Saturday, February 24, 2018

Air Fryer Coconut Shrimp w/ Sweet Chili, Coconut, and Lime Sauce

This might be the most coconutty coconut shrimp you will ever have. We LOVE coconut so I don't get shy when I'm using it to flavor something. To see what our secret ingredient is, keep reading!

I remember the first time I had Coconut Shrimp was in Key West, on vacation with my family. It was a magical experience. My first time to some place tropical and to me, my first taste of anything really exotic and exciting.

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To add even more coconut flavor, we've added cream of coconut into both the egg for dredging AND the dipping sauce. Ok, it might sound crazy, but adding the cream of coconut into the egg gives it a slightly sweet base and the coconut and panko still stick to the shrimp great! If you don't have cream of coconut, you can buy it at most supermarkets in the drink mixing aisle (usually by the sodas). A good alternative would be sweetened condensed milk. It has a very similar texture and sweetness.
I tested this with no oil, cooking spray, and canola in a spray bottle. All were good but cooking spray (I used PAM Canola) worked the best. It had the best crunch and most even browning.  

Disclosure: This is a sponsored post written by me for CHEFMAN. All opinions are 100% mine.

I love how crunchy these came out! I am a big fan of using panko in the air fryer. My CHEFMAN 5.5L Air Fryer fit 8 shrimp very easily. They can be put in pretty snugly and will still crisp up well. I cooked the shrimp at 360°F for 10 minutes, flipping a little over half way through the cook time.




Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

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Yield:
4-5 servings
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Air Fryer Coconut Shrimp w/ Sweet Chili, Coconut, and Lime Sauce

This might be the most coconutty coconut shrimp you will ever have.
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

Ingredients:

For the Coconut Shrimp
  • 1 lb large raw shrimp, peeled with tail on
  • 1/2 C Panko
  • 1/2 C finely shredded coconut, sweetened
  • 1 egg
  • 1/2 Cup AP Flour
  • 2 TB Cornstarch
  • 1 TB cream of coconut
  • Cooking spray
For the Dipping Sauce, whisk all together.
  • 1/2 Cup Sweet Thai Chili Sauce
  • 2 TB Cream of Coconut 
  • 2 tsp Lime Juice
  • 2 tsp Sriracha
  • 2 TB Mayonnaise 

Instructions

Prep for "Frying"
  1. In one bowl, mix together flour and cornstarch.
  2. In the second bowl, whisk egg with 1 tb cream of coconut
  3. In the third bowl, mix panko with shredded coconut
  4. Hold the shrimp by the tail and drag through the flour mixture, dip into the egg, and then roll in the panko and coconut. I like to pick up some of the panko/coconut mixture, sprinkle on top of the shrimp, and press it. With each mixture, you want to make sure the shrimp is evenly coated and shake off any excess. Let sit for 2-3 minutes so the flour can absorb some of the moisture. The coating will stay on better! 
Air Fry
  1. Place the coated shrimp in the Air Fryer basket and spray the top with cooking spray or mist with oil. Cook at 360°F for 10 minutes, flipping (and spraying the new side up with oil) with about 3 minutes left on the cook. 
Pan Fry
  1. Heat about 1/2" vegetable or canola oil in a fry pan on a high heat (8 or so).  When oil is ready, it will sizzle when the shrimp touches it. Fry for 1 minute on each side or until golden brown. 



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