Air Fryer Crispy Shrimp with Coconut-Curry Sauce

Ingredients

• Sauce

  • 1/2 cup (70 g) frozen mango cubes
  • 2 tbsp (30 ml) red curry paste (see note)
  • 2 tbsp (30 ml) coconut oil
  • 2 tbsp (30 ml) water
  • 1 tbsp sugar
  • 3 garlic cloves, coarsely chopped
  • 1 1/2 c. tsp fresh ginger, chopped
  • 1 1/2 c. tsp (7.5 ml) lime juice
  • 1 tsp (5 ml) fish sauce
  • 1 small bird’s eye chili, seeded or not, thinly sliced (optional)

• Shrimp

  • 3 tbsp unbleached all-purpose flour
  • 1 egg
  • 1 cup (80 g) panko breadcrumbs
  • 1/3 cup (30 g) unsweetened grated coconut
  • 1 lb (450 g) large shrimp (16-20), shelled, deveined and patted very dry
  • 2 tbsp (30 ml) vegetable oil
  • 1 lime, zest finely grated