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- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded sweetened coconut - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper, to taste - Cooking spray - 1 ripe mango, peeled and diced - 1/2 cup plain Greek yogurt - 1 tablespoon honey - 1 tablespoon lime juice - Salt to taste You can change some ingredients if needed. If you want a gluten-free option, use almond flour instead of all-purpose flour. For a lighter dip, swap Greek yogurt with low-fat yogurt. You can also use agave syrup instead of honey for a vegan choice. If fresh mango is not available, use canned mango or frozen mango chunks. Just make sure to thaw them first. These swaps keep the dish tasty and fun! First, we make the mango dip. Grab a ripe mango and peel it. Dice the mango into small pieces. Next, add the diced mango to a blender. Include half a cup of plain Greek yogurt, one tablespoon of honey, and one tablespoon of lime juice. Don’t forget a pinch of salt. Blend everything until it’s smooth and creamy. Taste it to see if you want to add more honey. Once it's ready, move the dip to a bowl. Place it in the fridge while we get the shrimp ready. Now, let’s set up our breading station. You’ll need three shallow dishes. In the first dish, add one cup of all-purpose flour. Season this flour with salt and pepper. In the second dish, beat two large eggs. Finally, in the third dish, mix one cup of shredded coconut with one cup of panko breadcrumbs. Add one teaspoon of garlic powder, one teaspoon of paprika, and a pinch of salt. This mix will give our shrimp a great flavor. Before we cook, preheat your air fryer to 400°F (200°C). Now, take a shrimp and coat it in the seasoned flour. Shake off any extra flour. Next, dip it into the beaten eggs, letting the excess drip off. Then, roll the shrimp in the coconut-panko mix. Press gently so it sticks well. Place the breaded shrimp on a plate. Repeat this with all the shrimp. Lightly spray the air fryer basket with cooking spray. Arrange the shrimp in a single layer, making sure not to crowd them. Give the tops a light spray with more cooking spray for extra crispiness. Cook the shrimp in the air fryer for about 8 to 10 minutes. Flip them halfway through. They should be golden brown and crispy when done. Once cooked, let them rest for a minute. Serve the crispy coconut shrimp warm with the mango dip on the side. To get your shrimp super crispy, start by using panko breadcrumbs. They are light and airy. The combination of panko and shredded coconut creates a crunchy outer layer. For an extra crisp, lightly spray the shrimp with cooking spray before cooking. This helps them brown nicely in the air fryer. Cooking time changes based on shrimp size. Large shrimp cook in about 8 to 10 minutes. If you use smaller shrimp, check them around 6 to 8 minutes. Always flip the shrimp halfway through. This ensures even cooking. If they look golden and crispy, they are ready to eat! The mango dip is refreshing on its own, but you can boost its flavor. Add a pinch of chili powder for a bit of heat. You can also mix in some fresh cilantro for a herbal touch. If you want more sweetness, try adding a splash of orange juice. Adjust the salt to your taste for a perfect dip. {{image_2}} You can jazz up your coconut shrimp with various dips. Try a sweet chili sauce for a spicy kick. You can also use a zesty cilantro-lime dip to enhance the tropical vibe. Each dip brings its unique flavor, making your meal fun and exciting. I love to experiment with flavors, and this keeps it fresh. Air frying gives coconut shrimp a crispy finish without too much oil. Baking can work too, but it might not reach the same level of crunch. If you choose to bake, set your oven to 425°F (220°C). Spread the shrimp on a lined baking sheet and bake for about 12-15 minutes. Flip them halfway for even cooking. Both methods are tasty, but air frying is quicker and has that extra crunch. If you crave heat, make a spicy version. Mix cayenne pepper into the flour for a kick. You can also add some hot sauce to the beaten eggs. This adds flavor and heat, giving your shrimp a delightful surprise. Adjust the spice level based on your taste. The balance of sweet coconut and spicy shrimp is simply amazing! After cooking, let the shrimp cool to room temperature. Place them in an airtight container. Store in the fridge for up to three days. Reheat them in the air fryer for a crispy bite. This way, they regain their crunch. To freeze, first, let the shrimp cool completely. Arrange them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, transfer to a freezer-safe bag. They can last up to two months in the freezer. When ready, cook them directly from frozen. Just add a few extra minutes to the cooking time. The mango dip can stay fresh in the fridge for about five days. Keep it in an airtight container to maintain its flavor. If you notice any changes in smell or texture, it's best to discard it. For longer storage, you can freeze the dip. Just remember to thaw it before serving. To make coconut shrimp in the air fryer, start by setting up a breading station. Use three shallow dishes. In one, place flour seasoned with salt and pepper. In the second, add beaten eggs. In the third, mix shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt. Next, coat each shrimp in flour, then dip in eggs, and finally coat with the coconut mixture. Preheat the air fryer to 400°F (200°C). Spray the basket with cooking spray. Arrange the shrimp in a single layer and lightly spray the tops. Cook for 8-10 minutes, flipping halfway, until golden brown and crispy. Yes, you can use frozen shrimp for this recipe. Be sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water in a bowl. Pat them dry before breading. This step ensures the coating sticks well and fries up crispy. Coconut shrimp pairs well with many sides. You can serve it with: - Rice or quinoa for a filling meal. - A fresh salad for a light option. - Sweet potato fries for a tasty side. - A tangy dipping sauce like sweet chili. To make the mango dip healthier, try these tips: - Use low-fat Greek yogurt instead of regular. - Replace honey with a natural sweetener, like stevia. - Add a splash of orange juice for extra flavor without added sugar. - Use fresh herbs like mint or cilantro for added nutrition and taste. You learned how to make tasty coconut shrimp with a mango dip. We covered the ingredients, step-by-step cooking, and how to store leftovers. I shared tips for crispiness and flavor, plus variations for your meal. Now you can impress your friends and family with this dish. Enjoy your cooking!

Air Fryer Crispy Coconut Shrimp with Mango Dip

Dive into a mouthwatering recipe for Air Fryer Crispy Coconut Shrimp with Mango Dip that’s perfect for any occasion! This delightful dish combines succulent shrimp with a crunchy coconut coating, served alongside a creamy mango dip that adds the perfect sweet contrast. Ready in just 25 minutes, this dish is easy to make and sure to impress. Click through to discover the complete recipe and bring this tropical flavor to your table!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded sweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Cooking spray

For the Mango Dip:

1 ripe mango, peeled and diced

1/2 cup plain Greek yogurt

1 tablespoon honey

1 tablespoon lime juice

Salt to taste

Instructions
 

Begin by preparing the mango dip. In a blender, combine the diced mango, Greek yogurt, honey, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust sweetness if desired. Transfer to a bowl and refrigerate while preparing the shrimp.

    In three separate shallow dishes, set up your breading station: one with the all-purpose flour (seasoned with a bit of salt and pepper), the second with the beaten eggs, and the third with a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt.

      Preheat your air fryer to 400°F (200°C).

        Take a shrimp and coat it in flour, shaking off excess. Dip it into the beaten eggs, and finally, coat it with the coconut-panko mixture, pressing gently to adhere. Place the breaded shrimp on a plate and repeat for the remaining shrimp.

          Lightly spray the air fryer basket with cooking spray. Arrange the breaded shrimp in a single layer without overcrowding. Spray the tops lightly with cooking spray to promote crispiness.

            Cook the shrimp in the air fryer for about 8-10 minutes, flipping halfway through, until they are golden brown and crispy.

              Once cooked, remove the shrimp and let them rest for a minute.

                Serve the crispy coconut shrimp warm, alongside the mango dip for a refreshing contrast.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4