Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- 1 lb large shrimp (425 g), (18/20-count), peeled, deveined, tails on or off
- 1 teaspoon kosher salt, divided
- McCormick® Pure Ground Black Pepper, to taste
- ½ cup all-purpose flour (65 g)
- 1 ½ teaspoons McCormick® Garlic Powder
- 2 large eggs
- ½ cup Frank’s Red Hot Buffalo Wing Sauce (120 mL), plus 1 teaspoon, divided
- 1 cup panko bread crumbs (115 g)
- nonstick cooking spray, for greasing
- 1 tablespoon salted butter, melted
Nutrition Info
- Calories 374
- Fat 11g
- Carbs 33g
- Fiber 47g
- Sugar 2g
- Protein 31g
Estimated values based on one serving size.
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Preparation
- Pat the shrimp dry with paper towels, then season with ¼ teaspoon of salt and McCormick® Pure Ground Black Pepper to taste.
- In a medium bowl, whisk together the flour, McCormick® Garlic Powder, and the remaining ¾ teaspoon salt until well combined.
- In a separate medium bowl, beat the eggs with 1 teaspoon of Frank’s RedHot® Buffalo Wing Sauce.
- Add the panko bread crumbs to a third medium bowl.
- Working one at a time, coat the shrimp in the seasoned flour, shaking off any excess. Dip in the eggs, then dredge in the panko to cover completely. Transfer to a plate while you repeat with the remaining shrimp.
- Preheat the air fryer to 375°F (190°C). Grease the basket with nonstick spray.
- Working in batches to avoid overcrowding, add the shrimp to the air fryer basket in a single layer and lightly spray the tops with nonstick spray. Cook for 10 minutes, flipping the shrimp halfway, until they are golden brown crisp on each side. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while you repeat with the remaining shrimp.
- Lightly brush the shrimp with the melted butter, then drizzle with the remaining Frank’s RedHot® Buffalo Sauce (or serve the sauce alongside). Serve immediately.
- Enjoy!
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