Shrimp with Sriracha and Worcestershire Sauce

Prep time: 15 minutes | Cook time: 10 minutes | Serves 4

1 tablespoon Sriracha sauce

1 teaspoon Worcestershire sauce

2 tablespoons sweet chili sauce

¾ cup mayonnaise

1 egg, beaten

1 cup panko bread crumbs

1 pound (454 g) raw shrimp, shelled and deveined, rinsed and drained

Lime wedges, for serving

Cooking spray

1. Spritz the air fryer basket with cooking spray.
2. Combine the Sriracha sauce, Worcestershire sauce, chili sauce, and mayo in a bowl. Stir to mix well. Reserve ¹⁄₃ cup of the mixture as the dipping sauce.
3. Combine the remaining sauce mixture with the beaten egg. Stir to mix well. Put the panko in a separate bowl.
4. Dredge the shrimp in the sauce mixture first, then into the panko. Roll the shrimp to coat well. Shake the excess off.
5. Place the shrimp in the basket, then spritz with cooking spray.
6. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 360ºF (182ºC) and set time to 10 minutes.
7. Flip the shrimp halfway through the cooking time.
8. When cooking is complete, the shrimp should be opaque.
9. Remove the shrimp from the oven and serve with reserve sauce mixture and squeeze the lime wedges over.