Last week was best of airfryer chicken, and this week has been best of airfryer shrimp. I started off strong with one of my favorite recipes, Airfryer Shrimp Tacos in Lettuce Wraps because it's just so good. Today, I tried this recipe, from fitslowcookerqueen on IG. Apparently this is a food truck staple in Hawaii, and I decided to give it a go in this airfryer version. Easy peasy, and delicious! I cooked the garlic too long but it was still amazing, and I also took the shells off before coating- all the recipes had them on before coating which makes no sense to me because you take them off when you eat them. So I left the coating where it belongs- on the shrimp itself! This recipe was whole30 but you can sub in any flour you like.
Ingredients:
1 lb shrimp, cleaned and deveined with tails on
4 tbsp ghee or butter
4 cloves garlic, minced
2 tbsp arrowroot flour
1.5 tsp paprika
1 tsp salt
1/2 tsp black pepper
parsley, finely chopped for garnish
spray avocado oil
Directions:
1. Dry the shrimp as much as possible and coat with arrowroot, paprika, salt and pepper. Place evenly spaced out in a single layer in the airfryer. Spray the tops with the oil lightly. Cook at 350 for 8 minutes, flipping halfway to coat again with avocado oil.
2. While the shrimp cooks in the last few minutes, melt the ghee in a small pan over medium heat then add garlic and cook 2-3 minutes until light brown.
3. Toss the shrimp in the pan with the garlic butter, top with parsley and serve.
