When you need a taste of coastal escape but don't quite have the time to create a feast, Air Fryer Shrimp is your ticket to a tropical treat! Pink, fluffy shrimp take a swim in a floury, eggy, breadcrumb pool sprinkled with coconut to ensure you can taste and smell glimpses of an ocean breeze. They do a little sunbathing in an air fryer to achieve the most beautiful golden-brown crispiness. Then Air Fryer Shrimp take one more dip in a creamy, spicy Thai sweet chili sauce that will make your tastebuds feel like they are on vacation!
IngredientsFor the shrimp: • 1/2 cup all-purpose flour • kosher salt, to taste • ground black pepper, to taste • 1 cup panko bread crumbs • 1/2 cup coconut, shredded, sweetened • 2 large eggs, beaten • 1 pound large shrimp, peeled, deveined, tails on For the sauce: • 1/2 cup mayonnaise • 1 tablespoon sriracha sauce • 1 tablespoon Thai sweet chili sauce
In a shallow bowl, season the flour with salt and pepper.
In another shallow bowl, combine the bread crumbs and coconut.
In a third shallow bowl, place the eggs.
Dip the shrimp, one at a time, in the flour, then in the eggs, then in the coconut bread crumb mixture.
Place all of the shrimp in the basket of an air fryer and heat to 400 degrees F. Work in batches if necessary.
Cook the shrimp until they are golden and cooked through at 145 degrees F, about 5-6 minutes. Keep a close eye on them, because the shrimp can start to burn if left in too long.
While the shrimp are cooking, in a small bowl, combine the mayonnaise, sriracha sauce, and Thai sweet chili sauce.
Serve the shrimp with the dipping sauce.