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I hope you had a wonderful Mother's Day weekend! I'm sharing 4 excellent and easy air fryer recipes in today's What's for Dinner video.
I've grown to love my air fryer even more over time. The key with the air fryer is this: you need some good recipes in order to regularly use it. I've been experimenting with a lot this spring and am sharing four easy, yet delicious recipes for you in today's video. This is the air fryer I use. You can also find them in abundance on Williams Sonoma.
Air Fryer Coconut Shrimp with Apricot Cider Sauce
Coconut shrimp is one of my favorite things to order at restaurants. This air fryer version is healthier than the deep fried versions and the apricot cider sauce is so easy to make.
Air Fryer Coconut Shrimp with Apricot Cider Sauce
Ingredients
- 1 lb uncooked large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1/4 cup panko bread crumbs
- 2 large egg whites
- pinch of salt and pepper
- 1/4 cup flour
- 1/3 cup apricot jam
- 1 Tbs cider vinegar
- Dash crushed red pepper flakes
Instructions
- Preheat air fryer to 375°. In a small bowl, mix together the apricot jam, cider vinegar, and red pepper flakes. Set aside.
- Set up three shallow bowls. In the first one, place the flour. In the second bowl, place the egg whites, salt and pepper. In the third bowl, mix the coconut and bread crumbs. Dip each shrimp in flour, then egg white mixture, and finally in coconut mixture.
- Place shrimp in a single layer on greased tray in air fryer basket. If your air fryer has a "shrimp" option, use that to cook the shrimp, flipping shrimp over half way through when the air fryer tells you to "shake" the basket. If not, cook the shrimp for 4 minutes, then turn over and continue cooking until coconut is lightly browned and shrimp turn pink, about 4 more minutes.
- If you make 1 lb of shrimp you will need to cook them in two batches as most air fryers only take around 1/2 lb at a time.
- Serve shrimp with dipping sauce. Enjoy!
Air Fryer Taco Pasties
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 3 Tbs taco seasoning (or one envelope)
- 2 tubes refrigerated biscuits
- 2 cups shredded cheddar cheese
- 2 scallions, chopped
Instructions
- In a large skillet, cook beef and onion over medium heat until browned, about 5-7 minutes, breaking into crumbles. Drain the fat. Add taco seasoning, and scallions and stir. Allow the mixture to cool slightly.
- Preheat air fryer to 350°. Flatten half the biscuits into 4 inch circles. Place 1/4 cup meat mixture onto each biscuit circle and then sprinkle each with 1/4 cup cheese. Flatten remaining biscuits; place over filling and pinch edges to seal tightly. Grease the basket in your air fryer. In batches, place puffs in a single layer in greased air fryer. Cook until golden brown, 12-15 minutes.
Air Fryer Apricot Glazed Salmon
Ingredients
- 4 salmon filets
- 1/2 cup apricot preserves
- 2 Tbs soy sauce
- 1 tsp garlic powder
- chopped scallions for garnish
Instructions
- Preheat your air fryer to 400 degrees.
- Mix the apricot preserves, soy sauce, and garlic powder together. Brush over the salmon.
- Grease the basket of the air fryer by spraying it with cooking spray. Place the salmon, skin side down in the air fryer. Press the "fish" setting and allow to cook accordingly. If you do not have a fish setting, you will cook the salmon for around 7 - 9 minutes at 400 degrees F.
- Heat the remaining glaze over low heat and pour on top of the cooked salmon for extra sauce, if desired. Top with chopped scallions. Enjoy!
Creamy Pasta with Air Fryer Scallops
Ingredients
- 1 lb scallops
- 1 tsp paprika
- 2 tsp lemon pepper seasoning
- 16 oz angel hair pasta
- 1/4 cup melted butter
- 1/4 cup chopped parsley
- 1/4 cup heavy cream
- juice from one lemon
- zest from one lemon
- salt and pepper to taste
Instructions
- Pat the scallops with a paper towel to remove all moisture.
- Preheat the air fryer to 400 degrees F
- Season the scallops with paprika and lemon pepper seasonings.
- Spray the basket of the air fryer with cooking spray.
- Cook scallops at 400 degrees F for 6 minutes, flipping them half way through.
- Meanwhile boil the angel hair pasta according to the package directions. Drain.
- Pour the melted butter on top of pasta. Stir. Add chopped parsley, lemon juice, heavy cream, zest from lemon, and salt and pepper to taste. Stir until all ingredients are fully combined and pasta is creamy. Top with air fried scallops. Serve with extra chopped parsley as garnish. Enjoy.
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Comment of the Week
Katie writes, "Hi Jennifer, I am so glad I found your blog and videos! You have really inspired some fabulous changes in my life - thank you!
Question: Have you ever had to deal with picky eating in your home? Your meals look delicious and my goal is to meal plan and cook better for my family. But I'm struggling with being trapped into cooking separate meals altogether for my 5 year old son while my husband and I eat the healthy meal I cooked. (We also have a baby who is only on purees.) Further, I homeschool, so this goes for all 3 meals plus the constant battle against snacking. My son's food likes have gone from 100 to 10 over the last year and I have no idea why! Any tips on handling picky eating while trying to meal prep efficiently? I exhaust myself coming up with "creative" ways for him to eat better and it consumes so much of my day!"
Hi Katie, you are not alone! I know many parents who struggle with this problem. I always offer my children exactly what we adults are having. In addition to the meal offered, I also give them a few extra sides like mandarin oranges, toast with butter, sliced apple, cheese, or cucumber with salt. If they are unsure about the meal, they will always try a few bites at least and then eat some of the sides and feel full. Of course, I can't give nutrition advice, but that is how we have handled this issue when it comes up in the past. But I find that by persisting and offering the "adult meal" they become accustomed to that kind of food. I hope that helps!
I hope you enjoyed today's Air Fryer recipe video. If you have an air fryer, please let us know what your favorite recipes are. See you soon! Love, Jennifer
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