Crispy Shrimp & Cauliflower Harmony

Crispy Shrimp & Cauliflower Harmony

COSORI Original

  • 15 mins

    Prep Time

  • 18 mins

    Cook Time

  • 4

    Servings
Savor the taste of our Crispy Shrimp and Cauliflower Harmony, a delightful fusion of seafood and vegetables. The succulent shrimp offers a great source of lean protein, while the lemon-infused cauliflower is low in calories yet high in fiber. The cauliflower adds a light, refreshing balance to the crispy shrimp—a testament to the possibilities of guilt-free gourmet cooking and the harmony of flavor and nutrition. 

Directions

  1. Step 1

    Place the crisper plate into the COSORI Air Fryer basket.

  2. Step 2

    Select the Preheat function, adjust temperature to 365°F, then tap Start/Pause.

  3. Step 3

    Combine the cauliflower, 1 tablespoon olive oil, and salt in a bowl.

  4. Step 4

    Place the cauliflower onto the preheated crisper plate.

  5. Step 5

    Select the Air Fry function, adjust temperature to 365°F and time to 12 minutes, then tap Start/Pause.

  6. Step 6

    Remove the cauliflower when golden and crisp-tender and transfer to a serving bowl. Stir together the remaining olive oil, herbs, lemon zest, lemon juice, and red pepper flakes in a small bowl and toss with the cauliflower. Cover with foil to keep warm.

  7. Step 7

    Combine the breadcrumbs, Parmesan cheese, parsley, paprika, lemon zest, salt, and pepper in a shallow dish. Whisk together the flour, water, and egg in a separate dish.

  8. Step 8

    Dredge the shrimp in the flour mixture, then in the breadcrumb mixture, coating both sides. Spray both sides with oil spray.

  9. Step 9

    Place the shrimp onto the crisper plate.

  10. Step 10

    Select the Air Fry function, adjust temperature to 425°F and time to 6 minutes, then tap Start/Pause.

  11. Step 11

    Flip the shrimp over halfway through cooking.

  12. Step 12

    Remove the shrimp when done, golden, and crispy. Serve with cauliflower on the side.

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 3 tablespoons olive oil, divided (for the cauliflower)
  • ½ teaspoon kosher salt (for the cauliflower)
  • ¼ cup fresh parsley, finely chopped (for the cauliflower)
  • 1 tablespoon fresh rosemary, finely chopped (for the cauliflower)
  • 1 tablespoon fresh thyme, finely chopped (for the cauliflower)
  • 1 teaspoon lemon zest (for the cauliflower)
  • 2 tablespoons lemon juice (for the cauliflower)
  • ¼ teaspoon red pepper flakes (for the cauliflower)
  • 1 cup Italian breadcrumbs (for the shrimp)
  • ¼ cup Parmesan cheese, grated (for the shrimp)
  • 1 tablespoon fresh parsley, finely chopped (for the shrimp)
  • ½ teaspoon paprika (for the shrimp)
  • ½ lemon, zested (for the shrimp)
  • ½ teaspoon kosher salt (for the shrimp)
  • ¼ teaspoon black pepper (for the shrimp)
  • ½ cup all-purpose flour (for the shrimp)
  • ⅓ cup water (for the shrimp)
  • 1 egg, beaten (for the shrimp)
  • 1 pound large shrimp, peeled and deveined (for the shrimp)
  • Olive oil spray (for the shrimp)

Equipment Used

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