Entrees
Coconut Shrimp (Air Fryer)
Makes about 3 to 4 first-course servings
Coconut Shrimp (Air Fryer)
Makes about 3 to 4 first-course servings
Serve with a curry mayonnaise for a fun hors d’oeuvre .
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
- ½ pound shrimp
- ½ teaspoon kosher salt
- ½ cup unbleached, all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- ½ cup shredded coconut
- Nonstick cooking spray
- Olive oil for spraying
Preparation
- Season the shrimp evenly with salt.
- Set up 3 containers for dredging – one with flour, one with egg and the third with the panko and coconut mixed together.
- Dip each shrimp in the flour, shaking off any excess. Next dip in the egg and then finally coat well with the panko mixture.
- Place the AirFryer Basket onto the Baking Pan and coat with nonstick spray. Liberally spray or brush the shrimp on both sides with olive oil. Place in the oven in the upper rack position. Set to Airfry at 375°F. Cook for about 5 minutes per side, or until golden brown.
- Serve immediately.
