Coconut Shrimp with Mango Curry Aioli

Step 1

In a bowl, combine chutney, mayonnaise, curry powder and salt. Mix well and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.