Calories: 220kcal
Ingredients
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- 1 lb shrimp (deveined, peeled, tails on or off)
For the shrimp marinade:
- 2 Tbsp olive oil
- 2 Tbsp low sodium soy sauce
- 1 Tbsp maple syrup
- 1/8 tsp cayenne pepper
- 2 garlic cloves
- 1 Tbsp lemon juice
- 1/8 tsp ground black pepper
- 1/8 tsp kosher salt
- 1/4 lemon (cut in two wedges, for serving)
For the shrimp dipping sauce:
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- 3 Tbsp ketchup
- 2 Tbsp tomato Paste
- Kosher salt
- black paper
- 1 tsp dried parsley flakes
- 1 tsp dried basil
- 1/8 tsp cayenne pepper
- 1 garlic clove
- 1 Tbsp lemon juice
Instructions
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Add the ingredients for the shrimp marinade to a medium bowl and mix well. Add the shrimp and mix until evenly covered with the marinade.
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Meanwhile, prepare the dipping sauce. Put all of the ingredients for the dipping sauce in a small bowl and whisk until well blended. You can just use a fork for that. If the sauce is too thick to your liking, you can thin it with a little bit of water.
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Marinate for about 15 minutes at room temperature. If possible, marinate in a fridge overnight and even up to 24 hours. The longer you marinate the better the flavors will be.
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Place the shrimp on the rack of your air fryer, leaving some space in between for air circulation. Fry at 410F for about 6 minutes or until the internal temperature of the shrimp has reached 140F. Use an instant read thermometer to gauge the temperature.
Smaller shrimp will take 4-5 minutes to cook, while jumbo shrimp will require a few extra minutes to get done.
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Once the shrimp are cooked, transfer them to a serving platter and serve with lemon wedges the dipping sauce while hot.
Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1401mg | Potassium: 237mg | Fiber: 0g | Sugar: 7g | Vitamin A: 235IU | Vitamin C: 10.6mg | Calcium: 179mg | Iron: 3mg -
