Air-Fried Coconut Shrimp
Ingredients
⅔ cup
cornstarch
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2
eggs
1 tbsp.
water
1 cup
gluten-free panko-style breadcrumbs
1 cup
sweetened shredded coconut
1 tbsp.
canola oil
1 lb.
peeled and deveined 16-25 ct. tail-on raw shrimp
- Spicy Orange Dipping Sauce (recipe below), for serving
Directions
- Preheat an air fryer to 390°.
- In a small mixing bowl, whisk cornstarch with salt and pepper; transfer to a shallow dish and set aside.
- In a second small mixing bowl, lightly beat eggs; whisk with 1 tbsp. water. Transfer to a second shallow dish; set aside.
- In a third shallow dish, drizzle breadcrumbs and coconut with oil; stir to combine.
- Working in batches, coat shrimp in cornstarch mixture, shaking off excess; dip coated shrimp in egg, then coat with panko-coconut mixture, pressing to adhere. Set aside on a wire rack to dry.
- Working in batches, cook shrimp in preheated air fryer until golden-brown and cooked through (about 3 min.).
- Serve warm with sauce for dipping.
SPICY ORANCE DIPPING SAUCE: Whisk ¼ cup sweet orange marmalade with 1-2 tbsp. Thai Kitchen Sweet Chili Sauce to taste. Makes about ¼ cup.
