Preparation: 30 minutes | Cooking time: 6 minutes | Servings: 2 servings
Ingredients:
Shrimp
325 g shrimp size 13-15, raw (or shrimp of your choice)
2 tbsp. tablespoon (30 ml) cornstarch
2 eggs (or ⅓ cup (85 ml) egg whites)
Panko plate
½ cup (125 ml) panko breadcrumbs
2 tbsp. tbsp (30 ml) paprika
1 C. tbsp (15 ml) dried parsley
2 tbsp. teaspoon (10 ml) garlic powder
2 tbsp. teaspoon (10 ml) salt
1 C. teaspoon (5 ml) cayenne pepper
1 C. teaspoon (5 ml) black pepper
Salad
1 carrot, julienned
⅛ red cabbage, finely chopped
¼ iceberg lettuce, finely chopped
1 lime (juice only)
1 C. tablespoon (15 ml) roasted camelina oil Signé Caméline
Sauce
¼ cup (60 ml) plain Greek yogurt
2 tbsp. tbsp (30 ml) light mayo
2 tbsp. tbsp (30 ml) of La Bangkok des Fit Sauces (or Thai sweet chili sauce of your choice)
Sriracha, to taste
Toppings
2 green onions, chopped
1 C. tablespoon (15 ml) roasted camelina seeds Signé Caméline
Preparation:
1. On a plate, put all the ingredients for the panko plate. Mix well.
2. In another plate, put the shrimp and cornstarch. Mix well.
3. In a bowl, put the eggs and beat them.
4. Dip the shrimp, one by one, into the bowl of beaten eggs. Then dip into the panko plate to coat well. Repeat the operation with all the shrimp.
5. Cook the shrimp in the airfryer at 400 for 6-7 minutes.
6. In a bowl, put all the salad ingredients. Season with S&P and mix well.
7. In a glass, put all the sauce ingredients. Mix well.
8. Serve the shrimp with basmati rice, salad, sauce and garnishes.
Tips:
For an extra spicy kick, I served it all with jalapeno slices!
The recipe on video !
Recipe credit: Le Fit Cook
