Coconut Shrimp with Mango Curry Aioli


Coconut Shrimp with Mango Curry Aioli
cuisine icon Cuisine
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
20 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
  • 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
  • In a bowl, combine chutney, mayonnaise, curry powder and salt. Mix well and set aside.
  • In a medium bowl, whisk together flour, sugar, seafood seasoning and 1/2 tsp (2 mL) salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.
  • Holding a shrimp by its tail, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to cooking trays, giving space around each shrimp so they don’t overlap. Spray shrimp evenly with cooking spray.
  • Place the drip pan in the bottom of the cooking chamber. Using display panel, select Air Fry, set Temperature to 400°F (200°C) and set Time to 10 minutes. Preheat Vortex until display indicates Add Food.
  • Slide cooking trays into middle and bottom positions and close door. When display indicates Turn Food, turn shrimp over on each cooking tray and switch bottom tray to top position and middle tray to bottom position. Cook until shrimp are pink and crust is golden. Serve the shrimp with the Mango Curry Aioli.
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