Coconut Shrimp with Mango Curry Aioli

A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko.

Cuisine

Modern

Course

Appetizer, Side Dish, Snack

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Air Fry

Keywords

15-30 min, 4 servings, air fry, air fryer recipe, airfry shrimp recipe, all‑purpose flour, appetizer, coconut oil cooking spray, contributed, cook 10 min, curry powder, easy, granulated sugar, hot pepper sauce, large shrimp, mango chutney, mayonnaise, modern, pale lager beer, panko bread crumbs, prep 20 min, salt, seafood seasoning, side dish, snack, unsweetened shredded coconut, vortex plus recipes, vortex recipes

Prep Time

20 min

Cook Time

10 min

Servings

4 servings

Ingredients

1/2 cup mango chutney
1 cup mayonnaise
1/2 tsp curry powder
1/2 tsp salt
1/2 cup all‑purpose flour
2 tbsp hot pepper sauce
1 tbsp granulated sugar
1 tbsp seafood seasoning
1/2 cup pale lager beer
salt
1/2 cup panko bread crumbs
1/2 cup unsweetened shredded coconut
12 large shrimp
coconut oil cooking spray

Instructions

In a bowl, combine the chutney, mayonnaise, curry powder, and salt. Mix well and set aside.
In a medium bowl, whisk together the flour, sugar, seafood seasoning, and 1/2 tsp (2 mL) salt. Slowly whisk in the beer and hot sauce until the batter is smooth. In a shallow bowl, mix the panko with the shredded coconut.
Hold a shrimp by its tail and dip it into the batter, letting any excess drip off. Then, dredge the shrimp in the panko mixture, pressing and rolling it several times to ensure an even coating. Place the coated shrimp on the cooking trays, making sure they don’t overlap. Spray the shrimp evenly with cooking spray.
Place the drip pan at the bottom of the cooking chamber. On the display panel, select Air Fry, set the temperature to 400°F / 200°C, and set the time to 10 minutes. Preheat the Vortex until the display indicates "Add Food."
Slide the cooking trays into the middle and bottom positions, then close the door. When the display indicates Turn Food, flip the shrimp on each tray and switch the bottom tray to the top position and the middle tray to the bottom position. Cook until the shrimp are pink, and the crust is golden. Serve the shrimp with the Mango Curry Aioli.

Notes

Tips Make sure to use unsweetened coconut on these shrimps. Using sweetened coconut will result in a burned crust on the shrimp.
Shrimp are sold by the pound, and the size on the package indicates how many you get per pound. I like to use the colossal (13 to 15) or jumbo (21 to 25) size to make coconut shrimp that have the shells on. That way I can easily peel them down to the tail, and use the tail to hang on to when dipping into the batter.
To thaw frozen shrimp, put them in a bowl in the refrigerator or, for faster results, take them out of the package and put in a bowl of cold water and let a trickle of water run into the bowl while excess water goes down the drain. The shrimp should be ready in about 15 minutes. Let dry on paper towel–lined tray before dipping.
Variation: To make gluten free, substitute gluten-free all‑purpose flour and panko bread crumbs for regular flour and bread crumbs. Replace beer with a gluten-free option or sparkling water or ginger ale.

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