Air Fryer Butterflied Shrimp With Pineapple And Mango Salsa Recipes

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AIR FRYER BUTTERFLIED SHRIMP WITH PINEAPPLE AND MANGO SALSA



Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa image

The air fryer does a fine job with these larger shrimp, about 21 to 25 per pound. Butterflying them makes quick work of the cooking time. Serve with this delicious, fruity salsa, or with your favorite dipping sauce.

Provided by Bibi

Time 37m

Yield 4

Number Of Ingredients 17

1 cup diced pineapple
1 cup diced mango
⅓ cup diced red bell pepper
2 tablespoons fresh lime juice
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
¼ cup minced fresh cilantro
sea salt to taste
1 cup ice, or as needed
1 pound raw shrimp
1 large egg
⅛ teaspoon cayenne pepper, or to taste
sea salt to taste
2 cups panko bread crumbs
parchment paper
avocado oil spray
lime slices for garnish (optional)

Steps:

  • Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use.
  • Set a bowl of ice on the work space.
  • Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.
  • Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper.
  • Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray.
  • Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray.
  • Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes.
  • If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 57 g, Cholesterol 219.1 mg, Fat 4.2 g, Fiber 1.8 g, Protein 26.5 g, SaturatedFat 1.2 g, Sodium 485.1 mg, Sugar 16.6 g

AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD



Air Fryer Coconut Shrimp with Pineapple Salad image

Some coconut shrimp recipes call for sweetened coconut, but we preferred shredded unsweetened coconut in this recipe. It adds a lot of coconut flavor without making the dish too sweet. Quickly cooked in the air fryer, these shrimp are served with a tangy and sweet pineapple salad and some fresh red pepper to tie everything together.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

12 ounces large shrimp, peeled and deveined (tails intact)
Kosher salt and freshly ground pepper
2 large eggs
1 cup unsweetened shredded coconut
1/2 cup panko
2 tablespoons extra-virgin olive oil, plus more for brushing
2 cups cubed pineapple
1 red bell pepper, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon Thai sweet chili sauce, plus more for dipping
2 ounces watercress, trimmed (about 4 loosely packed cups)

Steps:

  • Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
  • Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
  • While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
  • Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.

Nutrition Facts : Calories 400, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 194 milligrams, Sodium 637 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Sugar 13 grams, Protein 20 grams

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