NuWave BRIO 6Q - Air-Fried Shrimp with Cocktail Sauce

nuwavenow.com
35
ENGLISH
nuwavenow.com
35
Air-Fried Shrimp with Cocktail Sauce
(Serves 4)
Time and Temp:
Prep: 10 minutes
Cook: 5-7 minutes
Temp: 400°F
Ingredients:
1 lb raw shrimp (30-40 count), peeled, deveined, tails left of
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
Cooking spray
Lemon slices (for serving)
For Cocktail Sauce:
1 c ketchup
2 T horseradish
1 T lemon juice
½ t Worcestershire sauce
¼ t sea salt
⅛ t freshly ground black pepper
Directions:
1. In a small bowl, mix together ketchup, horseradish,
lemon juice, Worcestershire sauce, sea salt, and fresh
ground black pepper. Refrigerate until ready to be used.
2. Rinse shrimp 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.
3. Use 3 shallow dishes: in dish #1 place in our, dish #2
put eggs, lightly beaten, and dish #3 bread crumbs.
4. Flour the shrimp rst, follow by dipping in egg, and then
bread with Panko. Repeat until all shrimp are breaded.
5. Cook shrimp in batches. Preheat Brio at 350°F for 5 minutes.
6. Once preheated, arrange shrimp in one single layer in
Basket and spray top with cooking spray. Set Brio at
350°F for 5 to 7 minutes and cook until golden brown.
7. Serve with cocktail sauce and lemon slices.