Recipes
Coconut Shrimp with Mango Curry Aioli
4 servings
15-30 min
Easy
INSTRUCTIONS
- In a bowl, combine the chutney, mayonnaise, curry powder, and salt. Mix well and set aside.
- In a medium bowl, whisk together the flour, sugar, seafood seasoning, and 1/2 tsp (2 mL) salt. Slowly whisk in the beer and hot sauce until the batter is smooth. In a shallow bowl, mix the panko with the shredded coconut.
- Hold a shrimp by its tail and dip it into the batter, letting any excess drip off. Then, dredge the shrimp in the panko mixture, pressing and rolling it several times to ensure an even coating. Place the coated shrimp on the cooking trays, making sure they don’t overlap. Spray the shrimp evenly with cooking spray.
- Place the drip pan at the bottom of the cooking chamber. On the display panel, select Air Fry, set the temperature to 400°F / 200°C, and set the time to 10 minutes. Preheat the Vortex until the display indicates "Add Food."
- Slide the cooking trays into the middle and bottom positions, then close the door. When the display indicates Turn Food, flip the shrimp on each tray and switch the bottom tray to the top position and the middle tray to the bottom position. Cook until the shrimp are pink, and the crust is golden. Serve the shrimp with the Mango Curry Aioli.
Notes
Tips Make sure to use unsweetened coconut on these shrimps. Using sweetened coconut will result in a burned crust on the shrimp. , Shrimp are sold by the pound, and the size on the package indicates how many you get per pound. I like to use the colossal (13 to 15) or jumbo (21 to 25) size to make coconut shrimp that have the shells on. That way I can easily peel them down to the tail, and use the tail to hang on to when dipping into the batter. , To thaw frozen shrimp, put them in a bowl in the refrigerator or, for faster results, take them out of the package and put in a bowl of cold water and let a trickle of water run into the bowl while excess water goes down the drain. The shrimp should be ready in about 15 minutes. Let dry on paper towel–lined tray before dipping. , Variation: To make gluten free, substitute gluten-free all‑purpose flour and panko bread crumbs for regular flour and bread crumbs. Replace beer with a gluten-free option or sparkling water or ginger ale.
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About the chef
Donna-Marie Pye
Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.
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