AIR FRYER COCONUT SHRIMP
Dip in your favorite sauce or one made of plain, fat free greek yogurt mixed with dill and onion powder and fresh squeezed lemon juice. 8 POINTS per 4 SHRIMP
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
contains gluten
red meat free
contains fish
contains eggs
dairy free
pescatarian
- 1 tbsp cornstarch
- one dozen large shrimp raw and peeled
- 1 cup whole wheat panko breadcrumbs (ian's brand is a g
- 1 cup coconut dried and unsweetened
- 1/2 cup coconut flour (i like arrowhead mills organic)
- 1/2 cup raw egg white
- Carbohydrate 1.31956666765545 g
- Cholesterol 0 mg
- Fat 2.23283333522079 g
- Fiber 0.603000000429024 g
- Protein 0.222866666854706 g
- Saturated Fat 1.97989666834036 g
- Serving Size 1 1 piece (7g)
- Sodium 1.36333333447333 mg
- Sugar 0.716566667226423 g
- Trans Fat 0.13340000011277 g
- Calories 25 calories
1. Mix the panko and coconut in one bowl. 2. Mix the flour and cornstarch in a second bowl. 3. Place the mixed egg whites in a third bowl. 4. Dip each shrimp first into the flour mixture, next into the egg and finally into the coconut mixture until nicely coated. 5. Place coated shrimp into the Fry Basket. 6. Cook for 10 minutes at 350° F, turning them over half way through cooking
