How to Guide

Air Fryer Coconut Shrimp with Sweet Chili Sauce

INGREDIENTS:

For Coconut Shrimp:

• 1/4 cup all-purpose flour

• 1 teaspoon fresh lime zest

• Kosher salt and freshly ground black pepper, to taste

• 2 large eggs

• 1 cup panko bread crumbs

• 1 cup flaked unsweetened coconut

• 1 pound extra-jumbo (16/20) raw shrimp, peeled and deveined, tails on

• Fresh cilantro, minced, for serving (optional)

For Sweet Chili Sauce:

• 1/2 cup Thai sweet chili sauce

• 1 clove garlic, grated or minced

• 2 tablespoons fresh lime juice

PREPARATION:

1. Combine flour and lime zest in a shallow bowl and season with salt and pepper,

to taste. Whisk eggs in a second shallow bowl. To a third bowl, add panko and

coconut and stir until combined.

2. Working one at a time, coat shrimp with flour mixture, then eggs, then panko

coconut mixture.

3. Coat top of Air Fry Kit with nonstick cooking spray and arrange shrimp in a

single layer, working in batches, if necessary. Coat top of shrimp with olive oil

cooking spray. Place Air Fry Kit into machine. Press “Air Fry” button and use

knob to navigate to 375° and press to set temperature. Use knob to navigate to

10 minutes and press to start, cooking shrimp until golden brown and cooked

through.

4. While shrimp cook, combine all ingredients for sauce in a small bowl. Set

aside until ready to serve.

5. Arrange shrimp on serving platter with dipping sauce. Garnish with fresh

cilantro and serve with extra lime wedges.