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Air Fryer Coconut Shrimp with Mango Salsa

Air Fryer Coconut Shrimp with Mango Salsa

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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4 People
Course: Main Course
Cuisine: Hawaiian
Ingredients Equipment Method

Ingredients
  

Coconut Shrimp
  • 1 Pound Shrimp Peeled and Deveined (tails left on)
  • ½ Cup All Purpose Flour
  • 1 Egg
  • ¼ Cup Milk
  • 3 Tbsp Olive Oil
  • ½ Tsp Kosher Salt
  • ¼ Tsp Black Pepper
  • ¾ Cup Panko Breadcrumbs
  • ¾ Cup Toasted Coconut Flakes or Chips
Mango Salsa
  • 1 Mango Diced
  • ½ Large Red Bell Pepper Diced
  • 1-2 Serrano Peppers Thinly sliced
  • 3 Tbsp Cilantro Minced
  • 1 Lime Juiced

Equipment

  • 1 Air Fryer

Method
 

Coconut Shrimp
  1. Preheat your air fryer to 400F
  2. In a bowl, whisk the egg, then slowly drizzle the olive oil into it until fully blended and creamy in appearance.
  3. Add the salt, pepper, milk, and flour to the egg mixture and whisk until well combined - batter should be thick and smooth.
  4. Combine the coconut flakes with the panko in a separate shallow bowl and set aside.
  5. Toss the shrimp into the batter (you can do this ahead and refrigerate the shrimp in the batter until ready to continue).
  6. Remove shrimp from batter and dredge them in the coconut mixture and place onto wire baking rack or into your air fryer basket.
  7. Cook for about 8 minutes total, flipping them over about halfway through. **Cooking time may vary depending on the type/brand of air fryer you are using.
  8. Top with mango salsa.
Mango Salsa
  1. While the shrimp are cooking, combine all the ingredients for the salsa in a small mixing bowl. Toss to combine and set aside.