Grab your air fryer and whip up these Air-Fried Coconut Curried Shrimp Bites complete with homemade pickled vegetables and remoulade sauce.

Air-Fried Coconut Curried Shrimp Bites

Pat shrimp dry with paper towels. Whisk together coconut milk, curry paste, lemon juice, garam masala, and Louisiana Cajun seasoning. Add shrimp to marinade; cover and refrigerate for 1 to 2 hours.

Meanwhile, make pickled vegetables. Spiralize vegetables; set aside. In a large bowl, mix together vinegar, water, kosher salt, whole peppercorns, crushed red pepper, whole coriander, curry powder, bay leaf, dill, jalapeno, sugar, and whole garlic cloves. Stir until sugar has dissolved. Add spiralized vegetables. Cover and refrigerate 1 to 2 hours.

For Louisiana Remoulade, whisk together mayonnaise, parsley, garlic paste, Cajun seasoning, lemon juice, garam masala, red curry paste, and paprika. Cover and refrigerate until ready to serve. 

Make breading by tossing together crushed red rice crackers, instant mashed potato flakes, garlic powder, paprika, salt, and pepper. 

Preheat air fryer to 350 degrees according to manufacturer's directions. Drain shrimp from marinade and coat evenly with breading. Air-fry breaded shrimp in batches for 12 to 15 minutes or until internal temperature reaches 145 degrees and shrimp is crispy, shaking basket occasionally. 

Serve air fried shrimp with pickled vegetables and remoulade. Garnish with sliced lemons, if desired.