Air Fryer Coconut Shrimp w Spicy Honey Sauce

About

Make this super easy Keto air fryer recipe one of your go-to meal preps! The shrimp makes an excellent topping to salads, noodle dishes, Keto soups, or a filling in your Keto spring rolls or Bahn-mi style sandwiches. Jumbo and large shrimp are coated in a light breading made with almond flour and real coconut flakes. They fry up in your air fryer in less than 15 minutes, so you can make larger batches without breaking a sweat. What makes this recipe a winner is the high-fat spicy honey sauce you can either toss your coconut shrimp in or use as a dipping sauce. The sauce is also great for adding to your salads or Keto sandwiches/wraps. This recipe does include spicy elements and real coconut and almond flour, so keep this in mind if you have food sensitivities.

Storing Leftovers

If you’re storing away leftovers or organizing your prepped meals in the refrigerator, follow only a couple of tips for properly keeping this recipe. Store the coconut shrimp and spicy sauce separately (unless you’ve tossed the shrimp in the sauce). This way, you can reheat your shrimp in a microwave without over-heating the sauce. If the sauce is already on your shrimp, then just microwave the meal as usual for re-heating. You can keep your coconut shrimp for up to 5 days in the refrigerator.

Can I Make The Sauce Less Spicy?

It’s only Sriracha that adds spicy flavors to this air fryer Keto recipe. If you’re sensitive to spicy foods, you can either use less Sriracha or substitute it. To completely avoid spicy, the best Sriracha substitute that maintains the flavor of the dish is tomato ketchup. However, using ketchup will add more carbs to your meal, so keep this in mind.

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

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.