Crispy Coconut Shrimp in Air Fryer with Sweet Chili Sauce
Crispy breaded shrimp with coconut, quickly cooked in air fryer, served with sweet chili sauce.
Steps
- 1
Season shrimp with salt to taste.
- 2
Set up breading station: place flour in a bowl, beaten eggs in another, and mix panko with shredded coconut in a third bowl.
- 3
Coat each shrimp first in flour, then in egg, and finally in the panko-coconut mixture, pressing gently to adhere evenly.
- 4
Preheat air fryer to 190°C (375°F). Arrange breaded shrimp in a single layer in the basket and cook for 8-10 minutes until golden and crispy.
- 5
Serve hot with sweet chili sauce for dipping.
Shopping list
450g large shrimp, 100g all-purpose flour, 2 eggs, 100g panko breadcrumbs, 100g shredded coconut, salt to taste, sweet chili sauce for serving
Recipe story
Originating from Thailand, crispy coconut shrimp was a prized dish in royal cuisine. The combination of coconut sweetness and fresh shrimp was perfected over centuries. The recipe spread throughout Southeast Asia, becoming a popular appetizer. Today, it is reinterpreted in an air fryer for a lighter version.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
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