Ingredients
Method
Prepping Shrimp & Dredging Station
- Thoroughly pat the peeled and deveined shrimp completely dry using paper towels. Removing excess moisture ensures the cornstarch coating adheres tightly without slipping during cooking.
- Set up a 3-bowl dipping assembly: in Bowl 1, combine cornstarch, kosher salt, black pepper, garlic powder, and smoked paprika. In Bowl 2, beat the eggs until smooth. In Bowl 3, mix the flaked coconut and Japanese panko breadcrumbs together.
- Holding each shrimp by the tail, dredge thoroughly into the seasoned cornstarch, shaking off any excess. Dip completely into the beaten egg, then press firmly into the coconut-panko mixture until generously encrusted on all sides. Place breaded shrimp on a clean plate.
Air Frying to Golden Crispiness
- Preheat your air fryer to 375°F (190°C) for 3 minutes. Generously mist the air fryer basket with avocado oil spray.
- Arrange the breaded coconut shrimp in a single layer in the air fryer basket, leaving at least 1/2 inch of space between each shrimp so hot air circulates freely (cook in two batches if using a compact basket). Lightly spray the tops of the shrimp with avocado oil.
- Air fry at 375°F (190°C) for 4 minutes. Carefully flip each shrimp over using silicone tongs, lightly mist any dry white panko spots with oil spray, and air fry for an additional 3 to 4 minutes until deeply golden, crunchy, and cooked through (internal temperature 145°F / 63°C).
Sauce Whisking & Plating
- While the shrimp are crisping, whisk together Thai sweet chili sauce, fresh lime juice, optional sriracha, and finely chopped cilantro in a small ramekin.
- Transfer the sizzling coconut shrimp immediately to a serving platter. Garnish with fresh lime wedges and cilantro sprigs, and serve piping hot alongside the zesty sweet chili dip!