Ingredients
- 8 ounces large, raw shrimp tail on and deveined
- Salt
- 2 tablespoons white whole-wheat flour
- 1 egg
- 6 tablespoons panko breadcrumbs
- 6 tablespoons unsweetened coconut flakes
- Thai sweet chili sauce for dipping
Instructions
- Remove the shell from the shrimp, leaving the tail on. Gently pat the shrimp dry with paper towel. Sprinkle with salt.
- Place the flour in a shallow, rimmed plate. Place the egg in a small bowl and mix the panko and coconut together in a separate shallow, rimmed plate.
- Hold the tail of the shrimp and dredge in the flour. Then, dip into the egg, shaking off any excess. Finally, dip the shrimp in the panko mixture, coating well. Place into the mesh basket of your air fryer. Repeat with all the shrimp, leaving a little room between the shrimp in the basket. Season again generously with salt.
- Spray the tops with avocado oil spray and cook at 400 degrees Fahrenheit for 3 minutes. Flip the shrimp and cook another 3-4 minutes, until pink and opaque.
- Serve with Thai sweet chili sauce for dipping.