1/2 cup Southern Recipe Small Batch Pineapple and Ancho Chile pork rinds, crushed
1 pack Shrimp, thawed and deveined
1/2 cup Coconut flour
2 Eggs, beaten
1 cup Shredded coconut flakes
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
Zest from 1 lime
1/4 tsp. Salt
Place the shrimp on a baking sheet or plate in a single layer. Sprinkle with 1 teaspoon of salt. Set aside.
Place the coconut flour in a shallow dish. Place the eggs in another shallow dish. Set aside.
In a larger shallow dish, combine the Southern Recipe Small Batch pork rinds, sweetened coconut, sesame seeds, and 1 teaspoon of salt.
Dredge the shrimp one at a time in the coconut flour, then in the egg, then finally into the pork rind/ coconut mixture.
Once fully coated, place in a greased air fryer on 400 °F for 5-10 minutes, or until the crust is golden brown.
Once the first batch of shrimp are cooking, start on the dip. In a medium bowl, combine all of the dip ingredients together, and stir until well combined.
Enjoy the shrimp and dip together!