COCONUT SHRIMP

1 mango, pitted, peeled, diced

2 tbsp minced red pepper

2 tbsp torn mint leaves

1 tbsp lime juice

1/8 tsp salt

1 chili pepper, thinly sliced, optional

1 cup sweetened flaked coconut, chopped

2/3 cup seasoned panko breadcrumbs

1/2 tsp less-sodium Old Bay seasoning

1 cup baking mix, ie Bisquick

1 egg

1 lb peeled (tails on) deveined jumbo shrimp

In a medium bowl, combine mango, red pepper. mint, lime juice. salt and the chili pepper, if desired. Reserve.

Line a baking sheet with parchment.

In a bowl, mix coconut, breadcrumbs and Old Bay seasoning.

In a separate bowl, combine 2/3 cup of the baking mix, egg, and 1/3 cup water.

In another bowl, place the remaining 1/3 cup baking mix and add the shrimp. Toss shrimp until coated then dip in the egg mixture then the coconut.

Place the crisper plate in the basket of a 7-quart air fryer and coat with cooking spray. Place basket in the air fryer. Heat to air fry at 325 degrees. Place shrimp in a single layer in the basket, working in batches. Fry each batch until crisp, 5-6 minutes. Serve with the mango salsa.

Woman's World 2025

AIR FRYER MEDITERRANEAN MEATBALLS

2 eggs

1/2 cup Italian-style dry breadcrumbs

1/2 cup diced roasted red peppers

1/4 cup chopped fresh basil

1 small shallot, grated

2 tbsp chopped capers

2 tsp grated lemon zest

1/4 tsp pepper

1/8 tsp salt

1 lb ground pork

1 lb ground beef

Finely shredded Parmesan cheese, optional

Line a rimmed baking sheet with wax paper. 

In a large bowl, lightly beat eggs; stir in breadcrumbs, red peppers, basil, shallot, capers, lemon zest, pepper and salt until combined. Add ground beef and pork, gently stir until just combined. Using moist fingers, divide mixture into 36 portions. Gently shape into balls.

Place crisper plate in basket of a 7-quart air fryer; coat with spray. Place basket in air fryer and coat with spray. Place basket in air fryer; heat to 350-degrees. In batches, air-fry meatballs in a single layer until cooked, 10 minutes per batch, shaking halfway. Sprinkle with the Parmesan cheese, if using.

recipe and photo Woman's World 2025

AIR-FRYER STUFFED MINI PEPPERS

!/4 cup quinoa

1 large lemon

12 mini multicolored peppers 

8-oz frozen chopped spinach, thawed, squeezed dry

1 cup crumbled feta cheese

1/4 cup chopped fresh parsley

2 scallions, chopped

2 tbsp olive oil

1/4 tsp each of salt and pepper

Cook quinoa according to package directions. Drain, if needed.

Grate 1 1/2 teaspoon of zest from lemon and squeeze 1 tablespoon of juice from the lemon.

Halve peppers lengthwise and discard the seeds.

In a bowl, combine the spinach, cheese, parsley, scallions, oil, quinoa, lemon juice and zest, salt and pepper. Divide evenly among the peppers filling each.

Place the crisper plate in the basket of a 7-quart air fryer and spray with cooking spray. Place basket in air fryer and heat to 325-degrees. In batches, air fryer peppers until lightly browned and peppers are crisp tender. This should take about 10 minutes per batch.

Yield: 6 servings of 2 peppers each. Per serving: 140 calories, 9g carbs, 5g protein, 300mg sodium

recipe and photo First for women 1/24

CRISPY AIR FRIED CHICKEN

Disclaimer: This recipe requires 2 hours up to overnight of soaking in a buttermilk mixture. Plan accordingly if making this recipe.

1 cup buttermilk

2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

4 lbs chicken pieces

3 cups cornflakes cereal, crushed

1/3 cup white whole wheat flour

1 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Lemon wedges, optional for serving

Fresh parsley sprigs., optional for serving

In a large bowl, preferably with a lid, combine buttermilk, garlic powder, first salt and first pepper. Add chicken and toss until coated. Cover and chill at least 2 hours but up to overnight. Discard the marinade and place chicken back in the bowl.

In a separate bowl, mix cornflake crumbs, flour, oregano, second salt and second pepper. Working one piece at a time, coat chicken with this mixture.

Place crisper plate in basket of a 7-quart air fryer; coat with nonstick cooking spray. Place basket in air fryer; heat to 325-degrees. In 2 batches, place chicken in basket; coat with the cooking spray. Place basket in air fryer and cook until golden brown and chicken is no longer pink near the bone, 25-30 minutes per batch. Remove chicken from fryer and serve with the lemon and parsley for garnish, if desired.

Yield: 6 servings

My version of a recipe from First for women 1/24