📝 About This Recipe
Transport your taste buds to the Gulf Coast with these irresistibly crunchy, bite-sized delights that deliver all the satisfaction of a deep-fry without the heavy oil. Each shrimp is marinated in a zesty buttermilk blend and coated in a seasoned Panko crust that shatters with every bite, revealing succulent, tender seafood inside. Perfect as a crowd-pleasing appetizer or a fun family dinner, this air-fried version achieves a stunning golden-brown finish and a addictive snap that will have everyone reaching for 'just one more.'
🥗 Ingredients
The Shrimp
- 1 pound Small Shrimp (peeled, deveined, and tails removed (41-50 count))
The Marinade
- 1/2 cup Buttermilk (shakes of hot sauce optional)
- 1 Egg (large, lightly beaten)
- 1 teaspoon Hot Sauce (Louisiana-style preferred)
The Breading
- 1.5 cups Panko Breadcrumbs (plain or seasoned)
- 1/2 cup All-Purpose Flour
- 2 tablespoons Cornstarch (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 bottle Avocado Oil Spray (high smoke point for browning)
Spicy Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (finely minced)
- 1/2 teaspoon Old Bay Seasoning
👨🍳 Instructions
-
1
Pat the shrimp thoroughly dry with paper towels. Removing excess moisture is the secret to ensuring the breading sticks perfectly and doesn't get soggy.
-
2
In a medium bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined. Submerge the shrimp in this mixture and let them marinate for 10-15 minutes.
-
3
While the shrimp marinate, prepare the dredging station. In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
-
4
Place the Panko breadcrumbs in a separate shallow bowl. For a finer texture that sticks better, you can lightly crush the Panko with your hands.
-
5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot basket prevents sticking and jumps-starts the crisping process.
-
6
Working in batches, remove a few shrimp from the buttermilk, let the excess drip off, and dredge them in the flour mixture until coated.
-
7
Dip the floured shrimp back into the buttermilk very briefly, then roll them in the Panko breadcrumbs, pressing firmly so the crumbs adhere to all sides.
-
8
Place the breaded shrimp on a clean plate or wire rack. Do not stack them; give them space to set for 5 minutes before air frying.
-
9
Lightly grease the air fryer basket with avocado oil spray. Arrange the shrimp in a single layer, ensuring they are not touching so the air can circulate freely.
-
10
Generously spray the tops of the shrimp with the oil spray. This is crucial for achieving that 'fried' golden color.
-
11
Air fry at 400°F for 4 minutes. Open the basket, flip the shrimp carefully with tongs, spray any dry floury spots with more oil, and cook for another 3-4 minutes until golden brown and firm.
-
12
While the shrimp cook, whisk all the Remoulade Sauce ingredients together in a small bowl and refrigerate until ready to serve.
-
13
Remove the shrimp from the air fryer and let them rest for 1-2 minutes on a wire rack to maintain crunch. Serve immediately while hot and crisp.
💡 Chef's Tips
Don't overcrowd the basket; cook in multiple batches if necessary to ensure maximum crispiness. Always use an oil spray with a high smoke point like avocado or grapeseed oil; avoid aerosol sprays with lecithin as they can damage air fryer coatings. If you don't have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes. For the crunchiest results, look for 'extra crispy' Panko or toast the Panko in a dry pan for 2 minutes before breading. Ensure your shrimp are completely thawed and patted dry; frozen or wet shrimp will cause the breading to slide off.
🍽️ Serving Suggestions
Serve alongside a pile of crispy sweet potato fries and a cooling coleslaw. Pair with a cold, citrusy Craft Pilsner or a crisp Sauvignon Blanc to cut through the richness. Stuff the shrimp into toasted brioche rolls with shredded lettuce and the remoulade for an 'Air-Fried Po' Boy'. Offer a variety of dipping sauces like cocktail sauce, honey mustard, or fresh lemon wedges for squeezing.