Air-Fried Coconut Curried Shrimp Bites


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Air-Fried Coconut Curried Shrimp Bites

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    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

    Serves 4
    1 (15-oz.) can Hy-Vee coconut milk
    1 tbsp. red curry paste
    1 lemon, juiced
    1 ½ tsp. garam masala seasoning
    1 ½ tsp. Louisiana Cajun seasoning
    12 large 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
    1 Hy-Vee dried bay leaf
    5 sprig(s) fresh dill
    ½ fresh jalapeno, seeded
    ½ c. Hy-Vee granulated sugar
    3 clove(s) garlic, whole, peeled
    1 medium carrot, peeled
    1 medium cucumber
    4 large 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
    1 lemon, juiced
    1 tsp. garam masala
    1 tsp. red curry paste
    ½ tsp. paprika
    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


    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


    460 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Chef Jordan Karben; Bettendorf, Iowa