Air-Fried Shrimp with Cocktail Sauce
1 lb raw shrimp (30-40 count), tails left on
1 t garlic powder
½ t black pepper
1 t sea salt
2 c panko bread crumbs
2 eggs, lightly beaten
1 c all-purpose flour
Lemon slices, for serving
1 c ketchup
2 T horseradish
1 T lemon juice
½ t Worcestershire sauce
¼ t sea salt
⅛ t fresh ground black pepper
For Cocktail Sauce
In a small bowl, mix together ketchup, horseradish, lemon juice, Worcestershire sauce, sea salt, and fresh ground black pepper. Refrigerate until ready to use.
Peel and devein raw shrimp; leave tails attached. Rinse well and pat dry. Put in a large bowl and season with sea salt, fresh ground black pepper, and garlic powder. Toss to season shrimp; set aside.
Use 3 shallow dishes: in dish #1 put the flour; dish #2 put eggs, lightly beaten; and dish #3 panko bread crumbs.
Flour the shrimp first, follow by dipping in egg and then bread with panko. Repeat until all shrimp are breaded.
Preheat Duet at 400°F for 5 minutes.
Once preheated, arrange shrimp in one single layer into Air Fry Basket and spray cooking spray on top, cooking shrimp in batches, if necessary. Place on Air Fryer Lid. Press “AIR FRY”. Set Duet at 350°F and cook for 5-7 min. or until golden brown.
Serve with cocktail sauce and lemon slices.