Coconut Lime Air-Fried Shrimp
Perfect for a summer night.
- Contains Shellfish
- Contains Wheat
Ingredients
- 1 cup canned unsweetened coconut milk
- 2 large eggs
- Zest of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound raw shrimp, peeled, deveined, tails on
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 1/4 cup sweetened shredded coconut flakes
- 1 1/4 cup panko bread crumbs
- Nonstick cooking spray
- Sweet Thai chili sauce, for serving
- Large Bowl
- Silicone-Tipped Tongs
- Two Medium Bowls
Instructions
Step 1
In a large bowl, stir together coconut milk, eggs, lime zest, salt, and pepper. Add shrimp and combine to evenly coat. Place in refrigerator for 15 minutes to marinate.
Step 2
In a medium bowl, combine flour and cornstarch. In a separate medium bowl, combine coconut flakes and bread crumbs.
Step 3
To batter the shrimp, work in batches. Toss shrimp in flour mixture, then dip back in coconut milk marinade, then dredge in the bread crumb mixture, pressing to evenly coat. Transfer shrimp to freezer for no more than 15 minutes.
Step 4
Remove Air Fry Basket from oven. Select AIR FRY, set temperature to 400°F, and set time to 25 minutes. Press the setting dial to begin preheating.
Step 5
While unit is preheating, arrange shrimp in the basket, making sure they are not crowding each other. Spray with nonstick spray.
Step 6
When unit has preheated, open door, install the SearPlate in the bottom level of the unit and the basket in the top level of the unit. Close door to begin cooking.
Step 7
After 10 minutes, use silicone-tipped tongs to flip shrimp. Return basket to oven and cook for an additional 10 to 15 minutes, until
desired level of crispiness is achieved.
Step 8
When cooking is complete, carefully remove basket from the oven. Squeeze lime juice over shrimp and serve with sweet Thai chili sauce for dipping.