Air Fryer Coconut Shrimp with Mango Dip

Crispy Air Fryer Coconut Shrimp with Sweet Chili Mango Dip

Air Fryer Coconut Shrimp with Mango Dip

Sara Coleman

Crispy, golden-brown shrimp coated in a sweet coconut crust and air-fried to perfection without the heavy oil. Paired with a vibrant, tangy mango chili dipping sauce, this appetizer brings a tropical flair to your table in under 30 minutes.

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Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Calories 312 kcal

Ingredients

1 lb large shrimp peeled and deveined, tails left on
0.5 cup all-purpose flour can substitute with cornstarch for extra crunch
2 large eggs beaten well
0.75 cup shredded sweetened coconut finely chopped
0.75 cup Panko breadcrumbs plain or seasoned
0.5 tsp garlic powder mix into flour
1 whole ripe mango peeled and cubed for sauce
1 tbsp lime juice freshly squeezed
1 tsp honey or agave nectar
0.25 tsp red chili flakes optional for heat

Notes

Storage: Leftovers can be stored in an airtight container for up to 2 days; reheat in the air fryer at 350°F for 3 minutes to maintain crispness. Substitution: For a gluten-free version, use 1-to-1 gluten-free flour and gluten-free Panko. Serving Suggestion: Garnish with fresh cilantro and lime wedges.