Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined, tail-on
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 3/4 cup panko breadcrumbs
  • 1 cup unsweetened shredded coconut
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp avocado oil spray
  • 1/2 cup Thai sweet chili sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 1 tsp rice vinegar

Instructions:

  1. Pat the 1 lb jumbo shrimp completely dry with paper towels. Note: Excess moisture will steam the breading rather than crisping it.
  2. Set up three shallow bowls. In the first, place 1/2 cup cornstarch mixed with 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. In the second, 2 beaten large eggs. In the third, combine 3/4 cup panko and 1 cup unsweetened coconut.
  3. Hold a shrimp by the tail and coat it in the cornstarch. Shake off every bit of excess powder.
  4. Submerge the starched shrimp into the egg wash. Note: This acts as the glue for our final layer.
  5. Press the shrimp firmly into the coconut panko mixture. Ensure the coating is thick and even.
  6. Place shrimp in the air fryer basket in a single layer. Note: Leave space between them so the air can circulate freely.
  7. Lightly mist the tops with 1 tsp avocado oil spray. This is vital for the panko to brown.
  8. Cook at 375°F for 10 minutes, flipping halfway through and spraying the other side with the remaining oil. Cook until the crust is deeply golden and rigid.
  9. Whisk 1/2 cup Thai sweet chili sauce, 1 tbsp lime juice, 1 tsp sriracha, and 1 tsp rice vinegar in a small bowl.
  10. Let the shrimp sit for 2 minutes before serving. Note: This allows the crust to fully set and harden.