My family LOVES fried shrimp. So do I, but I don't like the idea of frying anything. Especially in my house. Cooking in the air fryer tastes just as good as the deep fried version (I think even better). These panko breaded shrimp give them a Japanese flair and a great crunch. Serve alongside a spicy remoulade sauce and you'll have a winning combo!
Fried Shrimp:
Nonstick cooking spray
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
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
For the fried shrimp: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of black 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 the air fryer to 385 degrees. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapeños, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.
