Coconut-crusted Shrimp w/ Spicy Tropical Glaze

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

FOR THE GLAZE To a small, microwavable bowl, add the marmalade, chili sauce, lime juice, and salt, and mix together. Then microwave the glaze for 30 seconds, stirring halfway through. Set the bowl aside.

Step 2

FOR THE SHRIMP Make sure the shrimp are thawed, peeled, and ready to go - I like to leave the tails on the shrimp for easy dipping. Then, pat the shrimp completely dry with paper towels and set them aside on a plate.

Step 3

Start setting up your “dredging” station by beating the eggs in a large bowl with a fork. In another bowl, mix together the “bread” crumbs, coconut flakes, salt, pepper, and chile-lime seasoning. Pour all of the shrimp into the bowl with the eggs, and stir together until the shrimp are evenly coated.

Step 4

Then, taking about 3 or 4 shrimp at a time, toss the shrimp into the dry coating mixture. Press the coating into each shrimp on all sides, then set them aside on the air-fryer rack/tray. Repeat this process until all the shrimp are completely coated in the crust.

Step 5

Preheat the air-fryer to 375°F (190°C). Place the shrimp tray into the air-fryer (see PRO TIPS) and cook for 10 minutes, flipping them halfway through. Note, if you’re using shrimp smaller than “jumbo”, take a minute or two off of the cook time.

Step 6

TO SERVE Spread the coconut shrimp onto a large platter with the island glaze in a small serving bowl. Enjoy!