Crunchy air-fired shrimp, covered in a light mayo-based sauce, taken to the next-level with California walnuts.
1lb Argentine red shrimp, raw
½ tsp white pepper
1 tsp Chinese five spice powder
1 ½ tbsp garlic, minced
2 tbsp soy sauce
¾ cup coarse potato starch
1 egg (egg white only, no yolk)
1 second spray cooking oil
½ cup California walnuts
4 tbsp light mayo
1 tbsp honey
½ tbsp lemon juice
½ tsp salt
In a bowl, mix together white pepper, Chinese 5 spice powder, garlic, soy sauce, and egg white to make your marinade.
Add your shrimp pieces into the marinade and set aside for 30 minutes or overnight in the refrigerator.
Pour your potato starch onto a plate. Let the excess marinade drip off of your shrimp before fully coating your pieces into the potato starch.
Coat your air fryer tray with cooking spray, and place your shrimp coated with potato starch into the tray. Lightly spray your shrimp with more oil.
Cook in your air fryer at 390°F for 13-15 minutes, flipping shrimp halfway through or until crispy and golden brown.
Add in your California Walnuts on top of the cooked shrimp and continue air frying for another 2 minutes.
In a bowl, mix together light mayo, honey, lemon juice, and salt to make your sauce.
This recipe makes two portions, so plate half your shrimp and California Walnuts and coat with half of your sauce.
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