You might be able to tell I’m obsessed with my air fryer. It’s so stinkin’ easy to use, clean up, and it’s great for healthy cooking! The best part of having the air fryer is that the possibilities with it are endless. All I’ve had to do so far is go to Google for recipe inspiration. Today’s ingredient: raw shrimp.
Coconut Shrimp with Honey Lime Sauce
- 1/2 Cup Bob’s Red Mill Paleo Baking Flour
- 1+1/2 tsp Freshly Ground Black Pepper
- 2 Large Eggs (I use Eggland’s Best)
- 2/3 Cup Unsweetened Flaked Coconut
- 1/3 Cup Panko Crumbs
- 24 Medium Peeled, Deveined Raw Shrimp, Tail-on
- Olive Oil Cooking Spray
- 1/2 tsp Kosher Salt
- 1/4 Cup Honey
- 1/4 Cup Lime Juice
- 1 Serrano Chile, thinly sliced
- 2 tsp Chopped Fresh Cilantro (Optional)
Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and Panko in a third shallow dish. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere. Coat shrimp well with cooking spray.
Place half of the shrimp in air fryer basket in a single layer, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. If you have larger shrimp it may take up to 10 minutes. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.
While shrimp cook, whisk together honey, lime juice, and Serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce. Note: If you are keeping to a Keto lifestyle, skip the honey based sauce and just squeeze a bit of lime juice on instead.
Serving size 6 shrimp. #ThisGirlLovesToEat
Nutrition Information per serving (Shrimp only – no sauce): Calories 213 Fat 11 Carbs 9 Protein 14
Recipe adapted from Cooking Light Magazine