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Whole30 Air Fryer Coconut Shrimp


  • Author: Amanda
  • Yield: 4 servings 1x

Description

Air fryer coconut shrimp with a spicy yet cool dipping sauce

Healthier than take out... and so tasty!


Ingredients

Scale

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

  1. Pat the shrimp dry with paper towels, ESPECIALLY important if using thawed shrimp. This helps make them crispy!
  2. Mix the flour, coconut, and spices in a shallow bowl.
  3. Dredge the shrimp in the egg then into the coconut/flour mixture. Make sure shrimp is covered on both sides evenly.
  4. 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.
  5. Bake in the air fryer at 365F for 8 minutes; flipping halfway through to get an even crisp.
  6. 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

Keywords: whole30; air fryer; healthy; better than take-out