The Instant Pot had its time in the spotlight: Now, we're all about the air fryer. So is Ben Mims, whose new cookbook Air Fry Every Day will teach you all about the gadget that does the culinary equivalent of turning water into wine, letting you fry anything with just a tablespoon of oil—or even none at all. This lighter (but still crispy) version of coconut shrimp is an easy weeknight meal that comes together in less than 30 minutes and has a tropical triple header of coconut milk, shredded coconut, and a tzatziki-like coconut yogurt dipping sauce.
Reprinted from Air Fry Every Day. Copyright © 2018 by Ben Mims. Photographs by Denny Culbert. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Yield: 2 to 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
½ pound peeled and deveined medium shrimp (tails intact)
1 cup canned coconut milk
Finely grated zest of 1 lime
½ cup panko breadcrumbs
½ cup unsweetened shredded coconut
Freshly ground black pepper
1 small or ½ medium cucumber, halved and seeded
1 cup coconut yogurt (or dairy yogurt)
1 serrano chile, seeded and minced
1. In a bowl, combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt. Let the shrimp stand for 10 minutes.
2. Meanwhile, in a separate bowl, stir together the breadcrumbs and shredded coconut and season with salt and pepper.
3. A few at a time, add the shrimp to the breadcrumb mixture and toss to coat completely. Transfer the shrimp to a wire rack set over a baking sheet. Spray the shrimp all over with cooking spray.
4. Transfer the shrimp to the air fryer and cook at 400°F until golden brown and cooked through, about 4 minutes. Move the shrimp to a serving platter and season with more salt.
5. Grate the cucumber into a small bowl. Stir in the coconut yogurt and chile and season with salt and pepper. Serve alongside the shrimp while they're warm.