Prep: Pat the shrimp dry with a paper towel and set another paper towel or plate aside for the breaded shrimp. Add the almond flour (or all purpose flour) and cajun seasoning to a small bowl. Add the eggs to the second bowl and beat them gently with a fork. Add the breadcrumbs or crushed crackers to a third bowl.

Dredge: Preheat the air fryer to 375°F for 5 minutes. While it’s heating, dredge your shrimp. One at a time, dip each piece of shrimp in the flour and coat it completely on both sides then dip in the beaten eggs and finish in the bread crumbs. Place the shrimp in an even layer on the prepared plate or paper towel.

Air fry: Place the coated shrimp in an even layer in the air fryer basket. You may need to work in batches depending on how large your air fryer is. Cook for 5 minutes then pause the air fryer, open the basket and spray the tops of the shrimp with cooking spray before flipping them. Spray the other side then continue cooking for another 5 minutes.

While it’s finishing, make the spicy remoulade dipping sauce. Whisk all of the ingredients together in a medium bowl. Serve the shrimp with the sauce or use the shrimp in another recipe. See blog post for other seasoning options and ways to use this shrimp.