Pistachio-Crusted Shrimp with Asian Dipping Sauce

Name: Pistachio-Crusted Shrimp with Asian Dipping Sauce
Yield: Makes 4 Kebabs
Ingredients: 2–3 tablespoons seasoned rice vinegar or ponzu sauce; 1 clove garlic, minced (optional); 1 teaspoon coconut sugar; Pinch of crushed red pepper flakes; Sliced spring onion or scallion greens (optional); Sliced spring onion or scallion greens (optional); 2–3 tablespoons seasoned rice vinegar or ponzu sauce; 1 or 2 large egg whites, whisked; 16 medium-to-large wild-caught shrimp, peeled and deveined, tails removed; ¾ cup roasted shelled pistachios

Preparation info

Makes
4
Kebabs

Difficulty
Easy

Appears in

Healthy 5 Ingredient Air Fryer Cookbook

By Bonnie Matthews and Dawn Hall

Published 2019

About

This is a perfect meal starter for special guests, and the recipe easily doubles. The combination of sweet, spicy, and salty is heavenly! Look for wild-caught shrimp that are already deveined and ready to go. If they’re frozen, just thaw them in cool running water and pat dry before making the recipe.

Ingredients

For the shrimp

¾ cup roasted shelled pistachios
16 medium-to-large wild-caught shrimp, peeled and deveined, tails removed
1 or 2

Method

For the shrimp

In a food processor or blender, pulse the pistachios until they become breadcrumb consistency, but not too fine. Transfer to a plate.

With one hand, dip each shrimp fully into the egg whites, allowing excess to drip off. Hold it over the pistachios and use your other hand to sprinkle the pistachios all over it, instead of dipping it i