Coconut Shrimp

By: Rosario Hernandez

Coconut Shrimp
cuisine icon Course
Dinner, Lunch
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
4 servings, air fry, all-purpose flour, bread crumbs, cayenne pepper, cook 8 min, dinner, egg, grated coconut, lunch, olive oil, prep 15 min, salt, seafood, spring roll sauce, tsp paprika 1 lb (500 g) ecuadorian shrimp

prep icon Prep Time
15 min
cook icon Cook Time
8 min

serving icon Servings
4 Servings
Ingredients
  • ¼ cup all-purpose flour
  • 1 egg
  • ½ tsp salt
  • ½ cup bread crumbs
  • ¼ cup grated coconut
  • ½ tsp cayenne pepper
  • 1 tsp paprika 1 lb (500 g) Ecuadorian shrimp
  • 1½ tbsp olive oil
  • ¼ cup spring roll sauce
Instructions
  • 1. Prepare the breading. Put the flour on a plate. Add the egg and the salt to a bowl; beat with a fork until the yoke and egg white are completely incorporated. On another plate, mix the bread crumbs with the grated coconut, cayenne pepper, and paprika.
  • 2. Dredge the shrimp in the flour, one by one, until completely coated.
  • 3. Then dip the flour-coated shrimp in the egg and then in the breadcrumb mixture. Put on another plate.
  • On the Instant Vortex Air Fryer control panel, press Air Fry and then set time to 8 Minutes and temperature to 400˚F (205˚C). Press Start.
  • 4. Once Add Food appears on the display, open the basket and place the breaded shrimp on the rack, without overlapping them. Brush the top with olive oil. Close.
  • 5. Once the time is up, remove the breaded shrimp using tongs. Serve hot, with spring roll sauce.
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