Ingredients:

  • 1 lb large shrimp, peeled and deveined (tail-on)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup unsweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Cooking spray
  • 1/2 cup sweet Thai chili sauce
  • 1 tbsp fresh lime juice
  • 1 tsp Sriracha

Instructions:

  1. Set up a breading assembly line: whisk together flour, salt, and pepper in the first bowl; beat eggs until smooth in the second bowl; combine shredded coconut and Panko breadcrumbs in the third bowl.
  2. Pat the shrimp completely dry with paper towels. Dip each shrimp into the flour (shaking off excess), submerge in the egg wash, and press firmly into the coconut-Panko mixture until heavily coated.
  3. Preheat the air fryer to 375°F (190°C). Arrange shrimp in a single layer in the basket, leaving space between each piece.
  4. Spray the tops of the shrimp generously with cooking spray. Air fry for 8–10 minutes, flipping halfway through and spraying the other side, until the crust is mahogany-colored and shrimp are opaque.
  5. Mix the sweet Thai chili sauce, lime juice, and Sriracha in a small bowl to create the dipping sauce.