For Breaded Shrimp That Doesn't Fall Apart, Reach For Your Air Fryer

The dos and don'ts to achieve perfect air fryer shrimp

The primary reasons breading can detach from deep-fried shrimp are due to the oil being either too hot or too cold, as well as over- or under-frying. These mistakes can lead to air pockets forming between the coating and the shrimp, but switching to an air fryer can solve these issues. By properly preheating your air fryer, you maintain consistent temperatures throughout the cooking process, eliminating the uncertainty of cooking times. Instead of monitoring the temperature of your oil, you can simply place your shrimp in the air fryer at 400 degrees Fahrenheit for approximately 10 minutes.

Another factor that contributes to loose breading is moisture. If your shrimp are wet when you coat them, the excess moisture will turn into steam during cooking, preventing the breading from adhering properly. The solution is straightforward: make sure to pat your shrimp dry before dipping them in egg and breadcrumbs. This is especially important for previously frozen shrimp, which tend to retain extra water even after thawing.

Lastly, for perfectly breaded shrimp in the air fryer, remember to flip them halfway through the cooking time, particularly if you're using a liner. Areas where the shrimp come into contact with the basket or liner can become soggy or sticky. Flipping them ensures that every part of the shrimp cooks evenly.