1 lb large raw shrimp (16-20 count), peeled and deveined, tails on
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 cup unsweetened shredded coconut
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
Avocado oil spray or other high-smoke point oil spray
1/2 cup sweet chili sauce
1 tbsp fresh lime juice
1 tbsp cilantro, finely chopped (optional)
Instructions
Pat the shrimp completely dry with paper towels. Set aside.
Prepare three shallow dishes for breading. In the first, whisk together flour, paprika, garlic powder, salt, and pepper. In the second, whisk the eggs. In the third, combine the panko and unsweetened coconut.
Using the 'dry hand, wet hand' method, dredge each shrimp first in the flour, then dip in the egg, and finally press firmly into the coconut-panko mixture to coat completely.
Place breaded shrimp on a wire rack and let rest for 10-15 minutes for the coating to set.
Preheat your air fryer to 380°F (190°C) for 5 minutes.
Arrange the shrimp in a single layer in the air fryer basket, ensuring they do not touch. Work in batches if necessary. Lightly spray the tops of the shrimp with oil.
Air fry for 8-10 minutes, flipping halfway through, until golden brown, crispy, and the shrimp is opaque and pink.
While shrimp cook, mix sweet chili sauce, lime juice, and cilantro for the dipping sauce.
Serve immediately with the dipping sauce.
Notes
For the best results, do not overcrowd the air fryer basket. Cook in two batches if necessary to ensure the shrimp get crispy on all sides.