Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Black Pepper Medium Grind Description
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USDA Certified Organic
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Fair Trade Certified
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Piper nigrum
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Non-Irradiated
Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices, too, and is commonly found in spice blends.
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Air Fryer Coconut Shrimp with Chili Dipping Sauce
We all know the fast magic of the
air fryer. It can turn just about anything into a crispy dream in no time, and this coconut shrimp is no exception. Ready in under 20 minutes, this dish makes for an impressive last-minute appetizer or an easy but welcome family dinner served with a side of rice.
Air Fryer Coconut Shrimp with Chili Dipping Sauce
- 1 lb. large wild shrimp (deveined, shell removed)
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened coconut flakes
- 1/2 cup panko breadcrumbs
- 2 eggs (beaten)
- Sea salt
- Pepper
- Sauce
- 1/2 cup sweet chili sauce
- 1 Tbsp. spicy chile crisp sauce
- 1/2 Tbsp. rice wine vinegar
- 1 Tbsp. fresh chopped cilantro
- In bowl, whisk together all sauce ingredients. Set aside.
- Using 3 bowls, fill 1 with flour, 1 with beaten eggs, 1 with coconut flakes, panko and pinch salt and pepper.
- Dredge shrimp into flour, then egg, then coconut/panko mix. Shake off excess flour and egg after each dredge. Arrange on rack of air fryer.
- Set air fryer to 390 degrees F for 3 minutes. Lightly spray shrimp with cooking oil and place rack in fryer. After 3 minutes, flip shrimp, spray with cooking oil and set temp to 400 degrees F for 2 minutes. (Note: Shrimp should be crunchy.)
- Plate shrimp, sprinkle on sea salt and dip in sauce.
Order the ingredients you’ll need to make this recipe!
