Coconut-crusted Shrimp w/ Spicy Tropical Glaze

Name: Coconut-crusted Shrimp w/ Spicy Tropical Glaze
Cuisine: American
Ingredients: Spicy Tropical Glaze; ¼ cup - Sugar-free orange marmalade; 1 to 2 tsp (depending on desired spice level) - Chili garlic sauce or Sriracha; ½ Tbsp - Fresh lime juice (from about ½ lime); Pinch - Sea salt; Coconut-crusted Shrimp; 1 lb - Jumbo shrimp (tail-on) - thawed, peeled, and deveined; 2 - Eggs; ½ cup - “Bread” crumbs (see PRO TIPS); ½ cup - Unsweetened coconut flakes; ½ tsp - Sea salt; ½ tsp - Cracked black pepper; ½ tsp - Chile-lime seasoning

6 steps

Updated at: Thu, 17 Aug 2023 08:49:30 GMT

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Ingredients

2 servings

¼ cupSugar-free orange marmalade

1 tspChili garlic sauce

depending on desired spice level, or Sriracha

0.5 TbspFresh lime juice

Sea salt

1 lbshrimp

Jumbo, tail-on, thawed, peeled, and deveined

2eggs

½ cupBread crumbs

½ cupUnsweetened coconut flakes

½ tspSea salt

½ tspCracked black pepper

½ tspChile-lime seasoning

Instructions

Step 1

FOR THE GLAZE To a small, microwavable bowl, add the marmalade, chili sauce, lime juice, and salt, and mix together. Then microwave the glaze for 30 seconds, stirring halfway through. Set the bowl aside.

Step 2

FOR THE SHRIMP Make sure the shrimp are thawed, peeled, and ready to go - I like to leave the tails on the shrimp for easy dipping. Then, pat the shrimp completely dry with paper towels and set them aside on a plate.

Step 3

Start setting up your “dredging” station by beating the eggs in a large bowl with a fork. In another bowl, mix together the “bread” crumbs, coconut flakes, salt, pepper, and chile-lime seasoning. Pour all of the shrimp into the bowl with the eggs, and stir together until the shrimp are evenly coated.

Step 4

Then, taking about 3 or 4 shrimp at a time, toss the shrimp into the dry coating mixture. Press the coating into each shrimp on all sides, then set them aside on the air-fryer rack/tray. Repeat this process until all the shrimp are completely coated in the crust.

Step 5

Preheat the air-fryer to 375°F (190°C). Place the shrimp tray into the air-fryer (see PRO TIPS) and cook for 10 minutes, flipping them halfway through. Note, if you’re using shrimp smaller than “jumbo”, take a minute or two off of the cook time.

Step 6

TO SERVE Spread the coconut shrimp onto a large platter with the island glaze in a small serving bowl. Enjoy!