Served near to a sauce made with yogurt, pineapple, lime, and coconut; this smooth, zingy, fruity dive is fundamentally delicious. These flavors unite to make a light flavor that is perfect for a mid year dish or light up the diminish significant lots of winter.
There's a lot of dialog about where coconut shrimp began. Such immense quantities of tropical coast territories have shrimp in their cooking. The mixing of shrimp and coconut doubtlessly started in the south pacific unequivocally South East Asia where coconut is a run of the mill enhance.
As opposed to flour and whole eggs I use corn starch and egg whites. With the egg whites I find this dispenses with fat and calorie without exchanging off the flavor or surface. Also, corn starch requires a progressively thin coat for the new finishing, which I basically like better than the flour.
- 1/4 cup cornstarch
- 1 tsp salt
- 2 egg whites
- 1 cup flakes sweetened coconut
- 1/2 pound large raw shrimp
- In a shallow bowl, combine the cornstarch and salt.
- In a second shallow bowl, add the egg whites
- In a third shallow bowl, add the coconut
- Working with one shrimp at a time, dredge in the cornstarch mixture, then egg whites, then coconut.
- Add shrimp to air fryer basket without over-crowding
- Select the shrimp setting, 330 degrees, for 15 minutes.
- Repeat until all shrimp are cooked.
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