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Chelles Recipes

Air Fryer Coconut Shrimp with Sweet Chili Delight

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- 1 lb large shrimp, peeled and deveined - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 2 large eggs, beaten - 1 cup shredded unsweetened coconut - 1/2 cup panko breadcrumbs - Olive oil spray - 1/4 cup sweet chili sauce - 1 tablespoon lime juice - 1 teaspoon sriracha (optional, for added heat) To make these coconut shrimp, you need fresh ingredients. Start with large shrimp. They should be peeled and deveined for the best flavor. The flour helps the shrimp stick to the coating. Garlic powder and paprika add a nice kick. Don’t forget salt and pepper to taste. Next, we use eggs to create a binding layer. The shredded coconut gives our shrimp that tropical flair. Panko breadcrumbs add crunch and texture. Finally, olive oil spray helps everything crisp up nicely in the air fryer. For the sweet chili sauce, combine sweet chili sauce and lime juice. If you like heat, add sriracha too. This sauce pairs perfectly with the shrimp. It's sweet and spicy, making every bite delightful. - Start by seasoning the shrimp. In a large bowl, add salt, pepper, garlic powder, and paprika. Mix well. - Next, set up your breading station. Place flour in one bowl, beaten eggs in another, and combine shredded coconut with panko breadcrumbs in a third bowl. - Dredge each shrimp in the flour. Shake off any extra flour. - Now, dip the shrimp into the beaten eggs. Let the excess egg drip off. - Finally, coat the shrimp in the coconut-panko mix. Press gently so it sticks well. - Preheat your air fryer to 400°F (200°C). This takes about 3-5 minutes. - Lightly spray the air fryer basket with olive oil. Arrange the shrimp in a single layer. They should not touch each other. - Spray the tops of the shrimp with olive oil. Cook for 8-10 minutes. Flip them halfway through to ensure even cooking. - In a small bowl, combine sweet chili sauce, lime juice, and sriracha if you want heat. Stir until smooth. - To serve, place the shrimp on a large platter. Drizzle with sweet chili sauce. - Garnish with lime wedges and fresh cilantro for a lovely touch. To get the best result, preheat your air fryer. Set it to 400°F (200°C) for about 3-5 minutes. This step helps the shrimp cook evenly and crisp up nicely. Use an olive oil spray for the basket and the shrimp. A light spray adds flavor and helps the coating crisp up. Avoid overcrowding the air fryer basket. If the shrimp touch, they won’t cook well. Each piece needs space for hot air to flow. Also, don’t skip seasoning. Seasoning adds flavor to the shrimp. Use salt, pepper, garlic powder, and paprika to enhance the taste. You can add fresh herbs or spices to the shrimp for more flavor. Try adding cilantro or parsley before cooking. For the coating, consider using crushed nuts or seeds. They add a nice crunch and a different taste. {{image_2}} You can change the breading for coconut shrimp. Try using crushed nuts or seeds. Almonds or sunflower seeds can add a nice crunch. These options are healthy and tasty. You can also make it gluten-free. Use almond flour or gluten-free bread crumbs. This way, everyone can enjoy the dish. Want to boost the flavor? Add spices to the shrimp marinade. Try cayenne pepper for heat or lemon zest for freshness. You can also add fresh herbs like cilantro or basil. These will make the shrimp pop with flavor. For the dipping sauce, try infusing it with garlic or ginger. This twist can make your sauce even more exciting. Besides sweet chili sauce, there are other tasty options. You can try honey mustard or teriyaki sauce. These sweet sauces are great pairings. If you like heat, make a spicy sauce. Mix sriracha with mayonnaise for a creamy kick. You can even mix soy sauce with lime for another option. These variations can make your meal fun and new. To keep your leftover coconut shrimp fresh, store them in an airtight container. This will help prevent moisture loss. Place the container in the fridge as soon as they cool down. Coconut shrimp will last for about 2 to 3 days in the fridge. Be sure to check for any off smells before eating. The best way to reheat coconut shrimp is in the air fryer. Set your air fryer to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5 to 7 minutes until they are hot and crispy again. To avoid sogginess, do not cover the shrimp while reheating. If you want to freeze shrimp, you can freeze both uncooked and cooked shrimp. For uncooked shrimp, lay them out on a baking sheet in a single layer. Freeze them for about an hour, then transfer to a freezer bag. For cooked shrimp, let them cool fully before freezing in an airtight container. They can last up to 2 months in the freezer. When ready to use, thaw in the fridge overnight or place in cold water for quicker thawing. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a quick thaw. Pat them dry to remove excess moisture before seasoning and breading. To add heat, mix sriracha into the sweet chili sauce. You can also sprinkle cayenne pepper or chili powder on the shrimp before breading. Start with a little, then taste and adjust to your liking. Yes, you can make a vegan version. Use plant-based shrimp made from ingredients like konjac or tofu. Replace eggs with a mixture of ground flaxseed and water. Use gluten-free flour and breadcrumbs for a tasty vegan dish. To keep your shrimp crispy, use the air fryer for reheating. Preheat it to 350°F (175°C) and cook for about 3 to 5 minutes. This method helps maintain the crunch without making them soggy. You can serve coconut shrimp with a variety of sides. Some great options are: - Jasmine rice - Asian slaw - Fresh salad - Sweet potato fries - Mango salsa These pair well and enhance the flavor of the shrimp. Coconut shrimp is a fun dish to make. With a few key ingredients, you can enjoy a crispy delight. The steps—from preparing the shrimp to cooking in the air fryer—are simple and rewarding. Remember to avoid common mistakes for the best results. Experiment with different breading options and sauces to find your favorite. Store and reheat leftovers correctly for tasty meals later on. With this guide, you can impress friends and family with your cooking skills. Enjoy your coconut shrimp adventure!

