My Recipe Box - Coconut Shrimp Air Fryer

 I've done coconut shrimp twice now, in the air fryer. The first time I used the Cuisinart recipe and substituted gluten free all purpose flour and they turned out well.

The second time I used a gluten free recipe and we used the air fryer. That recipe didn't use any breadcrumbs so I found they didn't get golden brown. This one had spices added so I decided to combine both recipes.

INGREDIENTS

½ pound shrimp

  ½ cup unbleached, all-purpose flour gluten free or coconut 

1 large egg, beaten 

1 cup panko breadcrumbs gluten free

½ cup shredded coconut 
2 tablespoons lemon juice or lime
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
salt & black pepper to taste
3 cloves garlic sliced (optional)

Nonstick olive oil cooking spray 

Instructions

1. Shell & devein shrimp, if needed, leaving tails intact. Drizzle lemon or lime juice on shrimp. Season shrimp with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
2. Beat egg in a bowl. Set aside.
3. Place flour in zip lock plastic bag then season with salt and ground black pepper. Set aside.
4. Place dried coconut and bread crumbs on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
5. Dredge seasoned shrimp in flour and shake off any excess particularly on the tail. Then dip in beaten egg.
6. Then coat with coconut and breadcrumbs.
7. Place the AirFryer Basket onto the Baking/Drip Pan. 
8. Coat the basket well with nonstick cooking spray and evenly lay out shrimp.
9. Airfry at 385 degrees for about 10 minutes, until golden brown.

SERVING SUGGESTIONS

We are loving this bottled mango sauce from Metro

Thai sweet chili sauce

Here's an easy orange sauce.

Mix the ingredients together, cover and refrigerate until serving time.

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste