NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

0.25 cup unsweetened shredded coconut

1 tbsp almond flour

1 large egg white

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup diced mango

2 tbsp diced red onion

2 tbsp chopped cilantro

1 tbsp lime juice

0.25 cup diced red bell pepper

1 tsp avocado oil spray

PREPARATION

• 1

  Preheat your air fryer to 400°F to ensure a quick and even crisp.

• 2

  Arrange three shallow bowls in an assembly line: one with almond flour, salt, pepper, and garlic powder; one with the whisked egg white; and one with the shredded coconut.

• 3

  Dredge each shrimp in the seasoned almond flour, dip into the egg white, and then press firmly into the shredded coconut until fully coated.

• 4

  Place the coated shrimp in a single layer in the air fryer basket, ensuring they do not touch, and lightly mist with avocado oil spray.

• 5

  Air fry for 8 to 10 minutes, flipping the shrimp halfway through, until the coconut is golden brown and the shrimp are opaque and firm.

• 6

  While the shrimp cook, combine the diced mango, red onion, cilantro, red bell pepper, and lime juice in a small bowl to create the zesty salsa.

• 7

  Serve the crispy coconut shrimp immediately on a plate with the fresh mango salsa for dipping or topping.