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Craving a crunchy, tropical treat? Let me introduce you to Air Fryer Coconut Shrimp with Sweet Chili Delight! This easy recipe combines juicy shrimp, crispy coconut, and a hint of spice. In just a few simple steps, you’ll enjoy a dish that’s perfect as an appetizer or a tasty snack. My guide will walk you through each step, ensuring your shrimp turn out perfectly crispy every time. Let’s get cooking!

Ingredients

Main Ingredients for Coconut Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • 1 cup shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • Olive oil spray

Ingredients for Sweet Chili Sauce

  • 1/4 cup sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional, for added heat)

To make these coconut shrimp, you need fresh ingredients. Start with large shrimp. They should be peeled and deveined for the best flavor. The flour helps the shrimp stick to the coating. Garlic powder and paprika add a nice kick. Don’t forget salt and pepper to taste.

Next, we use eggs to create a binding layer. The shredded coconut gives our shrimp that tropical flair. Panko breadcrumbs add crunch and texture. Finally, olive oil spray helps everything crisp up nicely in the air fryer.

For the sweet chili sauce, combine sweet chili sauce and lime juice. If you like heat, add sriracha too. This sauce pairs perfectly with the shrimp. It’s sweet and spicy, making every bite delightful.

Step-by-Step Instructions

Preparing the Shrimp

  • Start by seasoning the shrimp. In a large bowl, add salt, pepper, garlic powder, and paprika. Mix well.
  • Next, set up your breading station. Place flour in one bowl, beaten eggs in another, and combine shredded coconut with panko breadcrumbs in a third bowl.

Breading the Shrimp

  • Dredge each shrimp in the flour. Shake off any extra flour.
  • Now, dip the shrimp into the beaten eggs. Let the excess egg drip off.
  • Finally, coat the shrimp in the coconut-panko mix. Press gently so it sticks well.

Cooking the Shrimp in the Air Fryer

  • Preheat your air fryer to 400°F (200°C). This takes about 3-5 minutes.
  • Lightly spray the air fryer basket with olive oil. Arrange the shrimp in a single layer. They should not touch each other.
  • Spray the tops of the shrimp with olive oil. Cook for 8-10 minutes. Flip them halfway through to ensure even cooking.

Making the Sweet Chili Sauce

  • In a small bowl, combine sweet chili sauce, lime juice, and sriracha if you want heat. Stir until smooth.

