Ingredients For Air Fryer Coconut Shrimp

1. 3 1/4 ounces, or ¾ cup, all-purpose flour
2. Two big eggs
3. Half a cup of panko, or breadcrumbs made in Japan
4. ¾ cup of shredded coconut without sugar
5. Two tsp of powdered sugar
6. One tsp of kosher salt
7. One medium-sized peeled and deveined raw prawn, with the tail on
8. Cooking spray
9. ½ cup Thai sweet chilli sauce (also known as sweet chilli sauce on occasion)
10. Two tablespoons of fresh cilantro, chopped coarsely and split

Instructions For Air Fryer Coconut Shrimp

1. For five to ten minutes, preheat a 6 1/2-quart air fryer to 390°F. Toss the flour into a small bowl. Beat eggs gently in a different small bowl. In a third shallow bowl, mix together panko, coconut, sugar, and salt.
2. In the meantime, fully coat half of the raw prawns with flour. Shake off any excess flour after removing the prawns from the flour and place it in the bowl with the eggs. Turn to coat. Remove prawns from eggs, letting any extra fall back into the bowl, and combine with panko mixture. Turn the prawns to coat, then gently press to cling.
3. Slather the air fryer basket with cooking spray when it has heated up. Put the dredged prawns in the basket of the air fryer and generously spray it with cooking spray. About 5 minutes and 30 seconds is enough time to cook shrimp until they are golden brown, crispy, and barely cooked through. During this time, turn the shrimp once and recoat them with cooking spray. Repeat the dredging operation with the remaining raw prawns while they cook. After the shrimp are cooked, place them on a dish and cook the remaining dredging shrimp again.
4. In a small dish, stir together 1 1/2 tablespoons of cilantro and sweet chilli sauce until well blended. Evenly distribute the remaining 1/2 tablespoon of cilantro over the cooked prawns. Present prawns with sauce on the side.