½poundpeeled and deveined medium shrimptails intact
1cupcanned coconut milk
Finely grated zest of 1 lime
Kosher salt
½cuppanko breadcrumbs
½cupunsweetened shredded coconut
Freshly ground black pepper
Cooking spray
For the Spicy Coconut Yogurt:
1smallor ½ medium cucumberhalved and seeded
1cupcoconut yogurtor dairy yogurt
1serrano chileseeded and minced
Salt and pepper to taste
Instructies
In a bowl, combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt.
Let the shrimp marinate for 10 minutes.
In a separate bowl, stir together the panko breadcrumbs and shredded coconut.
Season with salt and pepper.
Working a few at a time, coat the marinated shrimp in the breadcrumb-coconut mixture, ensuring they are evenly coated.
Place the coated shrimp on a wire rack set over a baking sheet.
Spray the shrimp all over with cooking spray.
Preheat the air fryer to 400°F (200°C).
Cook the shrimp in the air fryer until they are golden brown and cooked through, about 4 minutes.
Transfer the cooked shrimp to a serving platter and season with additional salt if needed.
Grate the cucumber into a small bowl.
Stir in the coconut yogurt and minced serrano chile.
Season with salt and pepper to taste.
Serve the warm coconut shrimp alongside the spicy coconut yogurt dip.
Notes / Tips / Wine Advice:
Variation:
Plain Fried Shrimp: Omit the coconut milk, lime zest, and shredded coconut. Instead, set up a breading station with all-purpose flour, lightly beaten eggs, and panko breadcrumbs. Follow the breading process, then cook the shrimp in the air fryer as directed. Nutritional Values (per serving):
Wine Advice:
Pair these crispy triple-coconut shrimp with a chilled glass of sparkling wine or a light-bodied white wine such as Riesling or Pinot Grigio to complement the tropical flavors of the coconut and the freshness of the lime zest. Alternatively, serve them with a cold beer like a light lager or a wheat beer for a refreshing contrast to the spicy coconut yogurt dip.