he says it’s better than the restaurant version 😏 full recipe below! AIR FRYER BANG BANG SHRIMP + COCONUT RICE For the shrimp: - 1 lb peeled, deveined shrimp - 1/2 cup tapioca flour - 1/2 tsp each: smoked paprika, garlic powder, onion powder - salt & pepper to taste - 1 cup panko bread crumbs - 2 eggs For the sauce: - 1/2 cup mayo - 1-2 tsp sriracha (depending on desired spice level) -1/4 cup Thai sweet chili sauce For the coconut rice: - 1 1/2 cups sushi rice (rinsed) - 1 14 oz can light coconut milk - 3/4 cup water - 2 tsp sugar - 1/4 tsp salt For topping: - baby cucumbers - green onion - sesame seeds Rinse and pat dry shrimp. Set up three separate bowls — one with the tapioca flour, paprika, garlic powder, onion powder, salt and pepper, a second one with the panko bread crumbs, and a third one with the two eggs (whisked until combined). Dip each shrimp in the tapioca flour mixture, then the egg, and then the panko bread crumbs until each one is coated. Coat/spray bottom of the air fryer basket with olive oil or avocado oil, and then place breaded shrimp on a single layer in the basket (depending on size if the air fryer, you’ll probably have to do two batches. Cook shrimp in air fryer at 390 for 8 minutes, flipping them at the 4 minute mark. While the shrimp are cooking, prepare rice by combining all of the rice ingredients in a pot and bringing it to a boil. Reduce to a simmer, cover, and let cook for 15-20 minutes or until all liquid is absorbed. Prepare bang bang sauce by adding mayo, sriracha, and chili sauce to bowl and mixing until combined. Chop cucumbers and green onions. Once all shrimp are done, add to a large bowl with the sauce and gently mix until all shrimp are coated (I leave some sauce left over for topping). Assemble bowls with shrimp, rice, cucumbers, green onions, and sesame seeds. Enjoy! #DinnerIdeas #cookwithme #cookingasmr #easydinnerrecipes #healthydinnerideas #dinnerrecipe #healthydinner - @morganpetersonn