- Preheat the air fryer to 375°F.
- Carefully cut cleaned shrimp along the back and lay it open. Be careful not to cut through the shrimp.
- In a shallow bowl, whisk together eggs and water and set aside.
- Add flour to a separate shallow bowl and set aside.
- Combine the panko, salt, pepper, garlic powder, and dried parsley in a bowl and mix. Set aside.
- Coat all sides of the shrimp in flour mixture, shaking to remove excess flour. Then, dip the shrimp into the egg mixture bowl, allowing the excess egg to drip back into the egg bowl.
- Place flour and egg-coated shrimp into panko, cover and press lightly, ensuring the shrimp is coated on both sides and the butterflied shrimp stay open at the top. Repeat until all the shrimp is coated.
- Transfer the shrimp to an air fryer basket in a single layer and spray them lightly with avocado oil.
- Cook shrimp for 8 minutes at 375°F until crispy and golden. Plate and enjoy with sweet chili sauce.
Recipe created in partnership with Kayla H. at @ThatGirlCanCook_.
