Air Fryer Coconut Shrimp

2 oz Rising Tide Cooked Shrimp
0.25 cup El Rosal Whole Wheat Flour
2 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 serving 1 large egg (per the egg board) 50g
0.25 cup 4C Panko plain crumbs
0.5 tsp Garlic Salt
0.25 tsp Lea & Perrins, Worcestershire Sauce
1 Serving(s) Olive oil cooking spray
0.5 tbsp Great Value low sodium soy sauce

Place air fryer lid on instant pot. Preheat to 400 degrees for 5 minutes on bake. In the meantime, whisk egg in a shallow pan. Mix dry ingredients and seasonings in another shallow pan. Rinse shrimp, remove tails and place on a paper towel and Pat dry with another paper towel. When air fryer in hot , press cancel and remove lid and place in trivet. Dip shrimp in egg and dredge in flour mixture. Spray rack with cooking spray. Place shrimp on rack. Replace lid at bake shrimp for 5 minutes at 400 degrees. When done, press cancel and remove lid again, place on trivet. Turn shrimp over with tongs. Replace lid and press start. Continue cooking for another 5 minutes. When done remove lid and place on trivet. Serve shrimp with cauliflower rice and stir fry vegetables

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.