Air Fried Coconut Shrimp with Lemon-Orange Dipping Sauce
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
INGREDIENTS
1 pound large shrimp, thawed/peeled/deveined/tail-on
¼ cup all-purpose flour
2 large eggs
⅔ cup Coconut, Organic, Unsweetened & Shredded
½ cup Panko breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
1 chopped green onion for serving
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For Lemon-Orange Dipping Sauce
⅔ cup fresh orange juice
2 tablespoons coconut aminos or low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon orange zest
1 teaspoon BetterStevia® Liquid, Lemon Twist
¼ teaspoon red pepper flakes
⅛ teaspoon garlic powder
1 ½ teaspoon cornstarch
Discover a delightful crunch and tropical flair for dinner with our Air Fried Coconut Shrimp! Prepared in an air fryer, this shrimp recipe champions a healthier approach to achieving that desirable crispy texture without the excess oil of traditional frying. Dip your perfectly crispy shrimp into our vibrant lemon-orange sauce, made with the natural sweetness from Lemon Twist BetterStevia® liquid drops.
DIRECTIONS
- Stir together ingredients for dipping sauce in a small saucepan until cornstarch is dissolved. Heat over low heat and bring to a simmer. Simmer sauce for 3-4 minutes, until thickened. Cool to room temperature.
- While sauce cools, lightly grease basket of air fryer. Add flour to one bowl, beat eggs in a second bowl, and stir together coconut, Panko breadcrumbs, salt and pepper in a third bowl. Blot moisture from shrimp using paper towels. Working in 2-3 batches, hold shrimp by the tail and coat in flour, followed by egg and lastly dredge in coconut mixture.
- Place in basket of air fryer and cook at 380ºF for 7-8 minutes or until coating is crisp and golden brown. Repeat with second batch of shrimp.
- Serve shrimp with lemon-orange chili dipping sauce. Garnish with green onion.
