✅ Macros per 5 Shrimp:
75 Cals, 9g Carbs, 0.5g Fat, 9g Protein
✳️ Ingredients (makes about 50 Popcorn Shrimp:
13oz Large Raw Shrimp (Peeled, Deveined, Tails Off)
40g All Purpose Flour (only used 20g in recipe)
100g Egg Whites
80g Panko (only used 60g)
✳️ Seasoning to add to flour & panko stations:
Sea Salt
Garlic Powder
Black Pepper
Chili Powder
Onion Powder
Paprika
✳️ Bang Bang Sauce:
113g Plain Non Fat Greek Yogurt
15g Sriracha
28g Honey
5g Rice Vinegar
❇️ Directions:
1️⃣ Pat dry your shrimp the best you can with a paper towel.
2️⃣ Put together your 3 coating stations.
3️⃣ Add a shrimp to the flour with your left, then to the egg whites station. Coat with your right and then add to the panko station. Coat with your left. Repeat this process for all of your shrimp.
4️⃣ Add to your air fryer and spray with non stick cooking spray. I used avocado oil because it’s really good at high temps. Air fry on 400 degrees F for 6-7 minutes. Flip halfway through.
5️⃣ While those are air frying, make your bang bang sauce by adding all those ingredients into and mixing till combined. I added mine to a sauce bottle because I’m fancy 🙂
6️⃣ Once shrimp are done, add to a bowl, coat with the bang bang sauce. Add some fresh chopped chives on top and enjoy!