Crispy Air-Fried Spicy Coconut Shrimp Recipe

For the Shrimp:

• 1 lb raw shrimp peeled and deveined, tail-on
• ½ cup all-purpose flour
• ½ cup unsweetened coconut flakes
• ⅓ cup panko bread crumbs
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon chili powder
• Vegetable oil for spraying

For the Tomato Sauce:

• 1 cup tomato purée
• 2 to matoes finely chopped
• 3 cloves garlic minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper

• In a large bowl, combine the flour, garlic powder, onion powder, and chili powder. In a second bowl, whisk the eggs and season with salt and pepper. In a third bowl, mix panko breadcrumbs and coconut flakes.
• Hold each shrimp by the tail and dredge first in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the panko-coconut mixture.
• Preheat the air fryer to 400°F (200°C).
• Lightly spray the air fryer basket with oil and arrange shrimp in a single layer without crowding. Spray the tops of the shrimp lightly with oil. Air-fry for 4–5 minutes, flip, spray again, and cook for another 4–5 minutes or until golden and crisp.
• While the shrimp rest for a minute, make the tomato dip: combine tomato purée and finely chopped tomatoes in a bowl, add minced garlic, season with salt and pepper, and drizzle with olive oil. Stir to combine.
• Serve the coconut shrimp warm with the tomato dip. Enjoy!