Ingredients

1 pound large shrimp
1 cup shredded coconut, sweetened
1 cup panko bread crumb
1/2 cup all-purpose flour
2 large eggs
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper

Piña Colada Dipping Sauce:
1 cup piña colada mix
1/2 cup crushed pineapple
1/2 teaspoon granulated sugar, adjust to taste
1/4 cup water

Directions

Clean, peel, and devein the shrimp, leaving the tails on. Pat them dry with a paper towel.

In a shallow dish, mix the shredded coconut and Panko breadcrumbs. In another dish, place the all-purpose flour. In a third dish, beat the eggs well, seasoning with a pinch of salt and pepper.

Start by lightly coating each shrimp in the flour, ensuring it’s fully covered but shaking off any excess.

Dip the floured shrimp into the beaten egg, ensuring it’s fully coated.

Lastly, press the shrimp into the coconut and Panko mixture. Ensure the shrimp is well-coated, and press the mixture onto the shrimp so it adheres well.

Preheat the air fryer to 375 degrees F (190°C) for 3-5 minutes. Lightly spray the air fryer basket with a non-stick cooking spray. This prevents the shrimp from sticking and helps in achieving a golden color.

Place the coated shrimp in a single layer in the air fryer basket. Ensure they are not touching to prevent them from sticking together. Set cook time for 10-12 minutes, flipping the shrimp halfway through until golden brown and crispy.

Piña Colada Dipping Sauce Instructions:
Combine the piña colada mix, crushed pineapple, granulated sugar, and water in a small saucepan.

Cook over medium heat, stirring occasionally, until the sauce is heated and the sugar has dissolved. Let it cool slightly before serving.