Serving Suggestions

  • To serve, place the shrimp on a large platter. Drizzle with sweet chili sauce.
  • Garnish with lime wedges and fresh cilantro for a lovely touch.

Tips & Tricks

Achieving Perfectly Crispy Coconut Shrimp

To get the best result, preheat your air fryer. Set it to 400°F (200°C) for about 3-5 minutes. This step helps the shrimp cook evenly and crisp up nicely. Use an olive oil spray for the basket and the shrimp. A light spray adds flavor and helps the coating crisp up.

Common Mistakes to Avoid

Avoid overcrowding the air fryer basket. If the shrimp touch, they won’t cook well. Each piece needs space for hot air to flow. Also, don’t skip seasoning. Seasoning adds flavor to the shrimp. Use salt, pepper, garlic powder, and paprika to enhance the taste.

Enhancing Flavor

You can add fresh herbs or spices to the shrimp for more flavor. Try adding cilantro or parsley before cooking. For the coating, consider using crushed nuts or seeds. They add a nice crunch and a different taste.

Variations

Coconut Shrimp with Different Breading

You can change the breading for coconut shrimp. Try using crushed nuts or seeds. Almonds or sunflower seeds can add a nice crunch. These options are healthy and tasty. You can also make it gluten-free. Use almond flour or gluten-free bread crumbs. This way, everyone can enjoy the dish.

Flavoring the Shrimp

Want to boost the flavor? Add spices to the shrimp marinade. Try cayenne pepper for heat or lemon zest for freshness. You can also add fresh herbs like cilantro or basil. These will make the shrimp pop with flavor. For the dipping sauce, try infusing it with garlic or ginger. This twist can make your sauce even more exciting.

Alternate Dipping Sauces

Besides sweet chili sauce, there are other tasty options. You can try honey mustard or teriyaki sauce. These sweet sauces are great pairings. If you like heat, make a spicy sauce. Mix sriracha with mayonnaise for a creamy kick. You can even mix soy sauce with lime for another option. These variations can make your meal fun and new.

Storage Info

Storing Leftover Coconut Shrimp

To keep your leftover coconut shrimp fresh, store them in an airtight container. This will help prevent moisture loss. Place the container in the fridge as soon as they cool down. Coconut shrimp will last for about 2 to 3 days in the fridge. Be sure to check for any off smells before eating.

Reheating Instructions

The best way to reheat coconut shrimp is in the air fryer. Set your air fryer to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5 to 7 minutes until they are hot and crispy again. To avoid sogginess, do not cover the shrimp while reheating.

Freezing Coconut Shrimp

If you want to freeze shrimp, you can freeze both uncooked and cooked shrimp. For uncooked shrimp, lay them out on a baking sheet in a single layer. Freeze them for about an hour, then transfer to a freezer bag. For cooked shrimp, let them cool fully before freezing in an airtight container. They can last up to 2 months in the freezer. When ready to use, thaw in the fridge overnight or place in cold water for quicker thawing.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a quick thaw. Pat them dry to remove excess moisture before seasoning and breading.

How do I make the shrimp spicier?

To add heat, mix sriracha into the sweet chili sauce. You can also sprinkle cayenne pepper or chili powder on the shrimp before breading. Start with a little, then taste and adjust to your liking.

Is there a vegan alternative for this recipe?

Yes, you can make a vegan version. Use plant-based shrimp made from ingredients like konjac or tofu. Replace eggs with a mixture of ground flaxseed and water. Use gluten-free flour and breadcrumbs for a tasty vegan dish.

How can I keep the shrimp crispy when reheating?

To keep your shrimp crispy, use the air fryer for reheating. Preheat it to 350°F (175°C) and cook for about 3 to 5 minutes. This method helps maintain the crunch without making them soggy.

What can I serve with coconut shrimp?

You can serve coconut shrimp with a variety of sides. Some great options are:

  • Jasmine rice
  • Asian slaw
  • Fresh salad
  • Sweet potato fries
  • Mango salsa

These pair well and enhance the flavor of the shrimp.

