Ingredients:
- 1 pound jumbo shrimp peeled and deveined, tails intact
- Kosher salt and ground black pepper
- 1/2 cup all-purpose flour
- Sweet Chili Sauce
- Apricot marmalade
BATTER:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1 egg
- 1/2 cup beer (substitute with mineral water or soda water — you may need a little extra)
COATING:
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup Panko bread crumbs
Directions:
1. Line a large baking sheet with parchment paper. Set aside.
2. Season shrimp with salt and pepper, set aside.
3. In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
4. Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
5. Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
6. Air fry the shrimp 400˚F for 8-10 minutes or until hot and crisp.
7. Serve immediately with sweet chili sauce. Combining equal parts of sweet chili sauce and apricot marmalade.
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