Thermador air fryer cripsy cauliflower nuggets recipe

Air Fryer Coconut Shrimp with Orange Chili Dip

Name: Coconut Shrimp with Orange Chili Dip | Thermador
Ingredients: 1 pound large raw tiger shrimp, peeled and deveined; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon kosher or sea salt, or to taste; fresh ground black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 cup sweetened coconut flakes; 1 cup Panko breadcrumbs; Cooking oil for brushing or spraying; Shredded cabbage; Minced parsley or cilantro; 1/2 cup orange marmalade; 1 zest of medium orange; 2 tablespoons fresh orange juice; 1 tablespoon chili garlic sauce, or to personal taste; 1 tablespoon rice vinegar; 1/2 teaspoon salt, or to taste

Think crisp, tropical coconut coating with a lively orange‑chili dip that wakes up every bite — but without the heavy frying. This air-fried coconut shrimp recipe uses Thermador’s air-fry function to deliver a golden, crunchy crust and tender shrimp in roughly 30 minutes. It’s an effortless appetizer (or weeknight seafood treat) that looks impressive, tastes bright and balancing sweet, spicy and citrus notes in every bite. Try it when you want big flavor with minimal fuss.

Ingredients

For Coconut Shrimp:

1 pound large raw tiger shrimp, peeled and deveined

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon kosher or sea salt, or to taste

fresh ground black pepper

1/2 cup all-purpose flour

2 large eggs

1 cup sweetened coconut flakes

1 cup Panko breadcrumbs

Cooking oil for brushing or spraying

Optional garnish:

Shredded cabbage

Minced parsley or cilantro

For Orange Chili Dipping Sauce:

1/2 cup orange marmalade

1 zest of medium orange

2 tablespoons fresh orange juice

1 tablespoon chili garlic sauce, or to personal taste

1 tablespoon rice vinegar

1/2 teaspoon salt, or to taste

Instructions

Step 1

Make the Orange Chili Sauce: Whisk together all the sauce ingredients (orange marmalade, orange zest, orange juice, chili garlic sauce, rice vinegar and salt) until smooth. Set aside until ready to serve with the coconut shrimp.

Step 2

Preheat oven to 425°F on Air Fry Mode.

Step 3

Line a baking sheet pan with parchment paper. Set aside.

Step 4

Rinse and pat dry the shrimp. Season the shrimp with garlic powder, smoked paprika, salt, and pepper. Set aside.

Step 5

Put the flour in a medium bowl. In another medium bowl, whisk together eggs. In another medium bowl combine coconut flakes and panko breadcrumbs.

Step 6

Dip the shrimp in flour mixture, then dip in egg mixture, then coat the shrimp with the coconut/panko mixture. Place shrimp on prepared baking sheet pan. Light spray or brush oil over both sides of the coated shrimp.

Step 7

Air fry the shrimp at 425°F for 5 minutes. Turn the shrimp and finish air frying for another 3-5 minutes or until the crust is golden brown and shrimp is cooked through.