When I flipped through my copy of Paleo Cooking With Your Air Fryer, I knew right away what recipe I wanted to try first: Coconut Shrimp! It’s one of those dishes that I hardly ever make, but am so happy when I do.
Since I’m currently in purge mode in preparation for a kitchen remodel, I’m strictly grounded from buying any appliances, so for me, this will have to wait another few months. But lucky for you all, my friend Dr Karen Lee was kind enough to let me share the recipe with you here!
Coconut Shrimp from Paleo Cooking With Your Air Fryer
“Just about everyone I know loves coconut shrimp. But of course, they are usually deep-
fried, and if you have stomach issues, you may not be able to enjoy them. Once you make them in the air fryer, you will be glad you bought the machine.
This recipe alone is worth the appliance. Make the dipping sauce ahead of time and serve it on the side.
Also, make sure to buy only wild-caught shrimp and not farmed shrimp, especially from
Asia. Your body will thank you.”
Coconut Shrimp
This recipe alone is worth purchasing an air fryer!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 shrimp
- Category: Appetizer, Main Course
Ingredients
- 12 wild caught XL shrimp
- 1/3 cup cassava flour (I like Otto’s Cassava Flour)
- 2 large eggs, (beaten)
- 1/2 cup unsweetened shredded coconut
- 1 lime wedge
- 1 tablespoon extra virgin olive oil for brushing the basket.
Tropical Dipping Sauce
- 4 teaspoons coconut aminos
- 1 cup pineapple juice
- 1 teaspoon raw honey
- 1/4 teaspoon ginger powder
- 1/2 teaspoon tapioca starch
Instructions
- Wash the shrimp and devein them. Make small slits in the belly of the shrimps, so they don’t curl when cooked. Place cassava flour on a plate, the eggs in a shallow bowl, and the shredded coconut on another plate. Dredge shrimp in the flour, dip in the egg and roll and coat with the shredded coconut. Refrigerate for 30 minutes.
- Preheat the air fryer to 360°F.
- Brush the basket with extra virgin olive oil. Place 6 shrimp in the basket, in a single layer, and set the timer for 7 minutes.
- Meanwhile, in a small saucepan, bring the pineapple juice to a boil and then simmer on low heat, until it’s reduced to half. Add the rest of the ingredients and stir well. Take the pan off the heat and set aside.
- When the timer goes off, take the shrimp out, place them on a plate, and cover. Put the rest of the shrimp in the basket and cook for 7 minutes. When the timer goes off, squeeze some lime juice on the shrimp, and serve immediately with the Tropical Dipping Sauce.
Notes
This recipe works really well with chicken tenders, too. Flatten out chicken tenderloins or cut chicken breast in 3” wide strips to dredge and cook as per instructions.
Recipe reprinted with permission from Paleo Cooking With Your Air Fryer by Dr. Karen S. Lee,
Page Street Publishing Co. 2018. Photo Credit: Donna Crous.
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Karen Lee says
This easy peasy and really healthy appetizer is a crowd pleaser. Simple to fry (or bake in the oven) in the air fryer and the tropical sauce is so good to dip them in. Hope you’ll get a chance to make them soon! Thx for sharing Simone!
Alyson Jessee says
Which air fryer do you recommend? I have been contemplating getting one for a while!
zenbelly says
Karen (the author) recommends the Philips Advance XL – it has stainless steel in the basket instead of teflon.