Get ready to dive into the world of succulent seafood, and trust me, you won’t want to miss this!

Today, we’re talking about the most mouth-watering air fryer butterflied shrimp with pineapple and mango salsa that will make your taste buds do the happy dance!

Imagine sinking your teeth into a crispy, golden-brown shrimp, smothered in a sweet and tangy salsa made with juicy pineapple, mango, and a hint of spice.

It’s time to get started! Begin by preparing the salsa. In a bowl, combine diced pineapple, mango, red bell pepper, fresh lime juice, jalapeno pepper, red onion, and cilantro. Stir to combine, cover, and refrigerate until ready to use.

Now, let’s move on to the shrimp. Place a bowl of ice on your workspace and clean each shrimp by removing the head and shell. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve the heads and shells for stock, if desired.

Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.

In a medium bowl, stir to combine an egg, cayenne pepper, and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper. Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate.

Spray the shrimp with avocado oil spray and place them in a single layer in the air fryer with the sprayed side down, without touching each other. Spray the top of the shrimp with avocado oil spray.

Air fry at 390 degrees F for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes. If 2 batches are required, refrigerate raw shrimp while the first batch is cooking.

Serve the shrimp with pineapple and mango salsa and additional lime slices, if desired. If you prefer more heat in the salsa, include the seeds and inner membranes of the jalapeno pepper, or use a Serrano pepper.