Spicy Shrimp
Shrimp marinated in Cholula hot sauce and olive oil, then air-fried in a single layer.
⏱️ Prep: 5 min🍳 Cook: 4 min
Ingredients
| 2 pounds | 905 g | shrimp, peeled and deveined |
| 2 tablespoons | 30 ml | Cholula hot sauce |
| 2 tablespoons | 30 ml | olive oil |
| — | salt and freshly ground black pepper | |
| — | cooking spray |
Instructions
Ready in 19 min · Prep 5 min · Cook 4 min.
- Place shrimp, Cholula, and olive oil in a large bowl and toss to evenly coat the shrimp. Season with salt and pepper and toss again. Marinate at room temperature for 10 minutes or in the refrigerator for up to 2 hours.
- Spray the CrispLid fryer basket with cooking spray and place as many shrimp as you can in an even layer in the CrispLid basket.
- Set the CrispLid trivet in the inner steel pot of the pressure cooker and set the fryer basket on top of the trivet. Set the CrispLid on top of the inner steel pot and plug in. Set to 500°F (260°C) and cook for 4 minutes. Lift the lid using the handle and set it on the silicone mat. Repeat until all shrimp are cooked.
Mealthy Tip: Any brand of hot sauce can be used in place of the Cholula. Use the amount that you prefer, more or less depending on how hot the sauce is.