INGREDIENTS

  • ½ cup all-purpose flour
  • 1 teaspoon ground pepper (or more, to taste)
  • 2 eggs
  • ⅔ cup unsweetened coconut flakes
  • ⅓ cup panko bread crumbs
  • 12oz uncooked White Gulf shrimp, peeled and deveined
  • ¼ cup honey
  • ¼ cup lime juice
  • 1 teaspoon hot chili sauce

DIRECTIONS

  1. Line up three shallow bowls as your breading stations.
  2. In the first bowl, whisk together the flour and pepper.
  3. In the second bowl, beat the eggs.
  4. In the third bowl, whisk together the panko bread crumbs and the unsweetened coconut flakes.
  5. With each shrimp, dredge in the flour mixture, then dip in the egg mixture, then dredge in the panko-coconut mixture.
  6. Place coated shrimp onto a plate, then spray generously with cooking spray as well as the basket of the Air Fryer.
  7. Cook in two batches at 400°F for 5 to 8 minutes, turning each batch midway through cooking.
  8. Whisk together the honey, lime juice, and hot chili sauce. Serve over or alongside the shrimp.

SEAFOOD USED IN THIS RECIPE:

Shrimp

Air Fryer Coconut Shrimp