1/2 cup JUSTIN’S® Coconut Almond Butter
1 tablespoon lime juice
1 tablespoon fresh ginger juice
1/3 cup coconut milk
1.5 tablespoons sriracha
24 large raw shrimp (1 pound), peeled and deveined
1/2 cup shredded sweetened coconut
1/2 cup panko, or gluten-free panko
½ teaspoon salt
2 tablespoons all-purpose or gluten-free flour
1 large egg, beaten
Avocado oil spray
To make the dipping sauce, combine all ingredients in a small bowl and whisk until well combined.
Preheat air fryer to 375°F. Spray a non-stick baking sheet with avocado oil spray.
Combine coconut, panko and salt in a bowl. Place the flour in a small dish. Place egg in another bowl.
Dip the shrimp in the flour, then into the egg, then in the coconut mixture. Place shrimp on the baking sheet and spray both sides with avocado oil spray.
Spray the air fryer basket with avocado oil spray, and cook the shrimp, in 2 batches, 4 minutes on one side, and 2 minutes on the other. Repeat with the remaining shrimp.
Serve immediately with prepared dipping sauce.
