Ingredients
Method
- Place shrimp in a platter and sprinkle 1 tablespoon of cornstarch over it. Gently mix so both sides are well coated.
- In a separate bowl, add panko breadcrumbs, paprika, garlic powder, salt, and pepper and mix well to combine.
- Dip each shrimp in buttermilk, then transfer to the panko mixture bowl. Coat both sides of the shrimp thoroughly.
- Preheat the air fryer to 370°F (185°C).
- Lightly spray the air fryer basket with oil. Line the shrimp in a single layer, working in batches. Spray oil on top. Air fry at 370°F (185°C) for 6 minutes. Cook for an additional 1 to 2 minutes if needed for extra crispiness. Repeat with remaining shrimp.
- In a separate small bowl, mix 2 tablespoons of mayo and 2 tablespoons of plain yogurt for the sauce. Drizzle generously over the cooked shrimp and serve immediately.
Notes
- For extra crispy shrimp, ensure they are patted very dry before coating with cornstarch. Moisture is the enemy of crispiness. Drying them thoroughly creates a better bond for the breading.
- The internal temperature for cooked shrimp should reach 145°F (63°C). Overcooking will make them rubbery, so check a larger shrimp for doneness at the 6-minute mark and adjust if needed.
- Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to regain some crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- The internal temperature for cooked shrimp should reach 145°F (63°C). Overcooking will make them rubbery, so check a larger shrimp for doneness at the 6-minute mark and adjust if needed.
- Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to regain some crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.