Caribbean Coconut Shrimp
By E’Cucina Home
Caribbean Coconut Shrimp
By E’Cucina Home
Yield/Serves:
Makes 18 servings
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- ¾ cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached
- ¼ cup coconut oil
- Dipping Sauce:
- ½ cup peach preserves
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- ¼ teaspoon crushed red pepper flakes
Preheat Air Fryer to 350°F.
Start with 3 medium bowls—Combine flour, salt and pepper in one; Beat the eggs in the second bowl and add the coconut oil; Combine Panko and shredded coconut in the third bowl.
Dip the shrimp into the flour, then the eggs and then dredge the shrimp into the coconut mixture, pressing gently to adhere.
Set shrimp aside on a plate as you coat the remaining shrimp.
Place into Air Fryer and cook for 10 minutes.
Mix all ingredients for dipping sauce in a bowl and serve with coconut shrimp.
Start with 3 medium bowls—Combine flour, salt and pepper in one; Beat the eggs in the second bowl and add the coconut oil; Combine Panko and shredded coconut in the third bowl.
Dip the shrimp into the flour, then the eggs and then dredge the shrimp into the coconut mixture, pressing gently to adhere.
Set shrimp aside on a plate as you coat the remaining shrimp.
Place into Air Fryer and cook for 10 minutes.
Mix all ingredients for dipping sauce in a bowl and serve with coconut shrimp.