Air fryer coconut shrimp will always remind me of Cozumel, Mexico! Those days when I took the Caribbean and central American warmth for granted as my everyday. It’s a long way from the rainstorm outside my window today, as I write this!
There was a particular restaurant that I used to often visit, which was up some steps of a building. An airy space with wonderful seafood and fish.
I was hooked on their coconut shrimp with mango dip, which was why I would often pass on the wonderful open restaurants in the square, just for the shrimp!!
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WINE NOTE: Riesling is a wonderful match to the coconut, especially if you serve these with mango salsa or chutney to dip!! The crispness of the air fryer coconut shrimp enjoys the crispness of a lime-rich Reisling!
2 -3 Eggs whisked
24 Shrimp- shelled and butterflied (King prawns)
1/2 cup / 68g All purpose (plain) flour
1/4 cup / 30g Bread crumbs (preferably panko but I use whatever I have)
1/2 cup / 50g Fresh or desiccated coconut
Put the whisked eggs in a bowl
Blend the dry ingredients in another bowl
Dip the shrimp in the egg then dredge in the coconut mixture
Heat oven or air fryer 400F/ 200C.
Place in the air fryer 6 minutes turning half way through, or place on a baking sheet sprayed with cooking oil and put in the oven for around 10 minutes turning half way through.
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MANGO SALSA
1 Red onion chopped
1/4 cup / 60ml Lime juice
1/4 cup / 60ml Orange juice
1 Mango peeled and chopped
1 Small red pepper seeded and chopped
1/4 cup / 16g Cilantro finely chopped (fresh coriander)
1 Clove garlic minced
1 Jalapeno (fresh) finely chopped
Seasoning
Combine the ingredients and season well and serve in a dipping bowl.
MORE APPETIZER RECIPES
CHEERS!!! ENJOY!!! Follow my Facebook page
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