Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa

Prepare the Salsa: In a medium bowl, gently combine the diced pineapple, mango, red bell pepper, lime juice, jalapeno pepper, red onion, and cilantro. Season with sea salt to taste. Stir well, cover, and refrigerate to allow the flavors to meld. (Prep time: 15 minutes, Chill time: minimum 30 minutes)

Prepare the Shrimp: Set a bowl of ice on your workspace. This will help keep the shrimp firm and easy to handle.

Butterfly the Shrimp: Clean each shrimp by removing the head (if attached). Using kitchen shears or a sharp paring knife, carefully cut along the back of the shrimp, from the head end towards the tail, without cutting all the way through. Open the shrimp like a butterfly. Remove any visible vein. Place each butterflied shrimp on the ice to keep chilled.

Set up the Breading Station: In a medium bowl, whisk the egg. Season with cayenne pepper and sea salt. On a plate, spread the panko bread crumbs. Line a second plate with parchment paper.

Bread the Shrimp: Remove the shrimp from the ice bath and dip it into the egg mixture, ensuring it's fully coated. Transfer the shrimp to the panko bread crumbs and press gently to coat both sides evenly. Place the breaded shrimp on the parchment-lined plate. Repeat until all shrimp are breaded. Spray the breaded shrimp generously with avocado oil spray.

Air Fry the Shrimp: Preheat your air fryer to 390°F (195°C). Place the breaded shrimp in a single layer in the air fryer basket, ensuring they do not touch. Spray the tops of the shrimp with additional avocado oil spray.

Cook the Shrimp: Air fry for 4 minutes. Carefully flip the shrimp and continue cooking for an additional 3 minutes, or until golden brown and cooked through. (Cook time: 7 minutes per batch)

Serve: If cooking in batches, keep the raw shrimp refrigerated until ready to air fry. Serve the air-fried shrimp immediately with the chilled pineapple and mango salsa. Garnish with fresh lime slices, if desired.