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Low Carb Air Fryer Coconut Shrimp w Avocado-Lime Spinach Salad Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
Sides
★★★★☆
4.9/5
(1094 reviews)
By Zylo Nutritionist Team
Low Carb Air Fryer Coconut Shrimp w Avocado-Lime Spinach Salad
Zylo Recipes

Description

Imagine plump, juicy shrimp, each one transformed into a delightful morsel with a crispy, golden coating. This dish offers a symphony of textures and flavors, perfect for a satisfying lunch or a light yet fulfilling dinner. The shrimp are gently enveloped in a blend of finely ground almond flour and delicately sweet coconut flakes, creating a breading that's both flavorful and satisfyingly crunchy.

Air frying ensures a quick cooking time and a beautifully crisp exterior, all while keeping the shrimp tender and succulent inside. To elevate the experience, the coconut shrimp are tossed or drizzled with a vibrant, spicy-sweet honey sauce. The sauce, a creamy blend of mayonnaise and fiery Sriracha, offers a tantalizing kick that complements the sweetness of the coconut and the richness of the shrimp.

It's a flavor combination that dances on the palate, leaving you wanting more. Served alongside is a wilted spinach salad, a verdant and flavorful counterpoint to the richness of the shrimp. Fresh spinach leaves are gently softened with the warmth of fragrant garlic oil, their earthy flavor enhanced by the aromatic infusion.

A zesty avocado-lime dressing adds a burst of freshness, its creamy texture and bright acidity perfectly balancing the richness of the oil and the subtle bitterness of the spinach. The spicy honey sauce can also be used to dress the spinach salad. Whether enjoying leftovers or preparing for future meals, a little care ensures the dish remains at its best.

Storing the shrimp and salad separately preserves the shrimp's crispiness, allowing for reheating without compromising the texture. However, the shrimp are equally delicious cold, making them a versatile option for a quick and easy snack. The avocado dressing should also be stored separately to maintain its vibrant color and flavor.

For a warm and comforting experience, the spinach salad can be gently heated, or enjoyed cold with the refreshing avocado-lime dressing. With its blend of textures, flavors, and vibrant colors, this coconut shrimp dish is sure to be a delightful and memorable culinary experience.

Preparation Time

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Nutrition Information

Per 1 serving serving
C
Calories
550 Kcal
C
Carbs
18 g
Fi
Fiber
7 g
Sugar
5 g
P
Protein
32 g
C
Fats
42 g
Saturated Fats 28 g
Unsaturated Fats 10 g
Cholestrol 185 mg
Sodium 450 mg
Potassium 600 mg
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Ingredients

    1.
    Raw Shrimp
    Raw Shrimp
    6 large
    2.
    Salt
    Salt
    0.13 tsp
    3.
    Black pepper
    Black pepper
    1 dash
    4.
    Paleo Baking Flour
    Paleo Baking Flour
    0.5 tsp
    5.
    Raw egg, yolk
    Raw egg, yolk
    1 large
    6.
    Water
    Water
    1 tbsp
    7.
    Coconut, dried, shredded or flaked, unsweetened
    Coconut, dried, shredded or flaked, unsweetened
    4 tbsp
    8.
    Almond flour
    Almond flour
    2 tbsp
    9.
    Mayonnaise
    Mayonnaise
    1 tsp
    10.
    Sauce Sriracha Or Hot Chile
    Sauce Sriracha Or Hot Chile
    2 tsp
    11.
    Honey
    Honey
    0.25 tsp
    12.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tbsp
    13.
    Spinach
    Spinach
    4 oz
    14.
    Salt
    Salt
    0.13 tsp
    15.
    Black pepper
    Black pepper
    1 dash
    16.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tbsp
    17.
    Garlic
    Garlic
    2 tsp, chopped
    18.
    Avocado
    Avocado
    2 oz
    19.
    Lime juice, fresh
    Lime juice, fresh
    0.5 tbsp
    20.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tbsp
    21.
    Salt
    Salt
    0.13 tsp
    22.
    Scallions
    Scallions
    0.5 tsp, chopped

Instructions

    1.
    Prepare the shrimp by peeling and deveining them. Use a paper towel to pat the shrimp dry and add them to a mixing bowl. Toss the raw shrimp with salt, pepper, and paleo flour until the shrimp has a lightly seasoned coating all over. Set the shrimp aside. Additionally, in a small bowl, whisk together the egg yolk and water. Set this bowl next to your shrimp.
    2.
    In a food processor or blender, pulse whole coconut flakes and almond flour together until you have finely ground coconut-almond flour. Spread the coconut almond flour out on a clean plate to bread the shrimp. Now, turn your air fryer on the preheat to 350 degrees. One by one, dip a shrimp in the egg yolk, let the excess egg drip off, then roll the shrimp in the coconut almond flour until fully coated in breading. Arrange all the breaded shrimp on your air fryer tray.
    3.
    Cook the shrimp in your air fryer for 12-14 minutes. The shrimp will cook quickly, but look for a beautiful golden brown and crispy breading with slightly darker edges where the coconut fried to know they 're done. While your shrimp is in the air fryer, quickly whisk together the spicy honey sauce with the mayonnaise, Sriracha (or equivalent chili sauce), honey, and olive oil. Let the shrimp cool for a few minutes before you either dip them in sauce or toss them in the spicy honey sauce at your discretion.
    4.
    While the shrimp is in the air fryer, you can also prepare the avocado-lime salad, which just takes minutes. Chop raw spinach into a size preferable to you, and add it to a mixing bowl. Sprinkle dashes of salt and pepper over the spinach, and set the bowl aside. In a small pan or pot, combine the next amount of olive oil and minced garlic. Heat the garlic oil over low heat until the garlic turns golden and becomes fragrant. Pour the hot garlic oil over the spinach, letting it wilt the greens. Toss the salad together and set it aside once more.
    5.
    In a food processor or powerful blender, combine avocado, lime juice, olive oil, salt, and chopped green onion. Blend until you have a creamy avocado dressing. You may need to scrape down your appliance and blend the dressing multiple times until it reaches the right consistency. Toss the salad with the dressing to finish the recipe. You can either enjoy the coconut shrimp and salad as a main course and side dish, or you can place the shrimp and spicy sauce right on top to enjoy a yummy salad.