Air Fryer Coconut Shrimp with Orange Sweet Chili Sauce
Ingredients
½ cup orange marmalade
½ cup sweet chili sauce
½ teaspoon fresh lime juice
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup panko breadcrumbs
3/4 cup sweetened shredded coconut
1 large egg white
1 pound (16 to 20 count) extra jumbo shrimp
Cilantro
Directions
In a small bowl, combine marmalade, sweet chili sauce and lime juice. Set aside.
In a large resealable plastic bag, combine flour and salt. Add panko breadcrumbs and coconut to bag. Seal and shake to combine.
In a medium bowl, whisk egg white until foamy. Dip one shrimp at a time into egg white.
Place shrimp in crumb mixture and press mixture onto shrimp until well coated.
Arrange in single layer in air fryer basket.
Set air fryer temperature on 350°F.
Turning shrimp halfway through cooking time, cook for 10 to 12 minutes or until crumbs are golden brown. Serve with orange sweet chili mixture. Garnish with cilantro.
Serves: 5-7 appetizer servings
Air Fryer Coconut Shrimp with Orange Sweet Chili Sauce
In a small bowl, combine marmalade, sweet chili sauce and lime juice. Set aside.
In a large resealable plastic bag, combine flour and salt. Add panko breadcrumbs and coconut to bag. Seal and shake to combine.
In a medium bowl, whisk egg white until foamy. Dip one shrimp at a time into egg white.
Place shrimp in crumb mixture and press mixture onto shrimp until well coated.
Arrange in single layer in air fryer basket.
Set air fryer temperature on 350°F.
Turning shrimp halfway through cooking time, cook for 10 to 12 minutes or until crumbs are golden brown. Serve with orange sweet chili mixture. Garnish with cilantro.
