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
How to Make It
1. Step
Pat the shrimp dry with paper towels, then season with ¼ teaspoon of salt and McCormick® Pure Ground Black Pepper to taste.
2. Step
In a medium bowl, whisk together the flour, McCormick® Garlic Powder, and the remaining ¾ teaspoon salt until well combined.
3. Step
In a separate medium bowl, beat the eggs with 1 teaspoon of Frank’s RedHot® Buffalo Wing Sauce.
4. Step
Add the panko bread crumbs to a third medium bowl.
5. Step
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.
6. Step
Preheat the air fryer to 375°F (190°C). Grease the basket with nonstick spray.
7. Step
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.
8. Step
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.
