Air Fryer Coconut Shrimp with Orange-Soy Dipping Sauce
One of the great recipes from our Air Fryer Holidays: Thanksgiving and Christmas ebook. Be ready to make a double batch of these because they’re sure to be a hit! You can always make them a day ahead of time and re-heat before serving. These coconut shrimp taste just as good re-heated the next day.
Rinse and pat dry the shrimp. Season all sides of shrimp with paprika, garlic powder, salt and pepper.
You’ll need 3 bowls: In first bowl, add the flour. In second bowl, whisk together eggs. In third bowl combine coconut flakes and bread crumbs. Coat shrimp in flour mixture, then dip in egg mixture, then coat the shrimp with the coconut/bread crumb mixture.
Coat the air fryer basket/tray with oil spray. Lay the coated shrimp in a single layer (cook in batches if needed). Lightly spray coated shrimp with oil.
Air Fry at 380°F for about 10-14 minutes or until the crust is golden brown, flipping after 8 minutes if needed for even cooking. Cooking times will vary depending on shrimp size.
For the Dipping Sauce: Whisk together the all of the dipping sauce ingredients (marmalade, chili garlic sauce, rice vinegar, and soy sauce) until smooth. Set aside until ready to serve with the coconut shrimp.