These air-fried nuggets are flavorful and healthier than deep-fried ones. Serve with your preferred dipping sauce, such as chipotle mayo, ranch, or honey mustard. You’re welcome to use ordinary cooking spray, but I like to use a Misto® sprayer with my own oil. To liven up the flavor, try other kinds of ranch mix (spicy, dill, etc.).
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ pounds fresh shrimp, shelled and deveined without tails
- ½ cup olive oil
- 4 cloves garlic, minced
- 1 shallot, chopped
- ½ cup fresh parsley, minced
- ½ teaspoon dried oregano, crushed
- 2 tablespoons white wine
- 2 tablespoons brandy
Instructions
- In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
- In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
- In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
- Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
- Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 269 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 4 g |
| Sodium | 532 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry, not “the best”. Lesson learned…
OMG
This truly is the best shrimp scampi recipe ever!! Highly recommend. I double the sauce (but not the wine or brandy) because I like to spoon it over pasta, and it’s perfect.
Very good, I used 1/2 ghee 1/2 olive oil. Extra 1/4 cup wine. Lemon juice, lemon juice and zest. 1/2 cup shrimp broth made from shells as I always do with my shrimp. I used Korean pepper flakes. 20 16-20 shrimp. Served over Ramen noodles. Wife gave it 9-10, said a keeper.
This is an amazing recipe. I do use butter and oil . I’m also generous with the alcohol
yum!
Followed recipe exactly…DELISH! and that sauce!!! Definitely make extra for sure! Yum! Fam fave for sure.
I’m giving this 3star because the juice and pasta do not equal. The pasta was dry and that’s with me doubling the liquid . The flavor is great, the amount of pasta needs to be reduced and double the liquid for the pasta portion . The recipe has the potential to be good.
So so good! Even my kiddos loved it. I added a little lemon juice and made extra sauce with a little milk and cheese. It was amazing!
Loved this recipe. Delicious. Served over fried Spaghetti.
I served on lemon pepper linguini that I tossed with additional herb mixture from recipe. I then added lemon zest, pepper and parmigiana, the good stuff. I didn’t put shrimp under broiler, wasn’t necessary. Before serving I squeezed lemon over pasta and shrimp. Delicious!! Will be a favorite.
I was very disappointed! After following the recipe exactly, at the end there was no liquid for the pasta. I measured everything as instructed but the sauce completely dried up and the pasta had no flavor. I would not recommend this.
This is a great recipe. The breading makes if crispy good! I added butter too. Butter makes everything betta! Holy , this is a tastey dish.
My son brought his new girlfriend home to meet the parents and wanted something light, but homecooked for dinner. I made this shrimp scampi recipe and it was a huge hit. Definitely something to “Mies en Plas”, but very easy and quick to make. I did add freshly squeezed lemon juice to this recipe – most shrimp scampi has a lemon.
Didnt seam to turn out that good was alittle disappointed.
More Garlic MORE Garlic MORE GARLIC. I’m Sicilian what’s a matter for you ? I also let it get a bit more crispy under the broiler, 3 mins
Loved this recipe. We’re still make it again. The flavor was excellent! Quick and not difficult to do.
This was a hit! I used my wire rack for the dredged shrimp and wound up wishing I had another one to drain them on after sautéing – they were a little oilier than I would have preferred. But so good! I didn’t like the smell of the wine we had on hand (and was scared of lighting it on fire), so I just added a little butter to the oil and sautéed plenty of extra garlic. Put shrimp on fettuccine, garlic on shrimp, poured what little oil was left over top, and squeezed lemon juice on everything. Could basically live on this.
Will definitely be easier to make the second time around I was a mad man making a mess in the kitchen but it turned out delicious . Very flavorful and juicy. Not sure I will be using the flour next time. Went great over some Alfredo too
We loved this served over rice! Easy and wonderfu l lbetter than some I have had at restaurants ! Husband agrees and much cheaper.
Every One LOVED it!!!