Air Fried Coconut Shrimp hits the spot when you're craving seafood from your favorite restaurant but don’t want to leave the house. Ready in less than 20 minutes, it's an easy weeknight meal or appetizer.
Combine all the sauce ingredients in a saucepan. Bring to a boil over medium high heat.
Remove from heat and allow to cool.
SHRIMP
Line a sheet pan with parchment paper and set aside.
Preheat the air fryer to 390 degrees F.
Pat the shrimp dry.
Set up a dredging station: using 3 separate bowls, mix the flour and cornstarch in 1 bowl, whisk the eggs in a 2nd bowl and combine the coconut and panko in a 3rd bowl.
Dip the shrimp in the flour and cornstarch, then the egg wash and finishing with the panko coconut bowl. Place coated shrimp on the parchment lined pan. Continue until all shrimp are coated.
Place battered shrimp in the air fryer basket and spray with oil. Cook at 390 degrees F for 4 minutes. Turn the shrimp, mist with oil and continue cooking 3-4 more minutes, until golden brown and crispy.
Notes
These are best eaten fresh but you can store leftovers in an airtight container in the refrigerator for up to 3 days.