PINEAPPLE COCONUT DIPPING SAUCE RECIPES
AIR FRYER COCONUT SHRIMP RECIPE - FOOD NETWORK
These air-fryer coconut shrimp are the perfect combination of savory and sweet. Serve with a sweet chile sauce, for dipping.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 0 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
- Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
- Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
- Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
- Serve the coconut shrimp with some sweet chile sauce for dipping.
AIR FRYER COCONUT SHRIMP RECIPE - FOOD NETWORK
These air-fryer coconut shrimp are the perfect combination of savory and sweet. Serve with a sweet chile sauce, for dipping.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 0 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
- Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
- Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
- Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
- Serve the coconut shrimp with some sweet chile sauce for dipping.
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Instead, I replaced it with 5 TBSP worchestershire sauce mixed with 2 TBSP water. Replaced the brown sugar and honey with 2 TBSP pure maple syrup and 2 TBSP honey. Wasn't looking for a lot of sweetness because of using it with pineapple in my other recipe. This will be my go-to recipe to adapt as needed when recipes call for teriyaki sauce.
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From allrecipes.com
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Instead, I replaced it with 5 TBSP worchestershire sauce mixed with 2 TBSP water. Replaced the brown sugar and honey with 2 TBSP pure maple syrup and 2 TBSP honey. Wasn't looking for a lot of sweetness because of using it with pineapple in my other recipe. This will be my go-to recipe to adapt as needed when recipes call for teriyaki sauce.
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