Coconut shrimp
You could beg your family to let you order the coconut shrimp appetiser next time you go out for dinner, or you could make this gluten-free, air-fried version at home and eat the whole plate yourself.
Ingredients
- 1 lb shrimp, peeled and deveined, tails on
- 3 tbsp cornstarch
- 1 tbsp Old Bay seasoning
- 1 egg, beaten
- 1/2 cup unsweetened shredded coconut
- 3 tbsp olive oil
- 1/4 cup mayonnaise
- 2 tbsp chili sauce
- 1 tbsp honey
- 3 tbsp honey
- 1 tbsp gochujang
Instructions
- 1
Butterfly the shrimp by slicing down the back from tail to tip, being careful not to cut all the way through.
- 2
Prepare your dredging station: In three bowls, prepare your dredging station: seasoned cornstarch, beaten egg, and shredded coconut.
- 3
Coat each shrimp in cornstarch, dip in egg, then press into coconut.
- 4
Place shrimp in the Wonder Oven air fryer basket. Brush the tops with olive oil.
- 5
Air fry at 375°F for 10 minutes, or until golden and crisp.
- 6
Whisk together the ingredients: While the shrimp cooks, whisk together the ingredients for each dipping sauce in separate small bowls.
- 7
Serve shrimp warm with both sauces on the side, or over rice with a drizzle of each.
Cook it from the original
This recipe comes from fromourplace.fr. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fromourplace.fr