Air Fryer Recipe: Coconut Shrimp with Mango-Chilli Dipping Sauce

 

Gourmet Air Fryer Coconut Shrimp with Mango-Chilli Dipping Sauce

Gourmet Air Fryer Coconut Shrimp with Mango-Chilli Dipping Sauce


This isn't your average deep-fried bar snack. This recipe elevates coconut shrimp into a sophisticated, yet easy-to-make dish. By using the air fryer, we achieve a perfectly crispy, golden-brown crust without all the excess oil. The shrimp are coated in a double layer of panko and sweetened coconut, and the dish is completed with a vibrant, homemade mango-chilli dipping sauce that provides a perfect balance of sweet, spicy, and tangy flavours.

Ingredients


For the Coconut Shrimp:

  • 1 lb large shrimp, peeled and deveined, tails on
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/2 cup sweetened flaked coconut
  • Pinch of salt and black pepper
  • Cooking spray

For the Mango-Chilli Dipping Sauce:

  • 1 ripe mango, peeled and diced
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (or more to taste)
  • 1/4 teaspoon salt


Instructions & Method

  1. Prepare the Dipping Sauce: In a blender or food processor, combine all the dipping sauce ingredients: diced mango, rice vinegar, honey, grated ginger, red pepper flakes, and salt. Blend until completely smooth. Set aside.
  2. Set up the Breading Station: Set up three shallow bowls. In the first bowl, mix the all-purpose flour with a pinch of salt and pepper. In the second bowl, beat the egg. In the third bowl, combine the panko breadcrumbs and sweetened flaked coconut.
  3. Bread the Shrimp: Pat the shrimp dry with a paper towel. Take one shrimp at a time and dredge it first in the flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the shrimp firmly into the panko and coconut mixture, making sure it is evenly coated on all sides. Repeat with the remaining shrimp.
  4. Air Fry the Shrimp: Preheat your air fryer to 375°F (190°C). Spray the air fryer basket lightly with cooking spray. Arrange the breaded shrimp in a single layer, ensuring they are not touching. You will likely need to cook in batches.
  5. Cook to Crispy Perfection: Lightly spray the tops of the shrimp with cooking spray. Air fry for 6-8 minutes, flipping them halfway through, until the shrimp are pink and the coating is golden brown and crispy.
  6. Serve: Serve the hot, crispy coconut shrimp immediately with the chilled mango-chilli dipping sauce on the side. Garnish with fresh cilantro or a lime wedge if desired.

Tips for Success

  • Dry Shrimp is a Must: As with the salmon, patting the shrimp dry is essential. This helps the flour and breading adhere properly and ensures a crispy texture.
  • Don't Skimp on the Breading: Press the panko and coconut mixture firmly onto the shrimp to create a thick, crunchy coating that won't fall off during cooking.
  • Single Layer is Key: Avoid overcrowding the air fryer basket. Cook the shrimp in batches to ensure hot air can circulate around each piece, resulting in an evenly crispy finish.
  • The Sauce is Everything: The homemade mango-chilli sauce is what makes this recipe "fancy." Don't be tempted to use a store-bought version; the fresh flavours are worth the effort. You can adjust the red pepper flakes to control the level of heat.
  • Storage and Reheating: These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Reheat them in the air fryer for a few minutes at 350°F (175°C) to get them crispy again.

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