AIR FRYER DOUBLE COCONUT SHRIMP W/ APRICOT SAUCE
Serves 1
  • Ingredients:
  • • 1/2 cup shredded coconut
  • • 1/2 cup Panko breadcrumbs
  • • 1 cup canned unsweetened coconut milk
  • • 1 pound large (U-15 sized) peeled and deveined shrimp, tails left on
  • • Salt and freshly ground pepper
  • For the Spicy Apricot Sauce:
  • • 1 cup apricot jam
  • • 1 teaspoon soy sauce
  • • 1/4 teaspoon cayenne pepper
  • • Juice of 1/2 lemon

Instructions:

  1. Combine the shredded coconut and Panko breadcrumbs in your food processor and pulse a few times, just to breakdown the mixture slightly. Pour the breadcrumb mixture into a shallow dish and season with salt and pepper.
  2. Place the coconut milk in a shallow bowl and season generously with salt and pepper. Place the shrimp in the coconut milk and let sit for 10 minutes.
  3. Remove the shrimp, a few at a time, form the coconut milk and place them in the breadcrumb mixture, pressing to coat well. Transfer the shrimp to the basket of your air fryer, in a single layer, and spray the shrimp all over with olive oil cooking spray. Air fry at 380ºF for 4 minutes, then spray the shrimp again with the olive oil cooking spray and cook at 380ºF for 3 to 4 minutes longer, depending upon the size of the shrimp.
  4. To make the Spicy Apricot Sauce, combine the apricot jam, soy sauce and lemon juice in a small saucepot. Bring to a simmer, whisk to combine and remove from the heat.
  5. Serve the crispy shrimp with the sauce, for dipping.

Shrimp sizes are measured by how many shrimp compose a pound, so this recipe calls for U-15’s or reasonably large shrimp; about 15 shrimp will make up a pound. Use the best quality shrimp you can find and adjust the cooking time accordingly.

  • Recipe by
    Chef Jamie Gwen

  • KALORIK BLACK AND STAINLESS STEEL
    XL DIGITAL FAMILY AIR FRYER