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Shrimp Dejonghe Skewers

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Prep time: 10 minutes | Cook time: 15 minutes | Serves 4
2 teaspoons sherry
3 tablespoons unsalted butter, melted
1 cup panko bread crumbs
3 cloves garlic, minced
¹⁄ ₃ cup minced flat-leaf parsley, plus more for garnish
1 teaspoon kosher salt
Pinch of cayenne pepper
1½ pounds (680 g) shrimp, peeled and deveined
Vegetable oil, for spraying
Lemon wedges, for serving

  1. Stir the sherry and melted butter together in a shallow bowl or pie plate and
    whisk until combined. Set aside. Whisk together the panko, garlic, parsley, salt,
    and cayenne pepper on a large plate or shallow bowl.
  2. Thread the shrimp onto metal skewers designed for the air fryer oven or bamboo
    skewers, 3 to 4 per skewer. Dip 1 shrimp skewer in the butter mixture, then
    dredge in the panko mixture until each shrimp is lightly coated. Place the skewer
    on a plate or rimmed baking sheet and repeat the process with the remaining
    skewers.
  3. Set the temperature of the air fryer oven to 350ºF (177ºC). Press Start to begin
    preheating. Arrange 4 skewers in the air fryer oven perforated pan. Spray the
    skewers with oil and air fry for 8 minutes, until the bread crumbs are golden
    brown and the shrimp are cooked through. Transfer the cooked skewers to a
    serving plate and keep warm while cooking the remaining 4 skewers in the air
    fryer oven.
  4. Sprinkle the cooked skewers with additional fresh parsley and serve with lemon
    wedges if desired.

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