Air Fryer Thai Coconut Shrimp

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 4

Suggested cooking tools: air fryer, nonstick spray (or oil for spraying air fryer basket), 3 small mixing bowls, 1 medium mixing bowl

Ingredients

• 1 lb. medium shrimp, peeled and deveined
• ½ cup whole-wheat flour (can use coconut flour to make dish gluten-free)
• 2 eggs, beaten
• ½ cup unsweetened shredded coconut
• ½ cup panko (can use plain or whole-wheat or gluten-free)
• ½ tsp. salt
• ½ tsp. black pepper
• Juice from ½ large lime
• ½ Tbsp. ginger, grated
• 1-2 Tbsp. fish sauce or soy sauce
• ½ jalapeno, finely diced
• 1 Tbsp. brown sugar
• Chili sauce or small red chilies

Instructions

1. Pat shrimp dry with paper towel; set shrimp aside.
2. Put flour into first small mixing bowl, beat eggs in second small bowl, and mix together coconut, panko, salt and pepper in third small bowl.
3. Dredge shrimp through the flour, then through the beaten eggs, and then through the coconut mixture, coating well each time. Set shrimp to side after coating.
4. Preheat the air fryer for five minutes at 400 degrees F. After it’s ready lightly spray air fryer basket with nonstick spray. In batches, cook the shrimp at 400 degrees F until golden, about 4 minutes. Flip shrimp and spray basket again with the nonstick spray. Cook shrimp for another 4 minutes until crisp.
5. Repeat with remaining batches of shrimp.
6. While shrimp is cooking, make dipping sauce by squeezing lime juice from the half lime into medium mixing bowl. Add ginger, fish sauce (or soy sauce), jalapeno, brown sugar and red chili sauce (or chilies); mix until well combined.
7. Serve shrimp alongside sauce for dipping.

Suggested accompaniments: brown rice (or rice noodles) and vegetables