Coconut shrimp is a fun dish to make. With a few key ingredients, you can enjoy a crispy delight. The steps—from preparing the shrimp to cooking in the air fryer—are simple and rewarding.

Remember to avoid common mistakes for the best results. Experiment with different breading options and sauces to find your favorite. Store and reheat leftovers correctly for tasty meals later on. With this guide, you can impress friends and family with your cooking skills. Enjoy your coconut shrimp adventure!

- 1 lb large shrimp, peeled and deveined - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 2 large eggs, beaten - 1 cup shredded unsweetened coconut - 1/2 cup panko breadcrumbs - Olive oil spray - 1/4 cup sweet chili sauce - 1 tablespoon lime juice - 1 teaspoon sriracha (optional, for added heat) To make these coconut shrimp, you need fresh ingredients. Start with large shrimp. They should be peeled and deveined for the best flavor. The flour helps the shrimp stick to the coating. Garlic powder and paprika add a nice kick. Don’t forget salt and pepper to taste. Next, we use eggs to create a binding layer. The shredded coconut gives our shrimp that tropical flair. Panko breadcrumbs add crunch and texture. Finally, olive oil spray helps everything crisp up nicely in the air fryer. For the sweet chili sauce, combine sweet chili sauce and lime juice. If you like heat, add sriracha too. This sauce pairs perfectly with the shrimp. It's sweet and spicy, making every bite delightful. - Start by seasoning the shrimp. In a large bowl, add salt, pepper, garlic powder, and paprika. Mix well. - Next, set up your breading station. Place flour in one bowl, beaten eggs in another, and combine shredded coconut with panko breadcrumbs in a third bowl. - Dredge each shrimp in the flour. Shake off any extra flour. - Now, dip the shrimp into the beaten eggs. Let the excess egg drip off. - Finally, coat the shrimp in the coconut-panko mix. Press gently so it sticks well. - Preheat your air fryer to 400°F (200°C). This takes about 3-5 minutes. - Lightly spray the air fryer basket with olive oil. Arrange the shrimp in a single layer. They should not touch each other. - Spray the tops of the shrimp with olive oil. Cook for 8-10 minutes. Flip them halfway through to ensure even cooking. - In a small bowl, combine sweet chili sauce, lime juice, and sriracha if you want heat. Stir until smooth. - To serve, place the shrimp on a large platter. Drizzle with sweet chili sauce. - Garnish with lime wedges and fresh cilantro for a lovely touch. To get the best result, preheat your air fryer. Set it to 400°F (200°C) for about 3-5 minutes. This step helps the shrimp cook evenly and crisp up nicely. Use an olive oil spray for the basket and the shrimp. A light spray adds flavor and helps the coating crisp up. Avoid overcrowding the air fryer basket. If the shrimp touch, they won’t cook well. Each piece needs space for hot air to flow. Also, don’t skip seasoning. Seasoning adds flavor to the shrimp. Use salt, pepper, garlic powder, and paprika to enhance the taste. You can add fresh herbs or spices to the shrimp for more flavor. Try adding cilantro or parsley before cooking. For the coating, consider using crushed nuts or seeds. They add a nice crunch and a different taste. {{image_2}} You can change the breading for coconut shrimp. Try using crushed nuts or seeds. Almonds or sunflower seeds can add a nice crunch. These options are healthy and tasty. You can also make it gluten-free. Use almond flour or gluten-free bread crumbs. This way, everyone can enjoy the dish. Want to boost the flavor? Add spices to the shrimp marinade. Try cayenne pepper for heat or lemon zest for freshness. You can also add fresh herbs like cilantro or basil. These will make the shrimp pop with flavor. For the dipping sauce, try infusing it with garlic or ginger. This twist can make your sauce even more exciting. Besides sweet chili sauce, there are other tasty options. You can try honey mustard or teriyaki sauce. These sweet sauces are great pairings. If you like heat, make a spicy sauce. Mix sriracha with mayonnaise for a creamy kick. You can even mix soy sauce with lime for another option. These variations can make your meal fun and new. To keep your leftover coconut shrimp fresh, store them in an airtight container. This will help prevent moisture loss. Place the container in the fridge as soon as they cool down. Coconut shrimp will last for about 2 to 3 days in the fridge. Be sure to check for any off smells before eating. The best way to reheat coconut shrimp is in the air fryer. Set your air fryer to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5 to 7 minutes until they are hot and crispy again. To avoid sogginess, do not cover the shrimp while reheating. If you want to freeze shrimp, you can freeze both uncooked and cooked shrimp. For uncooked shrimp, lay them out on a baking sheet in a single layer. Freeze them for about an hour, then transfer to a freezer bag. For cooked shrimp, let them cool fully before freezing in an airtight container. They can last up to 2 months in the freezer. When ready to use, thaw in the fridge overnight or place in cold water for quicker thawing. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a quick thaw. Pat them dry to remove excess moisture before seasoning and breading. To add heat, mix sriracha into the sweet chili sauce. You can also sprinkle cayenne pepper or chili powder on the shrimp before breading. Start with a little, then taste and adjust to your liking. Yes, you can make a vegan version. Use plant-based shrimp made from ingredients like konjac or tofu. Replace eggs with a mixture of ground flaxseed and water. Use gluten-free flour and breadcrumbs for a tasty vegan dish. To keep your shrimp crispy, use the air fryer for reheating. Preheat it to 350°F (175°C) and cook for about 3 to 5 minutes. This method helps maintain the crunch without making them soggy. You can serve coconut shrimp with a variety of sides. Some great options are: - Jasmine rice - Asian slaw - Fresh salad - Sweet potato fries - Mango salsa These pair well and enhance the flavor of the shrimp. Coconut shrimp is a fun dish to make. With a few key ingredients, you can enjoy a crispy delight. The steps—from preparing the shrimp to cooking in the air fryer—are simple and rewarding. Remember to avoid common mistakes for the best results. Experiment with different breading options and sauces to find your favorite. Store and reheat leftovers correctly for tasty meals later on. With this guide, you can impress friends and family with your cooking skills. Enjoy your coconut shrimp adventure!

