Description
Crispy golden jumbo shrimp with a homemade creamy-sweet-spicy sauce, using air fryer convenience for restaurant-quality results. Thai chili and Sriracha balance heat and tanginess, while a cornstarch-egg coating ensures a light crunch.
Ingredients
1 pound jumbo shrimp, peeled and deveined
½ cup cornstarch
Salt and pepper, to taste
1 large egg
Spray olive oil
1 cup mayonnaise
3 tablespoons sweet Thai chili sauce
1½ tablespoons Sriracha
1 tablespoon honey
1 teaspoon lemon juice
Instructions
Toss shrimp with salt and pepper
Beat egg in a shallow bowl. Pour cornstarch into another bowl
Dip shrimp in egg, then coat thoroughly in cornstarch
Lightly spray both sides of shrimp with olive oil
Place on air fryer tray in a single layer
Air fry at 400°F (205°C) for 8 minutes, flip, and cook 6-8 minutes more until golden
Meanwhile, mix mayo, sweet Thai chili, Sriracha, honey, and lemon juice in a bowl
Serve shrimp with sauce on the side or as a drizzle
Notes
Adjust Sriracha intensity for mild heat. Serve on toothpicks with extra sauce. Sub coconut milk or Greek yogurt for a lighter mayo alternative. Store leftovers in an airtight container for 2-3 days. Avoid overcrowding the air fryer to ensure even browning.
Nutrition
- Serving Size: 4-6 shrimp
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 0.3g
- Protein: 14g
- Cholesterol: 220mg