Wash the shrimps, take the shells off and devein them. Make small slits in the belly of the shrimps, so they don’t curl when cooked.
Place cassava flour on a plate, eggs in a shallow bowl, and shredded coconut on another plate. Dredge shrimps in the flour, dip in the egg and roll and coat with the shredded coconut. Refrigerate for 30 minutes.
Preheat the air fryer 360°F.
Brush the basket with EVOO. Place 6 shrimps in the basket, in a single layer, and set the timer for 7 minutes.
Meanwhile, in a small saucepan, bring pineapple juice to boil and then simmer in low heat, until it’s reduced to half. Add the rest of the ingredients and stir well. Take the pan off the heat and set aside.
When the timer goes off, take the shrimp out to a plate and cover. Put the rest of the shrimps in the basket and cook for 7 minutes. When the timer goes off, squeeze some lime juice on the shrimp, serve immediately with the Tropical Dipping Sauce.
This recipe works well with chicken tenders too. Flatten out chicken tenderloins or cut breast in 3” wide strips to dredge and cook as per instructions.
Air Fried Coconut Shrimp https://www.drkarenslee.com/air-fried-paleo-coconut-shrimp/