This dish contains the following allergens: Shellfish, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Utensils
Large Bowl
Silicone-Tipped Tongs
Two Medium Bowls
Step 1
In a large bowl, stir together coconut milk, eggs, lime zest, salt, and pepper. Add shrimp and combine to evenly coat. Place in refrigerator for 15 minutes to marinate.
Step 2
In a medium bowl, combine flour and cornstarch. In a separate medium bowl, combine coconut flakes and bread crumbs.
Step 3
To batter the shrimp, work in batches. Toss shrimp in flour mixture, then dip back in coconut milk marinade, then dredge in the bread crumb mixture, pressing to evenly coat. Transfer shrimp to freezer for no more than 15 minutes.
Step 4
Remove Air Fry Basket from oven. Select AIR FRY, set temperature to 400°F, and set time to 25 minutes. Press the setting dial to begin preheating.
Step 5
While unit is preheating, arrange shrimp in the basket, making sure they are not crowding each other. Spray with nonstick spray.
Step 6
When unit has preheated, open door, install the SearPlate in the bottom level of the unit and the basket in the top level of the unit. Close door to begin cooking.
Step 7
After 10 minutes, use silicone-tipped tongs to flip shrimp. Return basket to oven and cook for an additional 10 to 15 minutes, until
desired level of crispiness is achieved.
Step 8
When cooking is complete, carefully remove basket from the oven. Squeeze lime juice over shrimp and serve with sweet Thai chili sauce for dipping.
In a large bowl, stir together coconut milk, eggs, lime zest, salt, and pepper. Add shrimp and combine to evenly coat. Place in refrigerator for 15 minutes to marinate.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 2 of 8
In a medium bowl, combine flour and cornstarch. In a separate medium bowl, combine coconut flakes and bread crumbs.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 3 of 8
To batter the shrimp, work in batches. Toss shrimp in flour mixture, then dip back in coconut milk marinade, then dredge in the bread crumb mixture, pressing to evenly coat. Transfer shrimp to freezer for no more than 15 minutes.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 4 of 8
Remove Air Fry Basket from oven. Select AIR FRY, set temperature to 400°F, and set time to 25 minutes. Press the setting dial to begin preheating.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 5 of 8
While unit is preheating, arrange shrimp in the basket, making sure they are not crowding each other. Spray with nonstick spray.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 6 of 8
When unit has preheated, open door, install the SearPlate in the bottom level of the unit and the basket in the top level of the unit. Close door to begin cooking.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 7 of 8
After 10 minutes, use silicone-tipped tongs to flip shrimp. Return basket to oven and cook for an additional 10 to 15 minutes, until
desired level of crispiness is achieved.
240ml
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
0.45kg
raw shrimp, peeled, deveined, tails on
90g
all-purpose flour
1 1/2 tablespoons
cornstarch
120g
sweetened shredded coconut flakes
170g
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
1 cup
canned unsweetened coconut milk
2
large eggs
Zest of 1 lime
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
raw shrimp, peeled, deveined, tails on
3/4 cup
all-purpose flour
1 1/2 tablespoons
cornstarch
1 1/4 cup
sweetened shredded coconut flakes
1 1/4 cup
panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
Step 8 of 8
When cooking is complete, carefully remove basket from the oven. Squeeze lime juice over shrimp and serve with sweet Thai chili sauce for dipping.
