YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Shrimp with Fresh Vegetable Slaw
Savor the crunch of air-fried shrimp coated in whole wheat breadcrumbs paired with a refreshing slaw of crisp cabbage, carrots, red bell pepper, and cucumber, all tossed in a zesty lemon dressing. This dish delivers a satisfying balance of protein and vibrant, garden-fresh flavors perfect for a light yet fulfilling meal.
INGREDIENTS
5 oz Shrimp
1/3 cup Whole Wheat Breadcrumbs
1 cup Shredded Cabbage
1/2 medium Carrot
1/2 medium Red Bell Pepper
1/2 cup Sliced Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
Seasonings to taste
PREPARATION
Preheat your air fryer to 400°F.
In a shallow dish, combine the whole wheat breadcrumbs with garlic powder, paprika, salt, and pepper.
Pat the shrimp dry. Lightly spray or brush shrimp with olive oil, then coat evenly in the breadcrumb mixture.
Place the shrimp in the air fryer basket in a single layer. Air-fry for 6-8 minutes, or until crispy and cooked through, shaking halfway.
While the shrimp is cooking, prepare the fresh vegetable slaw. In a large bowl, combine shredded cabbage, grated carrots, thinly sliced red bell pepper, and cucumber.
Drizzle lemon juice and a teaspoon of olive oil over the vegetables. Toss to combine and season with salt and pepper as desired.
Once the shrimp are done, serve them atop a generous portion of the fresh vegetable slaw for a light, crunchy, and zesty meal.