Ingredients
16ozjumbo shrimp,raw peeled and deveined, tails removed, (20 pieces)
1large egg,beaten
⅓cupdry seasoned panko crumbs
½cupwhole wheat seasoned breadcrumbs
olive oil spray
1headbutter lettuce,leaves separated
4wholewheat potato buns,(round or long)
¼cupreduced fat sour cream
3tbsplight mayonnaise
⅓cupdill pickles,finely chopped
1tbspdill,fresh chopped
1tspfresh lemon juice
⅛tspkosher salt
⅛tspblack pepper
Preparation
Combine the ingredients for the tartar sauce and refrigerate until ready to serve.
Crack the egg into a bowl and beat it. Combine panko, and breadcrumbs in a second bowl.
Using a fork, place shrimp 1 at a time into the egg, then into the crumbs, then onto a plate in a single layer while breading the rest.
Spray the top of the shrimp generously with oil then transfer oil side down to the fryer basket in a single layer in batches.
Spray the other side with oil and air fry for 400 degrees F for 4 minutes.
Shake the basket and cook for 2 more minutes, or until golden. Repeat with the remaining shrimp.
On 4 buns, divide the shrimp on each, top with lettuce and 2½ tablespoons tartar sauce on the top side of the bun.
