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
1Use 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.
2Add the shrimp, a couple at a time to the cornflour, then the egg and finally the coconut, shaking the bags gently to coat.
3Cook in the air fryer in batches at 300℉ for 5 minutes on each side until the coconut is golden-brown.
4Serve immediately with Coconut Lemon PERi-PERi sauce for dipping. Relax and enjoy!