Air Fryer Shrimp Recipe
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.
Equipment
- 1 Air Fryer 3.5 quart or larger
- 3 Shallow Bowls For breading station
- 1 Whisk
- 1 Large Plate or Rimmed Baking Sheet For holding breaded shrimp
- 1 Small Bowl For remoulade sauce
Ingredients
Main
- 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
Instructions
- 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.
Notes
For truly crispy air-fried shrimp, ensure they are thoroughly patted dry before seasoning and breading. Any excess moisture will prevent the panko from adhering properly and crisping up. When coating, create an efficient breading station with flour, egg, and panko bowls. Do not overcrowd the air fryer basket; cook in batches to allow for even air circulation, which is vital for achieving a golden, crispy exterior. A light, even spray of nonstick cooking spray is sufficient; too much can make them greasy. Keep an eye on the cooking time, as shrimp cook very quickly – about 5 minutes per side. Overcooked shrimp become rubbery. For the remoulade, adjust the amount of pickled jalapeños and hot sauce to your preferred spice level, and consider adding a squeeze of fresh lemon juice for brightness.