Coconut shrimp in an air fryer

Ingredients:

• 450 g large shrimp (16/20 pcs.), peeled, deveined, with tails
• 1 cup sweet coconut flakes
• 0.5 tbsp. panko breadcrumbs
• 0.5 cups flour
• 2 large eggs
• Cooking spray for frying shrimp
• Sweet chili sauce for serving
• Special equipment: 3.5-liter air fryer

Preparation:

1. Pat the shrimp dry between two paper towels, sprinkle with a pinch of salt and a few turns of the black pepper grinder.
2. Blend the coconut and panko in a food processor until smooth. Transfer to a shallow bowl.
3. In another shallow bowl or baking dish, combine the flour with 3/4 teaspoon of salt and a pinch of ground black pepper. Beat the eggs with a pinch of salt in a third shallow bowl.
4. Dredge the shrimp in seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning to coat evenly. Transfer to a large plate or rimmed baking sheet and coat each shrimp in the same manner.
5. Preheat a 3.5-quart air fryer to 375°F (190°C). Place several shrimp in the air fryer basket in a single layer and lightly spray with cooking spray. Cook, turning halfway through, until golden brown and cooked through, about 10 minutes.
6. Serve coconut shrimp with sweet chili sauce for dipping.