Airfryer or Oven Coconut Shrimp With Mango Salsa

Coconut shrimp will always remind me of Cozumel, Mexico! Those days when I took the Caribbean and central American warmth for granted as my everyday. It’s a long way from the rainstorm outside my window today, as I write this!
There was a particular restaurant that I used to often visit, which was up some steps of a building. An airy space with wonderful seafood and fish.
I was hooked on their coconut shrimp with mango dip, which was why I would often pass on the wonderful open restaurants in the square, just for the shrimp!!

I decided to recreate it for the air fryer. It was surprisingly easy to make and has a wonderful crunchy coconut coating with succulent shrimp underneath!
If you haven’t got an air fryer, I highly recommend this method of cooking!!!! Not only is it healthy, it’s fast and easy both cooking and cleaning. As an Amazon associate, I earn from qualifying purchases.


WINE NOTE: Riesling is a wonderful match to the coconut, especially if you serve these with mango salsa or chutney to dip!!

2 -3 Eggs whisked
24 Shrimp- shelled and butterflied (King prawns)
1/2 cup / 68g All purpose (plain) flour
1/4 cup / 30g Bread crumbs (preferably panko but I use whatever I have)
1/2 cup / 50g Fresh or desiccated coconut

Put the whisked eggs in a bowl
Blend the dry ingredients in another bowl
Dip the shrimp in the egg then dredge in the coconut mixture
Heat oven or air fryer 400F/ 200C.
Place in the air fryer 6 minutes turning half way through, or place on a baking sheet sprayed with cooking oil and put in the oven for around 10 minutes turning half way through.

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MANGO SALSA

1 Red onion chopped
1/4 cup / 60ml Lime juice
1/4 cup / 60ml Orange juice
1 Mango peeled and chopped
1 Small red pepper seeded and chopped
1/4 cup / 16g Cilantro finely chopped (fresh coriander)
1 Clove garlic minced
1 Jalapeno (fresh) finely chopped
Seasoning

Combine the ingredients and season well and serve in a dipping bowl.
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CHEERS!!! ENJOY!!! Follow my Facebook page