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The KILIG Kitchen · Indian Snacks & Street Food

Triple Coconut Shrimp with Cucumber-Yogurt Dip

DFNF
Triple Coconut Shrimp with Cucumber-Yogurt Dip
Appliance
Air Fryer
Dietary
DF, NF
From
Nexa Edge

Ingredients

  • Shrimp - 250 g, peeled & de-veined
  • Coconut milk - ½ cup (120 ml)
  • Lime zest - ½ tsp (2 g)
  • Panko breadcrumbs - ½ cup (50 g)
  • Unsweetened shredded coconut - ½ cup (50 g)
  • Salt - 1 tsp (5 g)
  • Black pepper - ½ tsp (2 g)
  • Oil spray - as needed
  • Coconut yogurt - ½ cup (120 g)
  • Cucumber - ½ small, grated
  • Green chili - ½, minced

Method

  1. Marinate shrimp in coconut milk, lime zest, and salt for 10 min.
  2. Mix breadcrumbs, coconut, pepper.
  3. Coat shrimp in mixture; spray with oil.
  4. Air Fry at 200°C for 8 min, until golden.
  5. Mix yogurt, cucumber, chili for dip.

Chef's Notes

A crisp tropical appetiser that tastes deep-fried but isn't.

Serving Suggestions

Serve on banana leaves or mini skewers.

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