Ingredients:
- 1 lb large shrimp, peeled and deveined, tails intact
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Cooking spray or olive oil spray
- Sweet chili sauce for dipping
Instructions:
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels to remove excess moisture.
- Season the shrimp with salt and pepper to taste.
- Set Up the Coating Station:
- In three separate shallow bowls, set up the following: one with all-purpose flour, one with beaten eggs, and one with shredded coconut.
- Coat the Shrimp:
- Dip each shrimp into the flour, shaking off any excess.
- Next, dip the shrimp into the beaten eggs, allowing any excess to drip off.
- Finally, coat the shrimp in shredded coconut, pressing gently to adhere the coconut to the shrimp. Repeat with the remaining shrimp.
- Preheat the Air Fryer:
- Preheat your air fryer to 380°F (190°C) for 3-5 minutes.
- Air Fry the Shrimp:
- Lightly grease the air fryer basket with cooking spray or olive oil spray to prevent sticking.
- Arrange the coated shrimp in a single layer in the air fryer basket, making sure they are not touching each other.
- Air fry the shrimp in batches if necessary to avoid overcrowding.
- Cook the shrimp in the air fryer at 380°F (190°C) for 8-10 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
- Serve:
- Once the shrimp are cooked, remove them from the air fryer and transfer them to a serving platter.
- Serve the air-fried coconut shrimp hot, with sweet chili sauce or mango salsa for dipping, if desired.