Panko Shrimp with Rocoto Pepper Mayonnaise


  • 8-9 oz (250 g) peeled raw shrimp
  • ¼ cup flour
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 cup panko
  • 1 egg
  • Vegetable or olive oil
  • 1 medium rocoto pepper
  • ¼ onion
  • 1 small garlic clove
  • 1 cup vegetable oil
  • 1 egg
  • ½ tsp mustard
  • salt
  • pepper
  • Take out 3 small bowls. In one bowl, place the flour with the salt and the garlic powder. In the second bowl, add the egg and stir. In third bowl, place the panko.
  • Take a shrimp and dredge in flour (thin layer), then dip in the egg and, lastly, dredge in panko. Repeat until all shrimp are coated.
  • For the rocoto pepper mayonnaise, pour a drizzle of oil into a pan. Once oil is hot, add the rocoto (deveined and seeded), the onion (cut into medium-sized wedges), and 1 garlic clove. Season with salt and pepper. Sauté 3 Minutes and remove from heat. Blend the above ingredients with a drizzle of oil until reaching a rocoto paste consistency. Let cool.
  • Place a whole egg in a blender; blend and add the cup of oil until it takes on the texture of mayonnaise. Add ½ cup of the rocoto pepper paste and the mustard. Salt and pepper to taste.
  • Using the Instant Vortex panel, press Fry in Air, set time to 6 Minutes and temperature to 390˚F (200˚C). Press Start.
  • Once Add Food appears on the display, add the shrimp without overlapping. Spray or brush with oil. The oil is important so they don’t dry out.
  • Once Turn Food appears on the display, turn over the shrimp to cook evenly on both sides. Continue cooking until End appears on the display.
  • Once the shrimp are ready, let cool for a couple of minutes and serve with the sauce.
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