Description
Air fryer coconut shrimp with a spicy yet cool dipping sauce
Healthier than take out... and so tasty!
Ingredients
FOR THE SHRIMP
12 oz of shrimp, peeled and deveined (tail can be on or off)
1 egg, beaten
1/4 cup of almond or coconut flour
1/4 cup unsweetened shredded coconut
1 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
FOR THE SAUCE
1/4 cup of Greek yogurt (substitute coconut cream if dairy free)
Juice of 1 lime
1 tbs of Sambal Oelek or Sriracha sauce
1 tsp of honey
or use a Whole30 compliant ranch if doing the Whole30
Instructions
- Pat the shrimp dry with paper towels, ESPECIALLY important if using thawed shrimp. This helps make them crispy!
- Mix the flour, coconut, and spices in a shallow bowl.
- Dredge the shrimp in the egg then into the coconut/flour mixture. Make sure shrimp is covered on both sides evenly.
- Spray the air fryer basket with coconut oil. Lay the shrimp in a single layer (work in batches if necessary) in the air fryer pan. Spray the shrimp with coconut oil.
- Bake in the air fryer at 365F for 8 minutes; flipping halfway through to get an even crisp.
- While the shrimp cooks, make the dipping sauce. Combine all sauce ingredients in a small bowl.
To serve: Serve in lettuce wraps, over a salad, over cauliflower rice, or even as an appetizer!
- Category: Whole30
- Cuisine: Seafood