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Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa
Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa
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Prep Time:
30 minutes
Cook Time:
7 minutes
Total Time:
37 minutes
Air fryer shrimp served with mango-pineapple salsa or preferred dip.
Ingredients:
  • 1 cup diced pineapple
  • 1 cup diced mango
  • 0.33333334326744 cup diced red bell pepper
  • 2 tablespoons fresh lime juice
  • 1 small jalapeno pepper, seeded and minced
  • 2 tablespoons minced red onion
  • 0.25 cup minced fresh cilantro
  • sea salt to taste
  • 1 cup ice, or as needed
  • 1 pound raw shrimp
  • 1 large egg
  • 0.125 teaspoon cayenne pepper, or to taste
  • 2 cups panko bread crumbs
  • parchment paper
  • avocado oil spray
  • lime slices for garnish (optional)
Instructions:
  • Mix together the pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl until well combined. Chill in the refrigerator until needed.
  • Place a bowl of ice on the counter.
  • Prepare the shrimp by twisting off the heads, cutting along the back shell, and peeling it off along with the legs. Remove the vein and butterfly each shrimp by cutting deeper lengthwise towards the tail, keeping it intact. Place the cleaned and butterflied shrimp on ice.
  • In a medium bowl, delicately mix the egg yolk and white, then season with cayenne pepper and sea salt. Spread panko crumbs on one plate and line another plate with parchment paper.
  • Take each shrimp out of the ice bowl and dip into the egg mixture, followed by the panko crumbs. Press gently to coat the top side, then arrange on a parchment-lined plate. Continue until all shrimp are coated. Finish by spraying with avocado oil.
  • Lay the shrimp in a single layer in the air fryer, ensuring they are not touching each other, with the sprayed side facing down. Lightly coat the top of the shrimp with avocado oil spray.
  • Air fry the shrimp at 390 degrees F (195 degrees C) for 4 minutes, then flip and cook for another 3 minutes until perfectly crispy.
  • Refrigerate the raw shrimp while the first batch is cooking; serve with pineapple and mango salsa and extra lime slices, if desired.

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