First off, let's start with ingredients;
INGREDIENTS:
2 Tbsp Cornstarch
1/2 Tsp Salt
1 bag Shrimp - raw peeled and deveined
1/4 cup low fat mayo (Hellman’s)
2 tbsp mai ploy sweet chili sauce
1 tsp sriracha
Chives & everything but the bagel seasoning
So, to begin you're going to want to devein each shrimp. I don't care if your package says they're all peeled and deveined, go through each of them and cut a shallow slit down the back with a paring knife. Lift out the black vein and wipe it on a paper towel. Repeat with all of the shrimp and pat them dry.
In a medium bag mix the cornstarch and salt and toss the shrimp in the sealed bag to coat. Once covered, spray the bottom of your air fryer with cooking spray. Layer shrimp in the bottom like so.
I didn't want the shrimp to be touching to maximize crispiness so I cooked the shrimp in two batches. I got about 25 shrimp total after the two batches were complete. Once your first batch is layered, spray shrimp with your cooking spray until coated.
Cook shrimp at 330 degrees for 5 minutes, then flip. Spray again with cooking spray and continue to cook for an additional five minutes. If you are using larger shrimp, adjust time accordingly and cook until shrimp is no longer translucent (may have to peel off a bit of the breading and take a peak).
This is what your shrimp should look like after ten minutes in the air fryer.
While your shrimp is cooking, prep your sauce.
For the sauce, combine mayo, sweet chili sauce, and sriracha. Coat the shrimp with the sauce and serve with choice of side. I just served it with microwaveable sticky white rice. Garnish with chives and EBTB seasoning and enjoy!
