• 1 lb Cooked and peeled shrimp, tail on. Approx 16-20 size, thawed
  • 1/2 Cup corn flour
  • 1 Teaspoon salt
  • 1 Teaspoon fresh ground black pepper
  • 1 1/2 Cup unsweetened shredded coconut
  • 2 Eggs, beaten
  • Nando's Coconut Lemon PERi-PERi sauce, for dipping

Cooking Instructions

1 Use 3 Ziplock bags to make the breading process easier: Place corn flour, salt and pepper in the first bag, eggs in the second bag and coconut in the third.
2 Add the shrimp, a couple at a time to the corn flour, then the egg and finally the coconut, shaking the bags gently to coat.
3 Cook in the air fryer in batches at 150℃, for 5 minutes on each side until the coconut is golden-brown.
4 Serve immediately with Coconut Lemon PERi-PERi sauce for dipping. Get stuck in!

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