Air Fryer Cajun Coconut Shrimp
Servings: 4 servings
Ingredients
Shrimp
- 1 lb cleaned and deveined raw shrimp
- 1 cup all-purpose flour
- 1 tbsp cajun seasoning
- 1/2 tsp ground cayenne pepper
- 1/2 tsp salt
- 1 cup shredded coconut flakes
- 1 cup panko bread crumbs
- 2 eggs
- non-stick olive oil spray
Honey Mustard Sauce
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup mayo
- 2 tbsp olive oil
- 1 tsp cajun seasoning
- 1/4 tsp ground cayenne pepper
- salt and black pepper to taste
Instructions
Shrimp
- Pat dry the shrimp with a paper towel. Set aside
- In one bowl, whisk together the flour, cajun seasoning, ground cayenne pepper, and salt. In another bowl, combine the shredded coconut flakes and panko bread crumbs. In a third bowl, whisk the eggs.
- Take 1 shrimp and dip it into the flour mixture first, the egg second, and the coconut flake mixture third. Press to adhere, and then place the shrimp on a clean plate. Repeat this step for the remaining shrimp.
- Preheat your air fryer for about 2-3 minutes at 400 degrees F. Spray your air fryer basket with non-stick spray, and then working in batches, air fry the shrimp for about 12-15 minutes, flipping them halfway through. Be careful not to overcrowd your air fryer.
- Pro-tip: Preheat your oven to 175 to 200 degrees F. Line a baking sheet with foil and place the air fried shrimp. Place in the oven to keep warm as you air fry the remaining shrimp. Serve with honey mustard sauce (recipe below) and/or sweet and sour sauce.
Honey Mustard Sauce
- Combine all ingredients for the honey mustard sauce in a small bowl. Add salt and pepper to taste. Serve with air fryer cajun coconut shrimp. The sauce will keep in the refrigerator for about a week.
- Pro-tip: Plain Greek yogurt or sour cream may be substituted for the mayo for a lighter consistency.