Air-Fried Crumbed Shrimp with Sriracha Mayo

Instructions

• 1

  Combine the flour and cayenne pepper. Whisk the eggs in a separate bowl. Place the breadcrumbs in another bowl.

• 2

  Place a quarter of the shrimp in the flour and toss to coat, shaking off the excess. Dip into the eggs and toss in the breadcrumbs. Repeat with the remaining shrimp. Place in a single layer in a dish.

• 3

  Cover and refrigerate for 1 hour. This sets the coating, helping it to stick to the shrimp during cooking. Meanwhile, make the sriracha mayonnaise.

• 4

  Place the mayonnaise, sriracha and chili sauce in a bowl. Using a microplane, grate over half the lime zest and whisk. Cover and refrigerate until required.

• 5

  Set the oven to Air Fry, Super Convection, 220°C, for 7 minutes and press Start to preheat. Meanwhile, continue to the next step.  

• 6

  Arrange the shrimp in a single layer, evenly spaced apart, in the air fry basket. Spray both sides with cooking spray.

• 7

  Once preheated, place the basket in rack position 3 and cook for 7 minutes.

• 8

  The shrimp should be golden and crisp. If not, give them a few more minutes. 

• 9

  Transfer the shrimp to a large bowl. Add 3 tablespoons of the sriracha mayonnaise and the green onions.

• 10

  Grate the remaining lime zest over the shrimp and serve with the remaining sriracha mayonnaise.