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.

Source: Better Homes and Gardens


Recipe Summary

55 mins


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; fat 20g; cholesterol 170mg; saturated fat 11g; carbohydrates 70g; mono fat 3g; poly fat 2g; insoluble fiber 8g; sugars 11g; protein 35g; vitamin a 1041.9IU; vitamin c 85.8mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 4.2mg; vitamin b6 0.4mg; folate 88.7mcg; sodium 474mg; potassium 471mg; calcium 111mg; iron 4mg.