Air Fried Coconut Shrimp + Garlic Sriracha Aioli
Fried is the only way I can personally eat seafood, and thanks to the invention of the Air Fryer, (seriously guys, you need to get one!) I can now have a healthier version of the fried dishes I love. These toasty shrimp are such a delicious bite sized snack, perfect for a Monday Night Football spread! These sweet little sea morsels are perfectly paired with my homemade, garlicy, spicy aioli; you just can’t go wrong with this dish!
Crispy, toasty coconut crust!
Just a simple dredge and you’re on your way!
Flavor is key with a dredge, so here is a close up of the spices and panko/coconut mixture.
Fresh or Frozen (thawed) and SWEETENED dry coconut flakes are key!
Veganaise or Mayo is the perfect base for this tangy sauce!
COST: $$
Prep Time: 10MIN
Cook Time: 10MIN
Serving Size: 4
Tools
Chef’s Knife
Bowls
Strainer
Air Fryer
Ingredients
Coconut Shrimp:
20 Raw or Thawed Frozen Shrimp, Tail On
1 1/2 Cups Sweetened Dried Coconut Flakes
1 Cup Panko
2 Cups Flour
2 Eggs, beaten
1/2 TSP Garlic Salt
1/2 TSP Pepper
1/2 TSP Parsley
1/2 TSP Paprika
1/3 Bunch Fresh Parsley, chopped
Garlic Sriracha Aioli:
1/2 Cup Mayo or Veganaise
1 Lemon, juiced
1 Garlic Clove, minced
1/4 TSP Garlic Salt
1/4 TSP Pepper
1/4 TSP Fresh Parsley
1/4 TSP Paprika
1/2 TSP Sriracha
Instructions
1. Prep the frozen shrimp by running under cold water in a strainer for 1-2 min, if using fresh, rinse, de-vain, and blot dry with a paper towel.
2. In three bowls prep the flour, panko + coconut mixture, eggs + spices.
3. Dredge the shrimp by first placing in flour, covering the surface of the shrimp completely; dust excess off. Second, dip the shrimp into the egg + spices mixture, third press the shrimp into the panko + coconut mixture and place into air fryer. Repeat until your fryer is full, about 12-14 at a time can be cooked.
4. Once Air Fryer is full, spray Coconut or Olive Oil on the surface of the shrimp, cook 4 MIN @ 400º then open the air fryer, flip the shrimp, and cook another 4 MIN @ 400º being sure not to burn the crust. (Keep the basket lower to avoid over-crisping the crust.)
5. While the shrimp is cooking, mix up the aioli and set aside.
6. Top the dish with fresh parsley and serve, enjoy!
YUM.
