SUSUMILLER

I didn’t have the serrano pepper; subbed a tiny bit of powdered cayenne pepper in the dressing which mixed in well without much heat at all. It went great with it. I had to cook the shrimp in small batches for it be done in the time and temp mentioned. Subbed coconut flour for all purpose one, just because it seemed to match the flavors being added, and needed a good reason to use that up before the expiration date. I’m sure it’s good with AP flour and the serrano pepper too (powdered mixes in well).

Turned out pretty dang good! Once I had all my assembly line set up to dredge and coat the shrimp, it really was a no-brainer. Hubby loved the results! The honey-lime dip was good as well, though we paired it with cocktail sauce while eating. Next time I might try using sweetened coconut flakes, just to give the dish more of a sweet and spicy vibe.

I am fairly new to the air-fryer and to be honest was a bit afraid if it. I tried this recipe and didn’t deviate 1 bit! They were perfect-YUM! Thank you for the recipe! I loved the sauce although I had to use a jalapeño as that is all I had!

Followed the directions to a T, other than changing a couple ingredients (I used garlic Panco bread crumbs instead of plain and I used Franks Hot Sauce to taste as the heat in the honey-lime sauce). The shrimp cooked perfectly, 3 minutes per side, and turned out great. My wife loved them. Next time I might add a little something-something to season them up a bit more just to experiment.

Used egg whites instead real eggs. Make sure you put a good coating cooking spray. Mine stuck a bit. The dip surprised me that it was this good. When I do them next time, I will remove the tails and just pour the sauce of them.