Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled, deveined
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup (60g) All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 tablespoon Water
  • 1 cup (85g) Sweetened Flaked Coconut
  • 1/4 cup (30g) Panko Breadcrumbs
  • 2 teaspoons Neutral Cooking Oil (for spraying)
  • 1/4 cup (60ml) Apricot Jam (for sauce)
  • 2 tablespoons Fresh Lime Juice (for sauce)
  • 1 teaspoon Sriracha or Chili Garlic Sauce (for sauce)
  • 1 teaspoon Fresh Grated Ginger (for sauce)

Instructions:

  1. Pat the raw shrimp thoroughly dry with paper towels. Season lightly with salt and pepper.
  2. Set up the three breading stations: Station 1: Flour. Station 2: Whisked eggs with water (egg wash). Station 3: Flaked coconut mixed with Panko breadcrumbs.
  3. Dredge each shrimp first in Station 1 (flour), shaking off excess. Dip completely in Station 2 (egg wash). Finally, press firmly into Station 3 (coconut mix), ensuring an even coating.
  4. Place coated shrimp on a parchment-lined tray and refrigerate for 15 minutes to help the coating adhere properly.
  5. Preheat the air fryer to 380°F (195°C). Lightly spray the air fryer basket with oil.
  6. Arrange the shrimp in a single layer in the air fryer basket, working in batches if necessary, and lightly spray the tops with oil.
  7. Air fry for 8 to 12 minutes, flipping the shrimp halfway through, until the coating is golden brown and the shrimp are opaque.
  8. While the shrimp cooks, whisk together the apricot jam, lime juice, Sriracha, and grated ginger in a small bowl to create the dipping sauce.
  9. Serve the hot Air Fryer Coconut Shrimp immediately with the zesty dipping sauce.