Coconut Shrimp with Mango Curry Aioli
A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko.
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
Mango Curry Aïoli
  • 1/2cup mango chutney125 mL
  • 1cup mayonnaise250 mL
  • 1/2tsp curry powder2 mL
  • 1/2tsp salt2 mL
  • 1/2cup all‑purpose flour125 mL
  • 2tbsp hot pepper sauce30 mL, such as Frank’s RedHot sauce
  • 1tbsp granulated sugar15 mL
  • 1tbsp seafood seasoning15 mL, such as Old Bay
  • 1/2cup pale lager beer125 mL, such as Corona
  • salt
  • 1/2cup panko bread crumbs125 mL
  • 1/2cup unsweetened shredded coconut125 mL
  • 12 large shrimppeeled and deveined, tails intact, 13 to 15 per lb
  • coconut oil cooking spray
Mango Curry Aioli:
  1. In a bowl, combine chutney, mayonnaise, curry powder and salt. Mix well and set aside.
Coconut Shrimp:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Tips Make sure to use unsweetened coconut on these shrimps. Using sweetened coconut will result in a burned crust on the shrimp.

Shrimp are sold by the pound, and the size on the package indicates how many you get per pound. I like to use the colossal (13 to 15) or jumbo (21 to 25) size to make coconut shrimp that have the shells on. That way I can easily peel them down to the tail, and use the tail to hang on to when dipping into the batter.

To thaw frozen shrimp, put them in a bowl in the refrigerator or, for faster results, take them out of the package and put in a bowl of cold water and let a trickle of water run into the bowl while excess water goes down the drain. The shrimp should be ready in about 15 minutes. Let dry on paper towel–lined tray before dipping.

Variation: To make gluten free, substitute gluten-free all‑purpose flour and panko bread crumbs for regular flour and bread crumbs. Replace beer with a gluten-free option or sparkling water or ginger ale.