Spicy Coconut Shrimp Tacos

Serves:
8 - 10 people
Prep Time:
00h 15
Cook Time:
00h 10

Crispy Spicy Coconut Shrimp makes for a restaurant quality appetizer in the comfort of your own home. But we are switching it up and turning this crispy, delicious and sweet coconut shrimp into the perfect taco bite! Instead of pan frying, we will be using anl Air Fryer that fries to perfection - crispy, juicy and flavorful. 

You can view this inspiring recipe on Annie's blog Through Annie's Window

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Ingredients and Method

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1/3 cup all-purpose flour
  • 1/3 cup panko bread crumbs
  • 1/3 cup unsweetened coconut flakes
  • 3 large eggs, whisked
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon korean gochugaru chili flakes
  • cooking spray
  • FOR THE TOPPINGS:
  • flour tortillas
  • shredded mixed cabbages
  • cilantro
  • avocado
  • lime
  • sweet chili sauce
  • picked red onions

Method

  1. In a large bowl, combine all-purpose flour, panko breadcrumbs, unsweetened coconut flakes, salt, pepper, and gochugaru chili flakes. In a separate bowl whisk the eggs
  2. Pat dry shrimp and dip them into egg mixture and crumbs mixture. Coat all the sides evenly
  3. Spray the air Fryer basket with cooking spray. Place coated shrimp and air fry at 400F for 7 minutes. Flip it over for another 2 minutes or until its golden brown. Remove and build your taco. Enjoy!
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