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
Suggested cooking tools: air fryer, nonstick spray (or oil for spraying air fryer basket), 3 small mixing bowls, 1 medium mixing bowl
- 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
- Pat shrimp dry with paper towel; set shrimp aside.
- 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.
- 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.
- 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.
- Repeat with remaining batches of shrimp.
- 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.
- Serve shrimp alongside sauce for dipping.
Suggested accompaniments: brown rice (or rice noodles) and vegetables