Air Fryer Coconut Shrimp w Avocado-Lime Spinach Salad

About

This delicious lunch or dinner is great for meal prepping or whenever you’re looking for a lighter-tasting meal. Don’t worry, this dish tastes “light” but has plenty of healthy fat sources for your Keto diet. Jumbo shrimp are rolled in a breading made of low-carb almond flour and real coconut flakes. Then, they’re fried in your air fryer, keeping your cooking time under 15 minutes. The coconut shrimp are tossed or dipped in a spicy honey sauce made with mayonnaise and Sriracha. Served on the side is a wilted spinach salad. Fresh spinach or your favorite type of dark leafy green is wilted with hot garlic oil. Then, it’s dressed in a super-fresh avocado-lime dressing. You can also use your spicy honey sauce on your spinach salad.

Storing Your Meal

If you’re storing leftovers or meal prepping, follow these couple of tips. If you’re just storing leftovers, keep the shrimp and salad separate if you want to re-heat the shrimp. However, the shrimp also taste good cold! For meal prepping, you will also store the shrimp and salad separately from each other, and you will also need to keep the avocado dressing in its own separate container. You can warm up your spinach salad if you desire, or just add the dressing to it cold when you’re ready to eat.

I Don’t Own Paleo Flour

Paleo flour blends are great for dusting foods you want to fry in an air fryer or in oil. The super-fine consistency is as close as you can get to typical wheat flour. If you can’t find this style of flour at your grocery store, you can substitute it with additional almond flour. It’s recommended you use the finest ground almond flour you can find, and you may feel inclined to grind the almond flour down more in a food processor before you use it. This will help your shrimp cook up light and crispy without the breading lumping together or falling off.

Ingredients

6 large raw shrimp
⅛ teaspoon salt
1 dash black pepper
½ teaspoon paleo baking flour
1 large raw egg, yolk
1 tablespoon water
4 tablespoon coconut, dried, shredded or flaked, unsweetened
2 tablespoon almond flour
1 teaspoon mayonnaise
2 teaspoon sauce sriracha or hot chile
¼ teaspoon honey
½ tablespoon olive or extra virgin olive oil
4 oz spinach
1 dash salt
1 dash black pepper, ground
4 tablespoon olive or extra virgin olive oil
2 tsp, chopped garlic
2 oz avocado
½ tablespoon lime juice, fresh
1 tablespoon olive or extra virgin olive oil
1 dash salt
½ tsp, chopped scallions

Instructions

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.
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.
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.
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.
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.