Appetizers
Coconut Shrimp
Makes 3 to 4 first-course servings
Coconut Shrimp
Makes 3 to 4 first-course servings
Serve with a flavored mayonnaise for a fun hors d’oeuvre,we love curry!
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
carb. 21g
pro. 12g
fat 19g
sat. fat 16g chol. 71mg
sod. 657mg
calc. 39mg
fiber 5g
Ingredients
- 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
Preparation
- Place the AirFry Basket onto the Oven/AirFry Pan and coat with nonstick cooking spray. Reserve.
- Set up 3 containers for dredging: one with the flour, one with the egg, and the third with the panko and coconut mixed together.
- 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 oliveoil and lightly sprinkle with a little more salt. Arrange the shrimp in the prepared basket.
- 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.
- Serve immediately.
