These air-fryer shrimp are perfectly crispy and easy to make without the hassle of heating up a large pot of oil. Serve with our spicy remoulade, or substitute any of your favorite condiments for dipping.
Ingredients
1 pound large shrimp (16/20 count), peeled and deveined, tails on
kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
nonstick cooking spray, for the shrimp
1/2 cup mayonnaise
2 tablespoons chopped pickled jalapenos
2 tablespoons whole grain mustard
1 tablespoon ketchup
1 tablespoon hot sauce
1 scallion, thinly sliced
Directions
For the fried shrimp: Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper.
Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
Preheat a 3.5 quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with cooking spray. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.
