1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact
⅓ cup (gluten free) flour
¾ teaspoon salt
½ teaspoon black pepper
3 large eggs
1 ½ cups Cauli Crunch (Original, 7 spice, or Taste of Italy) Cauliflower Crumbs
Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Cauli Crunch; turn shrimp over and press into Cauli Crunch again to coat both sides thoroughly.
Air Fry: Spray the basket with non-stick cooking spray. Air fry at 350 for 12-15 minutes flipping and spraying halfway though. Baking: Pre-heat oven to 350 spray the tray with non-stick cooking spray. Bake for 15-20 minutes flipping and spraying halfway though.
Arrange shrimp on platter. If desired, serve with a lemon quartered with tarter and or cocktail sauce for dipping.