Edward & Sons Organic Panko Japanese Style Breadcrumbs -- 10.5 oz

Edward & Sons Organic Panko Japanese Style Breadcrumbs Description

For Tempura, Croquettes...and More
USDA Organic
Vegan
Kosher

Directions

Free Of

Animal ingredients

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts

Serving Size: 1/3 cup (30 g)

Servings per Container: About 10

	Amount Per Serving	% Daily Value

Calories	110

Total Fat	0.5 g	1%

Saturated Fat	0 g

Trans Fat	0 g

Cholesterol	0 mg	0%

Sodium	125 mg	5%

Total Carbohydrate	23 g	8%

Dietary Fiber	1 g	4%

Total Sugars	1 g

Includes 0g of Added Sugars		0%

Protein	4 g

Vitamin D	0 mcg	0%

Calcium	0 mg	0%

Iron	0 mg	0%

Potassium	63 mg	1%

Other Ingredients: Organic wheat flour, yeast, salt, organic expeller-pressed palm oil*. *Certified sustainable palm oil to protect forests and wildlife.

Warnings

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.

View printable version Print Page

Air Fryer Coconut Shrimp with Chili Dipping Sauce

We all know the fast magic of the air fryer. It can turn just about anything into a crispy dream in no time, and this coconut shrimp is no exception. Ready in under 20 minutes, this dish makes for an impressive last-minute appetizer or an easy but welcome family dinner served with a side of rice.

Air Fryer Coconut Shrimp with Dipping Sauce

Air Fryer Coconut Shrimp with Chili Dipping Sauce

1 lb. large wild shrimp (deveined, shell removed)
3/4 cup all-purpose flour
1/2 cup unsweetened coconut flakes
1/2 cup panko breadcrumbs
2 eggs (beaten)
Sea salt
Pepper
Sauce
1/2 cup sweet chili sauce
1 Tbsp. spicy chile crisp sauce
1/2 Tbsp. rice wine vinegar
1 Tbsp. fresh chopped cilantro

In bowl, whisk together all sauce ingredients. Set aside.
Using 3 bowls, fill 1 with flour, 1 with beaten eggs, 1 with coconut flakes, panko and pinch salt and pepper.
Dredge shrimp into flour, then egg, then coconut/panko mix. Shake off excess flour and egg after each dredge. Arrange on rack of air fryer.
Set air fryer to 390 degrees F for 3 minutes. Lightly spray shrimp with cooking oil and place rack in fryer. After 3 minutes, flip shrimp, spray with cooking oil and set temp to 400 degrees F for 2 minutes. (Note: Shrimp should be crunchy.)
Plate shrimp, sprinkle on sea salt and dip in sauce.

Order the ingredients you’ll need to make this recipe!