Buttoni's Low-Carb Recipes

Air Fryer Parmesan-Coconut Shrimp

Posted on: January 14, 2020

These air-fried Parmesan-coconut shrimp came out so good tonight!  Not strong with coconut flavor, but that suits us both fine.  I would have never bought myself an air fryer, but my husband went and did so for my Christmas present, so I’m trying to learn how to cook different things in it.  I’ve seen so many recipes for coconut shrimp on the internet, but the coatings can be pretty high carb.  I have trimmed down the carbs and reached a total count of 1.8 net carbs per 6-shrimp serving!  I did this by looking to my popular Oven-Fried Fish coating and then modified it even further.    The end result will be a dish I cook again.  My husband really loved these shrimp!

INGREDIENTS FOR SHRIMP:

26 medium-large raw shrimp, peeled and de-veined

1 low-carb slice of bread or roll (I used a Smart Bun from my freezer)

½ c. pork rind crumbs (about 1 c. whole pieces)

¼ c. grated dry Parmesan

1 oz. dessicated unsweetened coconut

1/3 c. Carbquik or other low-carb bake mix

3 egg whites

¼ tsp. my homemade Seafood Spice Blend

¼ tsp. sea salt

INGREDIENTS FOR OPTIONAL BANG BANG DIPPING SAUCE: 

½ c. homemade mayo (or from jar if you prefer)

1 T. Sambal Oelek Asian chili saucebang-bang-sauce

2 tsp. Sriracha sauce

Dash each salt and pepper

DIRECTIONS:   Mix up the sauce ingredients well in a small bowl and refrigerate until ready to serve shrimp.   Drain off any water in the bag of shrimp.

In a food processor, crumb the pork rinds until fine, removing any large, hard chunks.  Add the low-carb bread/roll, Parmesan cheese, coconut, spice blend and salt.  Pulse until smooth mixture.  Pour into a medium bowl.  Break the egg whites into another small bowl.  Place the Carbquik in yet a third small bowl.  Line the bowls up beside a cookie sheet lined with parchment paper or silicone mat:   flour first, egg whites second and crumb mixture last.  Dip the shrimp first into the flour with your left DRY HAND, then drop into the egg whites.  With your right WET HAND, turn each shrimp in the egg white to coat both sides.  With the wet hand, drop the shrimp lastly into the crumb mixture without touching the crumb mixture with your WET HAND.  With your left DRY HAND, toss the crumbs up over the shrimp to also coat on the tops (will be coated on the bottom from having been dropped into the crumbs).  With your left DRY HAND, pick up and place gently on the parchment lined pan.  Repeat until all shrimp have been cooked.   If your hands get gooey/messy, just wash and dry them off mid process.

Preheat you air fryer for 3 minutes.  Also preheat your regular oven at the lowest setting or around 200º-250º.  I can do 12-13 large shrimp in my 7-qt. Power XL fryer at a time, so that means 2 batches.   Do not crowd the shrimp even if you have to cook three batches if using a smaller fryer than mine.

Fry first batch of shrimp at 370º for 4 minutes.  Gently turn shrimp over and fry 4 more minutes.    When I placed the remaining shrimp on the fryer tray and turned it on for 8 more minutes (turning at 4 minute mark), I then placed the pan with the first batch into my regular oven to keep it warm until the second batch was done.   If needed, fry your third batch similarly.  When all are done, plate and serve with the Bang Bang Sauce or other sauce of your choosing.

NUTRITIONAL INFO:   Makes four 6-shrimp servings, each contains (not including sauce):  176 cals, 10g fat, 11g carbs, 8g fiber, 3g NET CARBS, 19.37g protein, 509 mg sodium

1/4 batch sauce adds:  200 calories, 22g fat, 1.05g carbs, .02g fiber, 4.5g protein and 175 mg sodium

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