• 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!

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