Crispy coconut low carb air fryer shrimp

4 standard portions

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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)

Method

1. Spray the air fryer basket with oil, evenly and set aside.
2. In a bowl, add the almond flour, 1 tsp worth of seafood seasoning and shredded coconut, mix together to thoroughly combine.
3. Place the devained shrimp in a bowl and set aside.
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. Dip each shrimp in the batter first, holding it by the tail to coat evenly.
6. Then roll in the coconut and shake off any excess. Repeat this dipping and rolling process with the rest of the shrimp.
7. Place the shrimp in the basket, being careful not to overcrowd. You may need to cook the shrimp in two batches.
8. Spray some oil onto the shrimp from a distance not to disturb the coating.
9. Push the basket in and switch the air fryer on, select the M button and click the shrimp icon.
10. Adjust the cooking time to 165C/350F for 10 minutes
11. Turn the shrimp halfway, spray some more oil if needed.
12. Serve accordingly