Crispy coconut low carb air fryer shrimp

Ingredients

• 1 lb of raw (shrimp, devained with tails on (aprox 18-20 shrimp))
• 1 cup of coconut (shredded)
• 1/2 cup of almond flour
• 1/3 cup of tapioca starch (leave out to make it keto)
• 2 tsp of seafood seasoning (see post of recipe)
• 1 large egg
• 1/4 cup of coconut milk (or almond milk)

Instructions

1. 1

   Spray the air fryer basket with oil, evenly and set aside.

2. 2

   In a bowl, add the almond flour, 1 tsp worth of seafood seasoning and shredded coconut, mix together to thoroughly combine.

3. 3

   Place the devained shrimp in a bowl and set aside.

4. 4

   Crack the egg in a bowl then whisk in the coconut milk, 1 tsp worth of the seafood seasoning and tapioca starch to form a smooth batter.

5. 5

   Dip each shrimp in the batter first, holding it by the tail to coat evenly.

6. 6

   Then roll in the coconut and shake off any excess. Repeat this dipping and rolling process with the rest of the shrimp.

7. 7

   Place the shrimp in the basket, being careful not to overcrowd. You may need to cook the shrimp in two batches.

8. 8

   Spray some oil onto the shrimp from a distance not to disturb the coating.

9. 9

   Push the basket in and switch the air fryer on, select the M button and click the shrimp icon.

10. 10

    Adjust the cooking time to 165C/350F for 10 minutes

11. 11

    Turn the shrimp halfway, spray some more oil if needed.

12. 12

    Serve accordingly