There is nothing I love more then coconut shrimp. These Chile Lime Coconut Shrimp have it all. Sweet, sour, spicy and crunchy. It’s hard not to eat all of them before they are served!
Tips For Making The Shrimp
Start by deveining and peeling your shrimp. You want to make sure they are tail on so you have something to grab onto when you are dredging them. If you are in a hurry you can buy the frozen kind, just make sure they are the uncooked ones.
The easiest way I have found to dredge the chile lime coconut shrimp is to make an assembly line once you have all the ingredients together.
From left to right start with your shrimp, then your flour, next your egg mixture and then finally your shredded coconut mixture. I like to use gluten free panko crumbs but you use regular panko crumbs.
On a side note about the flour. I like to use coconut flour because 1, it’s gluten free and 2, I love that it gives an additional coconut taste but feel free to use any flour you’d like.
Once you have dredged them put your shrimp on a sheet pan and take them to your air fryer. I like using the air fryer personally because they make them the crispiest. Don’t over crowd your pan. If it does’t all fit you can make them in batches. Cook them at 400 for 10 minutes. Making sure to coat them well with pan spray. I find the avocado spray to work the best.
Alternatively you could also fry them in oil or bake them in the oven. If you bake them in the oven I would put them on a wire rack https://jessdeliciousliving.com/product/sheet-pan-with-wire-rack/to insure they cook evenly and they won’t get soggy.
Finally make your sweet and sour sauce. I like using store bought and then adding extra sambal and coconut aminos to mine but you could also make one from scratch if you’d like. I found a lovely recipe from sweet tea and thyme that would be great with this. https://www.sweetteaandthyme.com/homemade-sweet-chili-sauce/
Best to enjoy these when hot and fresh out of the fryer but if needed it can hold up to a day. To re warm them I would throw them back in the air fryer for 5 minutes at 300.
Chile Lime Coconut Shrimp
Equipment
- Air Fryer
Ingredients
- 20 Raw Jumbo Shrimp Peeled and Deveined. Tail on.
- Pan Spray
- 2 Eggs Beaten
- 1 Tbsp Coconut Aminos
- 1 Tbsp Lime Juice
- 1 Tbsp Sambal
- 1/2 Cup Coconut Flour
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Salt
- 1/2 Cup Shredded Coconut
- 1/2 Cup Panko Breadcrumbs
Sauce
- 1/2 Cup Sweet And Sour Sauce
- 1 Tbsp Sambal
- 1 Tbsp Coconut Aminos
- 1 Lime Cut into wedges.
Instructions
- Start by peeling and deveining shrimp. Make sure to keep on the tail. Wash them and pat dry.
- Beat 2 eggs with coconut aminos, lime juice and sambal.
- In another container add coconut flour, cayenne and smoked paprika.
- In a third shallow container add in coconut shreds and panko breadcrumbs.
- Holding the shrimp tail, dip shrimp into the flour mixture. Coating it completely.
- Next dip in egg mixture, coating it.
- Finally dip it in the coconut mixture making sure it completely coats the shrimp.
- Do this to all the shrimp.
- Spray the bottom of the air fryer.
- Place shrimp on the bottom and spay the top with pan spray.
- Turn on for 10 minutes at 400.
- Meanwhile mix together the sweet and sour, sambal and coconut aminos. This will be your dipping sauce.
- When the shrimp are done you can remove them and add them to a plate. Garnish with additional lime wedge and serve with dipping sauce.