Coconut Shrimp

Makes 3 to 4 first-course servings

      Nonstick cooking spray
½   cup unbleached all-purpose flour
1    large egg, beaten
1    cup panko breadcrumbs
½   cup shredded, unsweetened coconut
½   pound large shrimp
½   teaspoon kosher salt, plus more if needed
      Olive oil for spraying

Nutritional information per serving (based on 4 servings):
Calories 294 (56% from fat) • carb. 21g • pro. 12g • fat 19g • sat. fat 16g chol. 71mg • sod. 657mg • calc. 39mg • fiber 5g

Function: Oven/AirFry

1. Place the AirFry Basket onto the Oven/AirFry Pan and coat
with nonstick cooking spray. Reserve.
2. Set up 3 containers for dredging: one with the flour, one with
the egg, and the third with the panko and coconut mixed together.
3. Season the shrimp with the salt. Dip each shrimp in the flour,
shaking off any excess. Next dip in the egg, and then coat well
with the panko mixture. Spray the shrimp on both sides with olive
oil and lightly sprinkle with a little more salt. Arrange the shrimp
in the prepared basket.
4. Place in the Cuisinart® 3-in-1 Microwave AirFryer Plus in the upper
rack position. Select Oven/AirFry, set the temperature to 375°F and
time for 10 minutes, and press Start. Pause to flip the shrimp halfway
through cooking. Shrimp are done when golden brown and crisp.
5. Serve immediately.