About This Recipe
These Air Fryer Coconut-Lime Shrimp Bowls are bright, crunchy, and ready in about 25 minutes. Juicy shrimp get a toasty coconut–almond crust, then land on buttery cauliflower rice with a cool, tangy avocado crema. It’s weeknight-easy, naturally low-carb, and big on tropical flavor.
Ingredients
- Large shrimp, peeled and deveined
- Unsweetened shredded coconut
- Almond flour
- Eggs
- Lime (zest and juice)
- Avocado
- Cauliflower rice
- Sour cream (or Greek yogurt)
- Fresh cilantro
- Butter or olive oil
- Avocado oil spray
- Salt, pepper, garlic powder
Instructions
- Preheat air fryer to 400°F (200°C). Pat shrimp dry and season with salt, pepper, and a pinch of garlic powder.
- Set up dredging: beat 2 eggs in one bowl. In another, mix unsweetened shredded coconut with almond flour, lime zest, salt, and pepper.
- Dip shrimp in egg, then press into the coconut–almond coating to fully cover; shake off excess.
- Lightly oil or spray the air-fryer basket. Arrange shrimp in a single layer and mist tops with avocado oil spray.
- Air fry 6–8 minutes, flipping halfway, until golden and crisp and shrimp are opaque.
- Make avocado crema: blend avocado, sour cream, lime juice, cilantro, salt, and a splash of water until smooth.
- Sauté cauliflower rice in butter or olive oil 4–5 minutes until tender; season with salt, pepper, and a little lime zest.
- Assemble bowls: cauliflower rice base, pile on shrimp, drizzle generously with avocado crema, and finish with extra cilantro and lime wedges.
Keto Focus
This bowl swaps breadcrumbs for a grain-free coconut–almond crust and uses cauliflower rice instead of grains. With a high-fat avocado crema and no added sugar, each serving stays low carb without sacrificing crunch or creaminess.
Nutrition Facts (per serving)
- Calories: 530
- Protein: 36g
- Fat: 36g
- Carbs: 17g
- Fiber: 10g
- Net Carbs: 7g
Tips & Variations
- Dairy-free crema: blend avocado with coconut milk, lime, cilantro, and salt.
- Extra crunch: swap almond flour for crushed pork rinds (zero net carbs).
- No air fryer? Bake at 425°F (220°C) for 10–12 minutes, flipping once.
- Add heat: sprinkle cayenne into the coating or swirl chili crisp into the crema.
- Meal prep: store shrimp and rice separately; add crema just before serving.
- Serve with: quick cucumber slaw or a simple arugula salad with lime vinaigrette.