Air-Fried Crumbed Shrimp with Sriracha Mayo

Instructions

• 1

  Combine the flour and cayenne pepper in a shallow dish. Whisk the eggs in a separate shallow dish. Place the breadcrumbs in a third dish.

• 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 the shrimp with plastic wrap and refrigerate for 1 hour. This sets the coating, helping it to stick to the shrimp during cooking. Meanwhile, continue to the next step.

• 4

  To make the sriracha mayonnaise, place the mayonnaise, sriracha and chili sauce in a bowl. Grate over half the lime zest and whisk. Cover and refrigerate until required. 

• 5

  Insert the oven rack into position 3 Down. Place the roasting pan on the rack to catch any drips during cooking. Set the oven to Air Fry, Super Convection, 430°F, for 7 minutes and press Start to preheat. Meanwhile, continue to the next step.  

• 6

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

• 7

  Once preheated, place the basket into position 1 and air fry for 7 minutes. When the oven signals turn the shrimp over and continue cooking.  

• 8

  The shrimp should be golden and crisp. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 9

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

• 10

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