Crispy Vietnamese Coconut Shrimp
with Asian Pear, Peanut & Cilantro Slaw
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Give the air fryer what it wants, what it really really wants: something to crisp! Shredded coconut and panko create a delectable golden crust for shrimp. With a hint of yellow curry, they play off easy pre-cooked jasmine rice and a spectacular slaw.
We will send you:
- 285g Shrimp (BAP-certified)
- 14g Cilantro
- 1 Asian pear
- 150g Shredded cabbage
- 25g Mayonnaise
- 18g Mild yellow curry paste
- 30g Panko
- 227g Pre-cooked jasmine rice
- 25g Shredded coconut
- 25g Chopped peanuts
- 30ml Lime juice
Contains: Eggs • Peanuts • Shrimp • Sulphites • Wheat
You will need:
Microwave
Oil
Salt & pepper (S&P)
Small pan
Air fryer
Total Fat
25 g
Saturated Fat
11 g
Sodium
1640 mg
Total Carb
72 g
Sugars
16 g
Protein
29 g
Fibre
10 g
Preparation
Mise en place & toast the peanuts
- Preheat the air fryer to 375°F. Lightly oil the basket.
- Core and medium-dice the pear; toss with a splash of the lime juice to prevent browning.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- In a small pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a large bowl.
Prepare & fry the shrimp
- Pat the shrimp dry and remove the shells from the tails.
- In a medium bowl, combine the curry paste, mayo and 1 tsp water (double for 4 portions).
- In a second medium bowl, combine the panko and coconut.
- Working a few at a time, coat the shrimp* in the curry mayo (letting any excess drip off), then in the panko-coconut mixture (pressing to adhere).
- Place in the air fryer and drizzle with oil.
- Fry, 3 to 5 min., until opaque and cooked through.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl and season with salt.
Make the slaw
- Meanwhile, to the bowl of peanuts, add the cabbage, pear, remaining lime juice, chopped cilantro, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the rice and slaw between your plates.
- Top the rice with the shrimp.
- Garnish with the remaining cilantro. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
