Ingredients
Nutrition per serving
- Calories
- 470
- Protein
- 31 g
- Carbs
- 53 g
- Fat
- 17 g
- Saturated fat
- 13 g
- Fiber
- 5 g
- Sugar
- 27 g
- Sodium
- 580 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Preheat the air fryer to 400°F for 2 minutes. Pat the shrimp dry. Set out three shallow bowls: flour mixed with the salt, the beaten egg, and the coconut mixed with the panko.
Dredge each shrimp in flour, dip in egg, then press firmly into the coconut mixture to coat.
Mist the basket with cooking spray and lay the shrimp in a single layer, not touching; don’t crowd them. Spray the tops lightly. Air fry at 400°F for 6 to 8 minutes, flipping halfway, until deep golden and crisp and the shrimp are pink and opaque inside.
While they cook, stir the marmalade, lime juice and red pepper flakes together for the dip. Serve the shrimp hot with the dip.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time. Coconut browns fast, so peek at 5 minutes.
- Prefer a sweet chili dip? Mix 60 ml sweet chili sauce with a squeeze of lime instead of the marmalade dip.
- Re-crisp leftovers in the air fryer at 350°F for 2 to 3 minutes; the microwave makes the coating soggy.
Made it? Rate it
Tap a star to rate this recipe.
Gear that helps
- Air fryer Crisps without a pot of oil.
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Citrus squeezer Every drop of juice, no seeds.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
