Low Carb Air Fryer Coconut Shrimp w Avocado-Lime Spinach Salad
How to Make It
Step 1
Prepare the shrimp by peeling and deveining them. Use a paper towel to pat the shrimp dry and add them to a mixing bowl. Toss the raw shrimp with salt, pepper, and paleo flour until the shrimp has a lightly seasoned coating all over. Set the shrimp aside. Additionally, in a small bowl, whisk together the egg yolk and water. Set this bowl next to your shrimp.
Step 2
In a food processor or blender, pulse whole coconut flakes and almond flour together until you have finely ground coconut-almond flour. Spread the coconut almond flour out on a clean plate to bread the shrimp. Now, turn your air fryer on the preheat to 350 degrees. One by one, dip a shrimp in the egg yolk, let the excess egg drip off, then roll the shrimp in the coconut almond flour until fully coated in breading. Arrange all the breaded shrimp on your air fryer tray.
Step 3
Cook the shrimp in your air fryer for 12-14 minutes. The shrimp will cook quickly, but look for a beautiful golden brown and crispy breading with slightly darker edges where the coconut fried to know they’re done. While your shrimp is in the air fryer, quickly whisk together the spicy honey sauce with the mayonnaise, Sriracha (or equivalent chili sauce), honey, and olive oil. Let the shrimp cool for a few minutes before you either dip them in sauce or toss them in the spicy honey sauce at your discretion.
Step 4
While the shrimp is in the air fryer, you can also prepare the avocado-lime salad, which just takes minutes. Chop raw spinach into a size preferable to you, and add it to a mixing bowl. Sprinkle dashes of salt and pepper over the spinach, and set the bowl aside. In a small pan or pot, combine the next amount of olive oil and minced garlic. Heat the garlic oil over low heat until the garlic turns golden and becomes fragrant. Pour the hot garlic oil over the spinach, letting it wilt the greens. Toss the salad together and set it aside once more.
Step 5
In a food processor or powerful blender, combine avocado, lime juice, olive oil, salt, and chopped green onion. Blend until you have a creamy avocado dressing. You may need to scrape down your appliance and blend the dressing multiple times until it reaches the right consistency. Toss the salad with the dressing to finish the recipe. You can either enjoy the coconut shrimp and salad as a main course and side dish, or you can place the shrimp and spicy sauce right on top to enjoy a yummy salad.
Ingredients
- Raw Shrimp – 6 large
- Salt – 0.13 tsp
- Black pepper – 1 dash
- Paleo Baking Flour – 0.5 tsp
- Raw egg, yolk – 1 large
- Water – 1 tbsp
- Coconut, dried, shredded or flaked, unsweetened – 4 tbsp
- Almond flour – 2 tbsp
- Mayonnaise – 1 tsp
- Sauce Sriracha Or Hot Chile – 2 tsp
- Honey – 0.25 tsp
- Olive Or Extra Virgin Olive Oil – 0.5 tbsp
- Spinach – 4 oz
- Salt – 0.13 tsp
- Black pepper – 1 dash
- Olive Or Extra Virgin Olive Oil – 0.5 tbsp
- Garlic – 2 tsp, chopped
- Avocado – 2 oz
- Lime juice, fresh – 0.5 tbsp
- Olive Or Extra Virgin Olive Oil – 0.5 tbsp
- Salt – 0.13 tsp
- Scallions – 0.5 tsp, chopped