You can count on your air fryer to turn a normal Friday into a #friyay, especially if this beach-dive-inspired recipe is on the menu. Coconut and panko team up to create an amazingly crispy coating for this shrimp; use finely shredded coconut to guarantee better crust adhesion. If you can’t track down finely shredded coconut, pulse the coconut in your food processor or give it a quick chop until it’s more finely ground. Fresh from your air fryer and dunked in this sweet-and-tangy honey-lime sauce, this addictive app will make you feel like you’re on a Caribbean beach.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 6 shrimp, 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere. Coat shrimp well with cooking spray.

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  • Place half of the shrimp in air fryer basket, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.

  • While shrimp cook, whisk together honey, lime juice, and serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce.

Nutrition Facts

250 calories; fat 9g; saturated fat 7g; protein 15g; carbohydrates 30g; fiber 2g; added sugar 17g; sodium 527mg.
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