Coconut Shrimp (Air Fryer)

Crunchy and slightly sweet coconut flakes on the outside, tender, juicy shrimp on the inside. And they are just irresistible with that dipping sauce. The spicy mayo goes perfectly with the sweet coconut. Match made in heaven. Our shrimp was ready in around 7-9 minutes, but depending on the size of your shrimp and air fryer, they might take a bit longer. Set your timer for the suggested time, then keep an eye on them, looking out for when they're golden brown and cooked through.

½ cup all-purpose flour, unbleached
kosher salt
black pepper, freshly cracked
1 cup panko breadcrumbs
½ cup shredded sweetened coconut
2 large eggs, beaten
1 lb large tail-on shrimp, peeled and deveined (450 g)

Dipping Sauce:
½ cup Hellmann's mayonnaise
1 Tbsp. Sriracha
1 Tbsp. Thai Sweet Chili Sauce

In a shallow bowl, season flour with salt and black pepper. In another shallow bowl, combine panko and coconut. In a third shallow bowl, beat eggs to blend.

Working one at a time, dip shrimp into seasoned flour, shaking off any excess. Dip into eggs, then into panko mixture, gently pressing to adhere.

Working in batches if necessary, in an air-fryer basket, arrange shrimp in a single layer. Cook at 400°F (200°C) until shrimp is golden brown and cooked through, about 7-9 minutes.

For the Dipping Sauce:
In a small bowl, combine mayonnaise, sriracha, and chili sauce.

Arrange shrimp on a platter. Serve with dipping sauce alongside.

Makes 4 servings.

Nutrition (per serving):
526 calories, 27 g protein, 37 g carbohydrates, 12 g fiber, 9 g sugar, 29 g fat, 8 g saturated fat, 1,243 mg sodium