Easy Air Fryer Thai Coconut Shrimp

Easy Air Fryer Thai Coconut Shrimp


Happy Sunday, Seafoodies!

Whether you have or
haven’t had the opportunity for a change of scenery this summer, we have an
idea for helping you get into a vacation state of mind. Eat vacation-inspired
foods!

And when we need a
change of scenery, we whip up some of these lightly coated coconut shrimp. The
sweetness of the coconut and shrimp plus the subtle hint of jalapeno instantly
transports us to someplace a little dreamier. Plus, this Thai-inspired shrimp
recipe is healthy and easy to make, thanks to the Air Fryer. 

Speaking of shrimp, DYK
this little seafood is the #1 most consumed species in the U.S. And it’s no
surprise why… shrimp is delicious, loaded with nutrients and made for to be
eaten with your fingers.

If you’ve been avoiding
shrimp because you heard it raised cholesterol, let us bust that myth. The
latest science
shows that dietary cholesterol does not impact blood
cholesterol levels. (Cholesterol levels are more impacted by fat and
cholesterol type in food than by cholesterol from food.) In fact, shrimp is a
great source of lean protein and is rich in selenium and omega-3 fatty acids,
both of which have been linked to a healthy heart and may help reduce chronic
inflammation. So, enjoy shrimp anytime!

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



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