Risotto with Lemon and Shrimp
Vortex Plus Coconut Shrimp
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
2-4 people
|
Ingredients
- 1/2 cup flour
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 2 egg whites lightly beaten
- 3/4 cup plain breadcrumbs
- 1/2 cup shredded unsweetened coconut chopped, if necessary, to the consistency of panko
- 2 tsp lime zest
- 1 tsp salt
- 1 pound Shrimp peeled and deveined
- Sweet chili sauce or duck sauce, for serving
Ingredients
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Instructions
- Set up for dredging: Combine flour, salt and white pepper in a shallow dish. Add egg whites to a second shallow dish. Combine breadcrumbs, coconut, lime zest and salt in a third shallow dish.
- Dredge shrimp first in the flour mixture, then in the egg mixture, then place the shrimp in the breadcrumb mixture and press the crumbs firmly on all sides.
- Divide the coated shrimp onto the cooking trays, leaving space between each piece.
- Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to
400°F and the time to 12 minutes, then touch START. - When the display indicates “Add Food” insert one cooking tray in the top-most position and one tray in the bottom-most position.
- When the display indicates “Turn Food” turn the food over AND switch the cooking trays so that the one that was in the top-most position is now in the bottom-most position, and vice-versa.
- When the AirFry program is complete, remove the shrimp and serve with your choice of dipping sauce.
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