Air Fryer Coconut Shrimp

Ingredients:

Shrimp

• ½ cup all-purpose flour, or 1:1 gluten-free all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 teaspoon garlic powder
• 2 large eggs
• ½ cup whole wheat or regular panko breadcrumbs, gluten-free if needed
• 1 cup unsweetened shredded coconut
• 1 lb. large shrimp, peeled and deveined
• Fresh cilantro, chopped, for serving

Mago Chili Dipping Sauce

• ½ cup frozen mango, thawed
• 1 Tablespoon lime juice
• ¼ cup Thai sweet chili sauce
• 1 inch knob ginger

Instructions:

1. Make dipping sauce by adding thawed frozen mango, lime juice, Thai sweet chili sauce and ginger to a blender. Blend until combined and set aside.
2. In a small bowl, combine flour, salt, pepper and garlic powder.
3. In a separate small bowl whisk eggs and set aside.
4. In a third bowl mix together breadcrumbs and shredded coconut.
5. Dip shrimp one by one in the flour mixture, then dredge it through the egg mixture, dripping off the excess, then finally dip it in the coconut mixture. Press the coconut panko mixture onto the shrimp to make sure it sticks fully. Place shrimp on a baking tray or plate lined with parchment paper until all the shrimp has been coated.
6. Preheat the air fryer to 400ºF. Once heated, place shrimp in the air fryer in a single layer and spray lightly with cooking spray. Bake for 6 minutes, flipping once halfway, until shrimp is golden brown on the outside with crispy edges. You’ll likely have to do this in multiple batches as to not overcrowd the air fryer.
7. Serve warm with fresh cilantro and dipping sauce.