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I stumbled onto this lighter way to get crispy shrimp during my search for something less greasy. Seriously, the air fryer is magic. You get all that crunch people crave, but don’t have to drown them in oil. After a bunch of tries (and taste tests), we always make these when we want that fried shrimp vibe but want to keep it light.
The first time I whipped these up, my family thought for sure I'd deep fried them. Now I can't get away with making anything else when they're hungry for shrimp instead of ordering takeout.
Irresistible Shrimp Ingredients
- Oil spray: Keeps things crisp
- Sriracha: Make it as spicy as you like
- Panko crumbs: Crunchy magic
- Good mayo: The creamy base for the sauce
- All-purpose flour: Just your basic all-purpose
- Paper towels: Helps soak off water
- Fresh eggs: Get things to stick
- Old Bay: Trust me, it's the trick
- Fresh shrimp: Peeled and veins out
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Want me to show you how to whip these up crunchy and golden?
Awesome Shrimp Steps
- Sauce Time:
- While things are cooking, stir up the sriracha mayo. Start mild on the sriracha, then taste and heat it up if you want. You want zing, not a five-alarm fire.
- Basket Move:
- Spray your fryer basket and set the shrimp inside, spaced apart for best results. Another light spray on top works for extra crunch and color.
- Breading Moves:
- Set up an assembly line. Go from flour with seasoning, dunk in beaten eggs, then into a panko-Old Bay mix. Here’s a hack: one hand for dry, one hand for wet – keeps you from coating your hands. Make sure the panko gets squished on tight.
- Shrimp Prep:
- Dry your shrimp with paper towels – don’t skip this! It’s key for crispiness and actually getting the breading to hold on.
The first time I tossed too many in at once, ended up with soggy shrimp. Now I know if I want that golden crunch, gotta be patient.
No-Fuss Serving
I think these are best eaten right after cooking so you get all that hot, crispy goodness. Dunk 'em in the spicy mayo and toss lemon wedges on the side if you can. For parties, I make a pile on a big plate and extra bowls of sauce so people can snack and dip with no mess.
Try Something New
Honestly, I’ve gone wild with these shrimp. Tossed some coconut in with the panko for a beachy taste. A little garlic powder makes the coating pop. Hotheads? Mix some cayenne in the flour. And that dip? Swap in wasabi for spice or try honey mustard for something sweeter. It’s easy to change things up.
Crispy All The Way
Fresh is best, but if you’re cooking several rounds, here’s a trick: stash the earlier batches on a wire rack in a super low oven. Keeps them crunchy up to a half hour. Leave them longer, and you’re better off starting over again.
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Here’s what makes these stand out: you get all the fun of restaurant shrimp, but don’t have to soak your kitchen in oil. Ideal for when you want a treat that’s actually simple and a lot lighter. Sometimes, your favorites are the ones that save you time and really hit the spot.
Recipe FAQs
- → What’s better about air frying than deep frying?
- You’ll use way less oil, so it’s a healthier option but still super crispy.
- → Can this be made without gluten?
- Totally! Swap in gluten-free flour and breadcrumbs.
- → How do I keep the coating from falling off?
- Make sure the shrimp are dry, and press the coating on firmly.
- → Is it okay to prep the dipping sauce early?
- Yep, get it ready up to 2 days ahead and stash it in the fridge.
- → How can I tell if the shrimp are done cooking?
- Look for a golden crust and shrimp that turn fully opaque.