This air fryer shrimp recipe makes a crispy outer coating without adding all the calories of frying in oil. To make it a meal, serve with rice, broccoli, and juicy mango.



Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

  • Rinse and drain rice. In a medium saucepan combine 1 cup of the coconut milk, the water, ginger, and 1/2 tsp. of the salt. Bring to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes. Remove from heat. Let stand 10 minutes. Fluff rice with a fork and, if desired, sprinkle with 1 Tbsp. of the cilantro.

  • Meanwhile, in a shallow dish whisk together egg whites and remaining coconut milk. In a second shallow dish stir together flour and remaining 1/4 tsp. salt. In a third shallow dish combine panko and shredded coconut. Dip shrimp into flour mixture, then into egg mixture to coat. Dip into panko mixture, turning and pressing to coat.

  • Preheat an air-fryer to 400°F. Place half of the shrimp in air-fryer basket. Cook 5 minutes or until golden and crispy. Remove from basket and keep warm in a 200°F oven. Repeat with remaining shrimp. In a medium bowl drizzle broccoli with oil; toss to coat. Add broccoli, half at a time, to basket and cook 2 to 3 minutes or until crisp-tender.

  • For salsa, remove zest and squeeze juice from lime. In a small bowl combine lime zest and juice, mango, crushed red pepper, and remaining 1 Tbsp. cilantro. Serve shrimp over rice. Serve with broccoli and top with mango salsa and/or lime zest.

Nutrition Facts

587 calories; 20 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 170 mg cholesterol; 474 mg sodium. 471 mg potassium; 70 g carbohydrates; 8 g fiber; 11 g sugar; 35 g protein; 0 g trans fatty acid; 1042 IU vitamin a; 86 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 4 mg iron;