Chile Lime Coconut Shrimp
Try these addicting chile, lime coconut shrimp. Crispy coconut shrimp made with chile Made with a spicy sweet and sour sauce. It's hard to eat just one!
Equipment
- Air Fryer
Ingredients
- 20 Raw Jumbo Shrimp Peeled and Deveined. Tail on.
- Pan Spray
- 2 Eggs Beaten
- 1 Tbsp Coconut Aminos
- 1 Tbsp Lime Juice
- 1 Tbsp Sambal
- 1/2 Cup Coconut Flour
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Salt
- 1/2 Cup Shredded Coconut
- 1/2 Cup Panko Breadcrumbs
Sauce
- 1/2 Cup Sweet And Sour Sauce
- 1 Tbsp Sambal
- 1 Tbsp Coconut Aminos
- 1 Lime Cut into wedges.
Instructions
- Start by peeling and deveining shrimp. Make sure to keep on the tail. Wash them and pat dry.
- Beat 2 eggs with coconut aminos, lime juice and sambal.
- In another container add coconut flour, cayenne and smoked paprika.
- In a third shallow container add in coconut shreds and panko breadcrumbs.
- Holding the shrimp tail, dip shrimp into the flour mixture. Coating it completely.
- Next dip in egg mixture, coating it.
- Finally dip it in the coconut mixture making sure it completely coats the shrimp.
- Do this to all the shrimp.
- Spray the bottom of the air fryer.
- Place shrimp on the bottom and spay the top with pan spray.
- Turn on for 10 minutes at 400.
- Meanwhile mix together the sweet and sour, sambal and coconut aminos. This will be your dipping sauce.
- When the shrimp are done you can remove them and add them to a plate. Garnish with additional lime wedge and serve with dipping sauce.