Air Fryer Coconut Shrimp with Orange Chili Dip

Air Fryer Coconut Shrimp with Orange Chili Dipping Sauce

Crispy and always a favorite, serve this coconut shrimp appetizer at your next gathering. The bright and fruity orange chili dip takes these delicious shrimp bites to another level.

Serves 4-6

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, to taste
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
optional garnish: minced parsley or cilantro

For Orange Chili Dipping Sauce:
1/2 cup orange marmalade
zest of 1 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

Directions

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.

2. Preheat oven to 425°F on Air Fry Mode.

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

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

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.

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.

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.

8. Serve with the orange chili dipping sauce and on a bed of optional shredded cabbage and/or garnished with parsley/cilantro.