TIP: Serve these Shrimp with Roasted Garlic Aioli or whip up a little tartar sauce by combining ½ cup mayonnaise, 1 teaspoon chopped pickles, 1 teaspoon freshly squeezed lemon juice, salt, and pepper.
This dish contains the following allergens: Tree Nuts, Shellfish
Cooking mode
Step-by-step instruction without your screen going to sleep
2
eggs
60g
coconut flour
30g
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
0.68kg
fresh shrimp, peeled and deveined
lemon wedges, for serving
2
eggs
1/2 cup
coconut flour
1/4 cup
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
1 1/2 pounds
fresh shrimp, peeled and deveined
lemon wedges, for serving
Utensils
Small Bowl
Large Bowl
Step 1
In a small bowl, beat the eggs until smooth. In a large bowl, mix together the coconut flour, almond flour, and cajun spice blend. Season with salt and pepper.
Step 2
Insert the basket in the pot. Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to 5 minutes. Select START/STOP to begin.
Step 3
While the unit preheats, dip the shrimp into the egg. Once coated fully, place the flour mixture and toss the shrimp really well to make sure all sides are covered with breading.
Step 4
Once the unit is preheated, place the shrimp in the basket.
Step 5
Close the crisping lid. Select air crisp, set temperature to 400 F, and set time to 25 minutes. Select START/STOP to begin, shaking the basket every 10 minutes to ensure the shrimp crisp evenly. Check the shrimp again after 20 minutes. If you want them even crispier, continue cooking 3 to 4 minutes longer.
Step 6
When cooking is complete, serve the shrimp right away with lemon wedges.
In a small bowl, beat the eggs until smooth. In a large bowl, mix together the coconut flour, almond flour, and cajun spice blend. Season with salt and pepper.
2
eggs
60g
coconut flour
30g
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
0.68kg
fresh shrimp, peeled and deveined
lemon wedges, for serving
2
eggs
1/2 cup
coconut flour
1/4 cup
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
1 1/2 pounds
fresh shrimp, peeled and deveined
lemon wedges, for serving
Step 2 of 6
Insert the basket in the pot. Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to 5 minutes. Select START/STOP to begin.
2
eggs
60g
coconut flour
30g
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
0.68kg
fresh shrimp, peeled and deveined
lemon wedges, for serving
2
eggs
1/2 cup
coconut flour
1/4 cup
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
1 1/2 pounds
fresh shrimp, peeled and deveined
lemon wedges, for serving
Step 3 of 6
While the unit preheats, dip the shrimp into the egg. Once coated fully, place the flour mixture and toss the shrimp really well to make sure all sides are covered with breading.
2
eggs
60g
coconut flour
30g
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
0.68kg
fresh shrimp, peeled and deveined
lemon wedges, for serving
2
eggs
1/2 cup
coconut flour
1/4 cup
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
1 1/2 pounds
fresh shrimp, peeled and deveined
lemon wedges, for serving
Step 4 of 6
Once the unit is preheated, place the shrimp in the basket.
2
eggs
60g
coconut flour
30g
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
0.68kg
fresh shrimp, peeled and deveined
lemon wedges, for serving
2
eggs
1/2 cup
coconut flour
1/4 cup
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
1 1/2 pounds
fresh shrimp, peeled and deveined
lemon wedges, for serving
Step 5 of 6
Close the crisping lid. Select air crisp, set temperature to 400 F, and set time to 25 minutes. Select START/STOP to begin, shaking the basket every 10 minutes to ensure the shrimp crisp evenly. Check the shrimp again after 20 minutes. If you want them even crispier, continue cooking 3 to 4 minutes longer.
2
eggs
60g
coconut flour
30g
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
0.68kg
fresh shrimp, peeled and deveined
lemon wedges, for serving
2
eggs
1/2 cup
coconut flour
1/4 cup
almond flour
1 1/2 tablespoons
cajun spice blend
salt
freshly ground black pepper
1 1/2 pounds
fresh shrimp, peeled and deveined
lemon wedges, for serving
Step 6 of 6
When cooking is complete, serve the shrimp right away with lemon wedges.