Air Fryer Coconut Shrimp with Sweet Chili

Indulge in a deliciously crispy air fryer coconut shrimp that’s perfect for any occasion! This easy recipe combines tender shrimp coated in a crunchy coconut and panko crust, paired with a zesty sweet chili sauce for dipping. Ready in just 25 minutes, it's a must-try dish that will impress your family and friends. Ready to make this tasty delight? Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 large eggs, beaten

1 cup shredded unsweetened coconut

1/2 cup panko breadcrumbs

Olive oil spray

For the Sweet Chili Sauce:

1/4 cup sweet chili sauce

1 tablespoon lime juice

1 teaspoon sriracha (optional, for added heat)

Instructions
 

Prepare the Shrimp: In a large bowl, season the shrimp with salt, pepper, garlic powder, and paprika. Mix well to coat the shrimp evenly.

    Set Up Breading Station: In separate bowls, place the flour, beaten eggs, and a mix of shredded coconut and panko breadcrumbs.

      Bread the Shrimp: First, dredge each shrimp in the flour, shaking off the excess. Next, dip it into the beaten eggs, letting any excess drip off, and finally coat it in the coconut-panko mixture, pressing gently to adhere.

        Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.

          Air Fry the Shrimp: Lightly spray the air fryer basket with olive oil. Place the breaded shrimp in a single layer, making sure they don’t touch. Spray the tops of the shrimp lightly with olive oil.

            Cook: Air fry for 8-10 minutes, flipping them halfway through, until the shrimp are golden brown and cooked through.

              Prepare the Sauce: In a small bowl, combine the sweet chili sauce, lime juice, and sriracha (if using). Stir until smooth.

                Serve: Remove the shrimp from the air fryer and serve them hot with the sweet chili sauce on the side for dipping.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Arrange the shrimp on a large platter, drizzle some of the sweet chili sauce over the top, and garnish with lime wedges and fresh cilantro for a beautiful finish.

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