Air Fried Coconut Curried Shrimp Bites

Recipe

Main Dish
Air Fried Coconut Curried Shrimp Bites

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

4
Servings
30min
Prep
2hr15min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Grab your air fryer and whip up these Air Fried Coconut Curried Shrimp Bites complete with homemade pickled vegetables and remoulade sauce.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Marinade
    1(15-oz.) can Hy-Vee coconut milk
    1 tbsp.red curry paste
    1lemon, juiced
    1 ½ tsp.garam masala seasoning
    1 ½ tsp.Louisiana Cajun seasoning
    12large shrimp, peeled, deveined, tails on
    Pickled Vegetables
    1 c.Hy-Vee white vinegar
    1 c.water
    ¼ c.kosher salt
    2 tbsp.Hy-Vee whole black peppercorns
    1 tbsp.Hy-Vee crushed red pepper flakes
    1 tbsp.whole coriander
    1 tsp.curry powder
    1Hy-Vee dried bay leaf
    5 sprig(s)fresh dill
    ½fresh jalapeno, seeded
    ½ c.Hy-Vee granulated sugar
    3 clove(s)garlic, whole, peeled
    1medium carrot, peeled
    1medium cucumber
    4large red radishes
    Louisiana Remoulade
    3 tbsp.Hy-Vee mayonnaise
    1 tbsp.fresh parsley, chopped
    1 tbsp.garlic paste
    1 tbsp.Slap Ya Mama Cajun seasoning
    1lemon, juiced
    1 tsp.garam masala
    1 tsp.red curry paste
    ½ tsp.paprika
    Breading
    1 c.Laiki red rice crackers, crushed
    ¼ c.Hy-Vee instant mashed potato flakes, dry
    1 tsp.Hy-Vee garlic powder
    1 tsp.paprika
    1 tsp.kosher salt
    1 tsp.Hy-Vee ground black pepper

    Things To Grab

    • Paper towels
    • Whisk
    • Spiralizer
    • Large bowl
    • 2 medium bowls
    • Air fryer

    Directions

    1. Pat shrimp dry with paper towels. Whisk together coconut milk, curry paste, lemon juice, garam masala, and Louisiana Cajun seasoning. Add shrimp to marinade; cover and refrigerate for 1 to 2 hours.

    2. Meanwhile, make pickled vegetables. Spiralize vegetables; set aside. In a large bowl, mix together vinegar, water, kosher salt, whole peppercorns, crushed red pepper, whole coriander, curry powder, bay leaf, dill, jalapeno, sugar, and whole garlic cloves. Stir until sugar has dissolved. Add spiralized vegetables. Cover and refrigerate 1 to 2 hours.

    3. For Louisiana Remoulade, whisk together mayonnaise, parsley, garlic paste, Cajun seasoning, lemon juice, garam masala, red curry paste, and paprika. Cover and refrigerate until ready to serve. 

    4. Make breading by tossing together crushed red rice crackers, instant mashed potato flakes, garlic powder, paprika, salt, and pepper. 

    5. Preheat air fryer to 350 degrees according to manufacturer's directions. Drain shrimp from marinade and coat evenly with breading. Air-fry breaded shrimp in batches for 12 to 15 minutes or until internal temperature reaches 145 degrees and shrimp is crispy, shaking basket occasionally. 

    6. Serve air fried shrimp with pickled vegetables and remoulade. Garnish with sliced lemons, if desired.

    Nutrition facts

    Servings

    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 40mg
    • Sodium: 5200mg
    • Total Carbohydrates: 35g
    • Protein: 9g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Chef Jordan Karben; Bettendorf, Iowa