Crispy Coconut Shrimp with Spicy Yogurt Dip

• Combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt in a medium mixing bowl.
• Let the shrimp marinate for 10 minutes.
• Combine the panko breadcrumbs and shredded coconut in a second medium mixing bowl.
• Season the breadcrumb mixture with kosher salt and freshly ground black pepper.
• Place a wire cooling rack over a baking sheet.
• Remove a few shrimp at a time from the coconut milk marinade.
• Allow the excess marinade to drip back into the bowl.
• Place the shrimp in the breadcrumb mixture.
• Toss gently until every shrimp is completely coated.
• Transfer the coated shrimp to the prepared wire cooling rack.
• Repeat until all the shrimp are coated.
• Spray both sides of the shrimp evenly with cooking spray.
• Preheat the air fryer to 400°F (204°C).
• Arrange the shrimp in a single layer in the air fryer basket.
• Cook in batches when necessary to avoid overcrowding.
• Air fry for approximately 4 minutes.
• Check that the coating is golden brown and the shrimp are opaque and cooked through.
• Transfer the cooked shrimp to a serving platter.
• Season lightly with additional kosher salt.
• Grate the seeded cucumber into a small mixing bowl.
• Add the coconut yogurt and minced serrano chile.
• Stir until evenly combined.
• Season the dip with kosher salt and freshly ground black pepper.
• Serve the warm coconut shrimp immediately with the spicy yogurt dip.

Plain Breaded Shrimp Variation

• Omit the coconut milk, lime zest, and shredded coconut.
• Place 1 cup all-purpose flour, 4 lightly beaten eggs, and 1 cup panko breadcrumbs in three separate shallow bowls.
• Season the flour, eggs, and breadcrumbs with kosher salt and freshly ground black pepper.
• Coat each shrimp in flour.
• Dip the floured shrimp in the beaten egg.
• Coat the shrimp thoroughly with the panko breadcrumbs.
• Place the breaded shrimp on the wire cooling rack.
• Spray them evenly with cooking spray.
• Air fry as directed until golden brown and cooked through.