Gluten Free Coconut Shrimp
Cooking time: 25 minutes
Serves: 5 snack servings, about 4 shrimp
Ingredients
- 1 lb cooked and peeled shrimp, tail on (approx 16-20 pieces)
- 1/2 cup corn flour
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 1/2 cups unsweetened shredded coconut
- 2 eggs, beaten
- Coconut Lemon PEri-PERi sauce
Cooking Instructions
1
Use 3 Ziplock bags to make the breading process easier: Place cornflour, salt and pepper in the first bag, eggs in the second bag and coconut in the third.
2
Add the shrimp, a couple at a time to the cornflour, then the egg and finally the coconut, shaking the bags gently to coat.
3
Cook in the air fryer in batches at 300℉ for 5 minutes on each side until the coconut is golden-brown.
4
Serve immediately with Coconut Lemon PERi-PERi sauce for dipping. Relax and enjoy!