Easy Air Fryer Butterflied Shrimp Recipe with Tropical Salsa

Ingredients

• 1 cup diced pineapple
• 1 cup diced mango
• 0.33 cup diced red bell pepper
• 2 tablespoons fresh lime juice
• 1 small jalapeno pepper, seeded and minced
• 2 tablespoons minced red onion
• 0.25 cup minced fresh cilantro
• sea salt to taste
• 1 cup ice, or as needed
• 1 pound raw shrimp
• 1 large egg
• 0.13 teaspoon cayenne pepper, or to taste
• sea salt to taste
• 2 cups panko bread crumbs
• parchment paper
• avocado oil spray
• lime slices for garnish (optional)

Instructions

1. In a bowl, mix together pineapple, mango, bell pepper, lime juice, jalapeno, onion, cilantro, and sea salt. Stir well, cover, and refrigerate until ready to serve.
2. Prepare a bowl of ice for chilling the shrimp.
3. To clean the shrimp, remove the head with a twist. Use kitchen shears or a knife to cut along the back of the shell, then peel off the shell and legs. Save the heads and shells for stock, if desired. Remove the vein, butterfly the shrimp by cutting lengthwise, and place on the ice.
4. In a bowl, whisk the egg with cayenne pepper and sea salt. Place panko crumbs on one plate and parchment paper on another.
5. Dip each shrimp into the egg mixture, then coat thoroughly with panko crumbs. Press the panko into the shrimp, place on the parchment-lined plate, and spray with avocado oil.
6. Arrange shrimp in a single layer in the air fryer, sprayed-side down, without overcrowding. Spray the top of the shrimp with avocado oil.
7. Air fry at 390 degrees F (195 degrees C) for 4 minutes. Turn shrimp carefully and cook for another 3 minutes.
8. If needed, refrigerate uncooked shrimp while the first batch cooks. Serve with the fresh pineapple and mango salsa and lime slices, if desired.

Nutrition

• Calories: 318 kcal
• Fat Content: 4 g
• Fiber Content: 2 g
• Sugar Content: 17 g
• Sodium Content: 485 mg
• Protein Content: 27 g
• Cholesterol Content: 219 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g