Air Frying Class

Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

We may love these crunchy shrimp even more than their classic deep-fried counterparts. The results are nearly identical—a crispy exterior and perfectly cooked and succulent, not rubbery, interior—but this air-fried version is even more flavorful and requires way less fat. The secret here is kataifi, a shredded phyllo dough that’s commonly used in Mediterranean and Middle Eastern pastries. The vermicelli-like strands crisp up beautifully in the air fryer. The kataifi nests surrounding the garlic-butter-dipped shrimp insulates them from the hot air. Paired with a lower air-frying temperature, the dough has plenty of time to get beautifully golden brown and crispy without overcooking the shrimp. If you can’t find kataifi, thinly slice standard frozen phyllo dough sheets until the pastry is very finely “shredded” and resembles thin noodles.

Air-Fried Crispy Shrimp