After grilling in the air grill, your breaded shrimp will be as delicious and crispy as the shrimp from the deep fryer, only without the extra oil, fat, and calories. Use large peeled shrimp with tails in the preparation. Each one is dipped in spice flour, then in an egg and covered with coarse, airy panko breadcrumbs. After frying, the shrimp are very crispy on the outside and tender and juicy on the inside. Serve with spicy remoulade or any sauce of your choice. The perfect appetizer for house parties or a night out watching a movie.
450 gr big shrimps (16/20 pcs.), cleaned of shells and intestines
0.5 tbsp extra virgin flour
2 large eggs
1 tbsp. Panko breadcrumbs
Special equipment: 3.5 lt. aero grill.
0.5 tbsp mayonnaise
2 tbsp. chopped jalapeno peppers
2 tbsp. grainy mustard
1 tbsp. ketchup
1 tbsp. hot sauce
1 green onion, thinly sliced
Spray the basket of a 3.5-liter air grill with cooking spray and set aside. Blot the shrimp dry with paper towels, then sprinkle with a pinch of salt and freshly ground black pepper.
In a shallow bowl or baking dish, mix the flour with 3/4 tsp. salt and a little freshly ground black pepper. In another shallow bowl, whisk the eggs with a pinch of salt. Sprinkle the panko breadcrumbs into a third shallow bowl.
Dip the shrimp in the spice flour, shaking off any excess, then dip in the beaten eggs, and roll in the breadcrumbs to coat evenly. Transfer to a large plate or baking pan with sides and repeat the same with the remaining shrimp.
Preheat the air grill to 195°C. Working in batches, place some of the shrimp in a single layer in the airfryer basket, then spray lightly with cooking spray. Roast until shrimp are golden and cooked through, turning over in the middle of roasting, about 10 minutes.
Meanwhile, mix mayonnaise, pickled jalapeños, mustard, ketchup, hot sauce and green onions in a small bowl until smooth. Serve with fried shrimp for dipping.
You may have to fry the shrimp in 2-3 batches, depending on the size of the air grill basket.