Cajun Crispy Shrimp

Cuisinart original

Serve this fun appetizer with spiced-up rémoulade sauce!


Makes about 4 to 5 “snack” servings


           nonstick cooking spray
1         pound shelled and deveined large raw shrimp
½        cup unbleached, all-purpose flour
½        cup cornmeal (white or yellow)
1½      teaspoons chili powder
1         teaspoon thyme
½        teaspoon ground cumin
½        teaspoon garlic powder
½        teaspoon sweet paprika
½        teaspoon kosher salt
¼        teaspoon freshly ground black pepper
1         large egg
3         tablespoons whole milkNonstick cooking spray
           vegetable oil, for spraying or brushing

Nutritional information

Nutritional information per serving (based on 5 servings):
Calories 174 (14% from fat) • carb. 11g • pro. 15g • fat 2g • sat. fat 1g chol. 133mg • sod. 661mg • calc. 26mg • fiber 1g


1. Rinse and dry shrimp well.
2. Stir together the flour, cornmeal, chili powder, thyme, cumin, garlic
powder, paprika, salt and pepper in a medium bowl. Beat the egg
together with the milk in a separate bowl.
3. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Reserve.
4. Dip each shrimp into the egg mixture and then toss in the seasoned
flour to completely coat.
5. Spray or brush the shrimp liberally with oil and then place evenly on
the prepared basket.
6. Place in the oven in the upper rack position. Set to AirFry at 375°F.
Cook for about 5 minutes per side, or until golden brown.
7. Serve immediately.