135 Calories
per serving

MAKES   12

SERVING SIZE   3

PREP TIME   15 minutes

COOK TIME   15 minutes

FRYER TEMP   360°F

Coconut Shrimp with Mango Salsa

You’ll savor the tropical flavors in these crunchy shrimp, which have just a hint of spicy hot sauce kick and are perfectly paired with a fresh mango sauce.

1 cup panko breadcrumbs

¹⁄₂ cup shredded sweetened coconut

1 TB. olive oil

1 egg white, beaten

¹⁄₈ tsp. kosher salt

¹⁄₄ cup cornstarch

12 large cooked shrimp, peeled and deveined

For the salsa:

1 cup diced mango

Juice of 1 lime

1 tsp. Sriracha hot sauce

¹⁄₄ cup water

1. Preheat the air fryer to 360°F.

2. In a small bowl, combine the panko breadcrumbs, shredded sweetened coconut, and olive oil. Set aside.

3. In another small bowl, season the egg white with the kosher salt and whisk well. Set aside.

4. Place the cornstarch in a plastic bag, add the shrimp, and shake to coat. Shake off any excess, then dip in the egg white, followed by the coconut mixture.

5. Spray the fryer basket with nonstick cooking spray, then place 6 shrimp in the basket and cook for 5–6 minutes. Repeat this process with the remaining shrimp.

6. While the shrimp cook, make the salsa in a blender by combining the mango, lime juice, and Sriracha hot sauce, then add the water and blend until smooth.

7. Remove the shrimp from the fryer, place on a plate lined with a paper towel, and allow to cool for 5 minutes before serving with the salsa.

Nutrition per serving

Total fat 4g	Cholesterol 71mg	Carbohydrates 14g	Sugars 6g
Saturated fat 1g	Sodium 307mg	Dietary fiber 1g	Protein 10g