Travis S. Lloid
Nutritional Therapy Practitioner, NTP

-1 LB shrimp

-1/3 cup Gf flour

-1 egg, medium/large, beaten 

-2/3 cup shredded coconut flakes

-2/3 cup panko bread crumbs

-olive oil for coating

 

 

*I used Bob's Red Mill Gf flour blend, blue bag 1-1.

*Marinara & ranch are a couple of sauces that these go well with.

*The wild Argentina red shrimp I used were about 1 ounce per shrimp.

 

 

1. If your shrimp are frozen, throw them into a bowl with room temp water & let them loosen up. 

 

2. While the shrimp relax, go ahead and prepare your three bowls, one with flour, one with the egg beaten & another with the panko/coconut mix.

 

3. Peel the skin off of the shrimp, but leave the tail on there so there is a handle to hold it by. 

 

4. Pat the shrimp dry & toss them into the bowl with the flour. Toss the bowl around until they’re completely coated with flour.

 

5. Grab the shrimp by the tail & slightly pat them against the side of the bowl to knock off any large clumps of flour. Proceed to set them in the bowl with the beaten egg.

 

6. Grab them by the tail again & pat them against the side of the bowl to let excess egg run off. Proceed to set them in the bowl with the panko/coconut blend & toss them around until well coated. 

 

7. Set your air fryer to 375 degrees while you place the shrimp on the cooking rack & coat them with olive oil.

 

8. Place the rack in the air fryer & let them fry for 5-6 minutes per side. Let cool slightly & Enjoy!