Air-Fried Coconut Shrimp with Garlic Habanero Aioli
Yield: 8 servings | Prep time: 25 minutes | Cook time: 12 minutes
INGREDIENTS
- 1 pound of large raw shrimp, peeled and deveined with tails
- ¼ cup of all-purpose flour
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 2 large eggs
- ¾ cup of shredded sweetened coconut
- ¼ cup of panko breadcrumbs
- Cooking spray
Garlic Habanero Aioli
- 1 tablespoon of chives, finely sliced
- ¾ cup of Mayonnaise
- 2 ½ tablespoons of lemon juice
- 1 teaspoon of Tabañero Garlic Habanero Hot Sauce
- Salt to taste
- Black pepper to taste
EQUIPMENT
- Air fryer
- 3 small, shallow mixing bowls
- 1 small mixing bowl
INSTRUCTIONS
Preheat the air fryer to 360 degrees Fahrenheit. While waiting, prepare the shrimp by peeling and deveining them, keeping the tails on.
Combine the all-purpose flour, garlic powder, salt, and pepper in a small, shallow mixing bowl. Add the eggs to a separate shallow mixing bowl and whisk. Combine the shredded sweetened coconut and the panko breadcrumbs in the third mixing bowl.
First, dip the shrimp into the flour mixture and remove any excess. Then, dip the flour-coated shrimp into the eggs and coconut panko mixture. Gently press the shrimp so the coating sticks.
Coat the air fryer basket or stray with cooking spray. Arrange the coconut shrimp in the air fryer so they aren’t touching. Coat the top of the coconut shrimp with more cooking spray. Air fry for 12 minutes, flipping and spraying the shrimp with more cooking oil halfway through.
While cooking the coconut shrimp, make the garlic habanero aioli sauce. Chop the chives into small, skinny slices. Combine the chives, mayonnaise, lemon juice, Tabañero Garlic Habanero Hot Sauce, salt, and pepper in a small mixing bowl. Stir until well combined, then refrigerate until ready to serve.
When the shrimp are done cooking, season them with salt and pepper to taste, then serve warm with the chilled garlic habanero aioli sauce.
Combine the all-purpose flour, garlic powder, salt, and pepper in a small, shallow mixing bowl. Add the eggs to a separate shallow mixing bowl and whisk. Combine the shredded sweetened coconut and the panko breadcrumbs in the third mixing bowl.
First, dip the shrimp into the flour mixture and remove any excess. Then, dip the flour-coated shrimp into the eggs and coconut panko mixture. Gently press the shrimp so the coating sticks.
Coat the air fryer basket or stray with cooking spray. Arrange the coconut shrimp in the air fryer so they aren’t touching. Coat the top of the coconut shrimp with more cooking spray. Air fry for 12 minutes, flipping and spraying the shrimp with more cooking oil halfway through.
While cooking the coconut shrimp, make the garlic habanero aioli sauce. Chop the chives into small, skinny slices. Combine the chives, mayonnaise, lemon juice, Tabañero Garlic Habanero Hot Sauce, salt, and pepper in a small mixing bowl. Stir until well combined, then refrigerate until ready to serve.
When the shrimp are done cooking, season them with salt and pepper to taste, then serve warm with the chilled garlic habanero aioli sauce.