Air Fryer Panko Shrimp
Air Fryer Panko Shrimp are a classic seafood appetizer with a golden, crunchy coating. You don't need a deep fryer, and they're ready in about 25 minutes.
Ingredients
For the Shrimp
- 12 oz large raw shrimp 330 g; peeled and deveined, thawed if frozen
- 3 tbsp all-purpose flour 25 g
- ¾ tsp paprika
- ¾ tsp garlic powder or garlic granules
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 1 large egg
- 1¼ cups panko breadcrumbs 65 g
- 1 tbsp olive oil 15 ml
- ½ lime cut into wedges, to serve
For the Sweet Chili Mayo
- 3 tbsp mayonnaise 45 ml
- 1½ tbsp sweet chili sauce 22 ml
- 1½ tsp lime or lemon juice 7 ml
Instructions
Coat the Shrimp
- Pat the shrimp dry with paper towels.
- Mix the flour, paprika, garlic powder, salt and pepper in a shallow bowl. Beat the egg in a second bowl.
- Put the panko in a third bowl with the olive oil. Rub the oil into the crumbs with your fingertips until they're evenly coated.
- Roll each shrimp in the seasoned flour and shake off the extra. Dip it in the egg, then press it into the panko on both sides. Lay the coated shrimp on a plate as you go.
Air Fry and Serve
- Stir the mayonnaise, sweet chili sauce and lime juice together in a small bowl to make the dip.
- Preheat the air fryer to 400° F (205° C) for 3 minutes.
- Arrange the shrimp in the basket in a single layer, with a little space between them. Work in two batches if they don't all fit.
- Air fry for 4 minutes, then turn them over with tongs. Cook for 2 to 3 minutes more, until the crumbs are golden. The shrimp should be pink and opaque inside.
- Serve the air fryer panko shrimp hot with the sweet chili mayo and lime wedges.
Notes
- Thawing: Thaw frozen shrimp fully in the fridge or under cold running water. Pat them dry so the coating sticks.
- Coating: Shake off any loose flour and let the extra egg drip off. Press the panko on firmly. If you have time, chill the coated shrimp for 10 minutes so the crumbs stick better.
- Oil: Rub the olive oil into the panko until all the crumbs are coated. You don't need cooking spray.
- Egg: One large egg is usually enough. If it looks like it'll run out before you finish, add a little milk.
- Batches: Cook the shrimp in a single layer with a little space between them. Use two batches if your basket is small. The second one may be ready a minute sooner.
- Size: The times are for large shrimp. Cook medium ones for 5 to 6 minutes in total, or jumbo ones for 7 to 8 minutes.
- Doneness: They're ready when the crumbs are golden and the shrimp are pink and opaque in the middle. A thermometer should read 145° F (63° C).
- Make ahead: Coat the shrimp up to 3 hours ahead and keep them covered in the fridge. If they were fresh and never frozen, you can freeze them once coated. Air fry from frozen at 400° F (205° C) for 8 to 10 minutes.
- Storage: Keep leftovers in the fridge for up to 2 days. Reheat at 350° F (175° C) for 2 to 3 minutes. Don't freeze the cooked shrimp.
- Swaps: Use gluten free flour and panko if you need to. Cajun seasoning or Old Bay can replace the paprika and salt. For a lighter dip, swap some of the mayo for Greek yogurt.