Preparation time: 10 minutes.
Cooking time: 8 minutes.
Servings: 6

60 g plain flour
1 1/2 teaspoons black pepper
2 large eggs
70 g unsweetened flaked coconut
50 g panko breadcrumbs
340 g peeled, deveined raw shrimp, tail-on
Cooking spray
1/2 teaspoon kosher salt
85 ml honey
60 ml lime juice
1 serrano chile, thinly sliced
2 teaspoons chopped fresh coriander


  1. Mix flour with black pepper in a shallow tray.
  2. Beat eggs, another shallow dish. Mix coconut shreds and panko in a third shallow bowl.
  3. Take each shrimp and dredge in flour mixture while holding the tail. Dip the shrimp into the beaten egg.
  4. Now coat the shrimp with coconut mixture. Coat all the shrimp with cooking spray.
  5. Place half of the coated shrimp in an air fryer basket, and cook them at 200 C until golden brown, in 8 minutes approximately, Mix the shrimp when cooked halfway.
  6. season them with 1/4 teaspoon of salt. Repeat with remaining shrimp.
  7. While the shrimp are cooking, mix honey, lime juice, and serrano chili in a suitable bowl.
  8. Serve shrimp with sauce and coriander on top.

Calories: 187
Fat: 5.3g
Carbohydrates: 29.6g
Protein: 3.9g