Description
A classic red shrimp cocktail sauce goes well with breaded shrimp. If you want some heat, remoulade sauce is a great way to add spice to the shrimp. We also love tartar sauce with almost any fish or seafood recipe. Serve the shrimp with a selection of sauces and a bowl of lemon wedges.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon seafood seasoning
- 1/2 teaspoon dill weed
- 1/2 teaspoon pepper
- 1 large egg
- 1/2 cup 2% milk
- 1 teaspoon hot pepper sauce
- 1 cup panko bread crumbs
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- cooking spray
- optional: seafood cocktail sauce and lemon wedges
Directions
- Preheat air fryer to 375°. In a shallow bowl, mix flour, seafood seasoning, dill weed and pepper. In a separate shallow bowl, whisk egg, milk and hot pepper sauce. Place bread crumbs in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.
- In batches, arrange shrimp in a single layer in greased air fryer; spritz with cooking spray. Cook until lightly browned and shrimp turn pink, 3-4 minutes on each side. If desired, serve with cocktail sauce and lemon wedges.
