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A plate of crispy, saucy fried shrimp garnished with chopped chives and sprinkled with black sesame seeds on a speckled beige dish.

Air Fried Rock Shrimp

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Crunchy, air-fried rock shrimp tossed in a spicy-sweet chili mayo with just enough heat to keep you reaching for more.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Seafood
Cuisine: American, Asian Inspired
Calories: 1588
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup Mayonnaise
  • ¼ cup Thai Sweet Chili Sauce
  • ¼ teaspoon Sriracha
  • 1 lb Shrimp peeled and deveined
  • ½ cup Buttermilk
  • ¾ cup Cornstarch
  • 1 teaspoon Chives finely chopped

Equipment

  • Air Fryer
  • Tongs or fork
  • Mixing Bowls

Method
 

Make the Sauce
  1. In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.
Prep the Shrimp
  1. Add shrimp to a bowl with buttermilk and toss to coat.
  2. Remove shrimp, letting excess buttermilk drip off, and coat thoroughly in cornstarch.
Air Fry
  1. Preheat air fryer to 350°F.
  2. Place shrimp in the basket in a single layer and spray lightly with olive oil.
  3. Air fry for 3–5 minutes per side, until golden and crispy.
Finish & Serve
  1. Transfer shrimp to a plate and drizzle with chili mayo. Top with chopped chives and serve immediately.

Nutrition

Calories: 1588kcalCarbohydrates: 94gProtein: 96gFat: 90gSaturated Fat: 16gPolyunsaturated Fat: 51gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 791mgSodium: 1412mgPotassium: 1389mgFiber: 1gSugar: 7gVitamin A: 316IUVitamin C: 1mgCalcium: 440mgIron: 3mg

Notes

Storage: best eaten hot and crispy right out of the air fryer. Leftovers will keep in the fridge for a day, but reheat them in the air fryer or oven to bring the crunch back, the microwave will turn them soft. The chili mayo keeps separately in the fridge for about a week.

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