Pork Rind Coconut Shrimp

Ingredients

• 1/2 cup Southern Recipe Small Batch Pineapple & Ancho Chile pork rinds, crushed

• 1 pack Shrimp, thawed, deveined

• 1/2 cup Coconut flour

• 2 Eggs, beaten

• 1 cup Coconut flakes, shredded

• 1/3 cup Sesame seeds

• 2 tsp. Salt, divided

For the Dip:

• 3/4 cup Greek yogurt

• 1/4 cup Mayonnaise

• 2 Tbsp. Chile sauce

• 1 Lime, juiced, zested

• 1/4 tsp. Salt

Directions

1. Arrange shrimp in a single layer on a baking sheet. Sprinkle with 1 tsp. salt. Set aside.

2. Place coconut flour in a shallow dish. Place eggs in a separate dish.

3. In a larger shallow dish, combine pork rinds, coconut flakes, sesame seeds, and remaining 1 tsp. salt.

4. Dredge shrimp one at a time in coconut flour, then egg, then pork rind mixture until fully coated.

5. Place coated shrimp in a greased air fryer. Cook at 400°F for 5-10 minutes, until golden brown.

6. While shrimp cook, make dip: In a bowl, combine yogurt, mayonnaise, chile sauce, lime juice, lime zest, and 1/4 tsp. salt. Stir until smooth.

7. Serve shrimp hot with dip.