Coconut Shrimp Recipe

Ingredients
1 pound shrimp raw, large, peeled and deveined with tails attached
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
¾ cup unsweetened shredded coconut
¼ cup panko breadcrumbs
Cooking spray
Sweet chili sauce for serving

Set oven program to 8 mins, 400˚F, 10% extraction, fan. Spray the basket with cooking spray.
Combine the flour, garlic powder, salt and pepper in one shallow bowl. Whisk the eggs in a second shallow bowl. Then combine the shredded coconut and panko breadcrumbs in a third shallow bowl.
Dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the coconut panko mixture, gently pressing to adhere.
Place the coconut shrimp in basket so they are not touching, and spray the top of the shrimp. Cook for 8-10 minutes, flipping halfway through.
Garnish with chopped parsley, and serve immediately with sweet chili sauce, if desired.