Coconut Shrimp with Tamarind Sauce

Delicious coconut-crusted shrimp prepared in an Air Fryer, served with a tangy tamarind and chipotle sauce for a flavorful twist.

By @mesa_sana

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 3 cups shredded coconut
• 1 cup panko breadcrumbs
• 1 teaspoon olive oil
• 1 cup flour
• 2 pieces egg
• 0 salt
• 0 black pepper
• 35 pieces shrimp U15, peeled and deveined
• 0.5 cup tamarind concentrate
• 2 pieces chipotle chili
• 2 tablespoons maple syrup
• 0.5 teaspoon ginger finely grated
• 1 teaspoon chives chopped
• 0 mandarin orange sliced for decoration

Instructions

1. Toast the shredded coconut in a pan until golden brown and set aside.
2. Toast the panko breadcrumbs in a pan with a teaspoon of olive oil until golden brown and mix with toasted coconut.
3. Prepare the breading station: one bowl with seasoned flour, one with beaten eggs, and the last with the panko-coconut mixture.
4. Dredge each shrimp in flour, then dip in beaten eggs, and finally coat with the panko-coconut mixture. Transfer to the air fryer basket.
5. Preheat the air fryer to 200°C and cook the shrimp for 6-7 minutes, ensuring they are fully cooked.
6. Blend all ingredients for the tamarind sauce, then transfer to a saucepan and bring to a simmer until slightly thickened. Adjust seasoning to taste.
7. Serve the shrimp with tamarind sauce, garnish with chopped chives, and optional mandarin slices.