It has been years since I've visited a Red Lobster, but their coconut shrimp was always an all-time favorite. This recipe version is air-fried, minus all the grease and fat. For the dipping sauce, I made a few food swaps to fit my macro. I'm super proud of this recipe, and I cannot wait for you to try it. You can find this post on my Instagram, and many other delicious recipes.
There are five essential things I wanted to talk about before air-frying the shrimp.
Thaw frozen shrimp thoroughly inside the fridge—Pat excess water.
Prep the batter station, pre-heat the air-fryer.
Before air-frying the shrimp, lightly spray the shrimp with cooking spray (this will help give that brown look in the air-fryer).
Overcrowding is a big no-no. You need space between the shrimp for air to circulate. This way, you can get that crispy outcome.
All air-fryer are not equal. I use an instant pot vortex oven. Mine cooked at 400F for 10 minutes (just make sure you do not burn the shrimp).
I swapped a few ingredients for the pina colada sauce, shrimp batter, and biscuits, and let me tell you!!! I'm proud of it.
Greek yogurt sub for sour cream, such an excellent source of calcium, and it has double the amount of protein and 0g of fat.
Maple syrup sub for sugar; I prefer this more than sugar because it has more minerals that are essentially good for our body.
Eggbeaters sub for regular eggs, 25 calories per every 3 tbsp, 0 fat, 0 carbs, and 5g of protein. A regular whole egg has more calories, 70-90 calories, 5g fat, 0 carbs, 5g protein.
Fat-free cheddar cheese, when it's all cooked, you cannot tell I've used fat-free. This is because the cheese has much higher protein than regular cheddar cheese, plus 0g of fat.
14 jumbo shrimp
6 Tbsp Eggbeater (or 2 eggs)
Coconut shreds (unsweetened)
Panko bread crumbs
1 Box Red Lobster Cheddar Bay Biscuit
3/4 cup water
1/2 cup shredded cheddar cheese
Pina Colada sauce
3 Tbsp unsweetened coconut cream
1 Tbsp maple syrup (or sugar)
1/2 cup greek yogurt (or sour cream)
1/2 cup pineapple chunks
1 Tbsp pineapple juice
Lime zest (optional)
1 Tsp malibu rum (optional)
combine all ingredients and place them in the fridge.
Air-fried Coconut Shrimp:
Pre-heat air fryer (400F)
Get the batter station ready and create an assembly line
Corn starch, eggbeater, and coconut/panko mixture
FIRST- I like to add all shrimp into the corn starch and shake it all up to get it evenly coated.
SECOND- Dip each shrimp into the eggbeater
THIRD- Toss shrimp in the coconut/panko mixture, evenly coat each side of the shrimp.
And repeat these steps until all shrimp are prep and ready for air-frying.
I was able to fit 8 jumbo shrimp into my air fryer tray
Spray shrimp with cooking spray, air-fry for 10 minutes at 400F
I turned the shrimp halfway through (spray with cooking oil)
Serve immediately with biscuit, and pina colada sauce
Preheat Oven for the Biscuit
Mix all the biscuit ingredients in a bowl
Line baking tray with parchment paper
Scoop out dough into 8-10 biscuit portions (1/4 cup each)
Place 2 in apart to avoid sticking to each other
Bake at 425F for 14-16 minutes.
Melt butter (microwave for about 30-45 sec) and herb packet.
Brush the butter mixture on top of each hot biscuit, serve immediately.
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Just remember, think healthy, not thin.