Coconut Shrimp
On the Instant Vortex Air Fryer control panel, press Air Fry and then set time to 8 Minutes and temperature to 400˚F (205˚C). Press Start.
Ingreadient
- ¼ cup all-purpose flour
- 1 egg
- ½ tsp salt
- ½ cup bread crumbs
- ¼ cup grated coconut
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 lb (500 g) Ecuadorian shrimp
- 1½ tbsp olive oil
- ¼ cup spring roll sauce
Direction
- Prepare the breading. Put the flour on a plate. Add the egg and the salt to a bowl; beat with a fork until the yolk and egg white are completely incorporated. On another plate, mix the bread crumbs with the grated coconut, cayenne pepper, and paprika.
- Dredge the shrimp in the flour, one by one, until completely coated.
- Then dip the flour-coated shrimp in the egg and then in the breadcrumb mixture. Put on another plate.
- On the Instant Vortex Air Fryer control panel, press Air Fry and then set time to 8 Minutes and temperature to 400˚F (205˚C). Press Start.
- Once Add Food appears on the display, open the basket and place the breaded shrimp on the rack, without overlapping them. Brush the top with olive oil.
- Once the time is up, remove the breaded shrimp using tongs. Serve hot, with spring roll sauce.
