Barbecue Pork Sandwich
Coconut Shrimp
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 8 Minutes |
| Servings |
4 Servings
|
Ingredients
For the shrimp:
- 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 caliber 36/40, raw, peeled, deveined and thawed
- 1½ tbsp olive oil
To serve:
- ¼ cup spring roll sauce
Ingredients
For the shrimp:
To serve:
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Instructions
- 1. Prepare the breading. Put the flour on a plate. Add the egg and the salt to a bowl; beat with a fork until the yoke and egg white are completely incorporated. On another plate, mix the bread crumbs with the grated coconut, cayenne pepper, and paprika.
- 2. Dredge the shrimp in the flour, one by one, until completely coated.
- 3. 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.
- 4. 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. Close.
- 5. Once the time is up, remove the breaded shrimp using tongs. Serve hot, with spring roll sauce.
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