• Clean Shrimp
  2 Pounds Shrimp
  
• Mix together Marinade - Egg Whites, Soy Sauce, Sherry, Sesame Oil
  
• Pour Marinade over the Shrimp. Stir to coat the Shrimp

  Set Shrimp mixture aside for at least 10 minutes
  2 Egg Whites, 1 ½ Tablespoons Soy Sauce, ½ Tablespoon Sherry, 1 ½ teaspoons Sesame Oil
  
• Mix together the coating - Corn starch, Salt, Pepper, and Baking Powder
  ¾ Cup Cornstarch, ½ teaspoon Baking Powder, ½ teaspoon Salt, ½ teaspoon White pepper
  
• Add corn starch coating mixture to the Shrimp. Stir to combine
  2 Pounds Shrimp
  

Air Fry Shrimp

• Spray the air fryer with cooking spray (We used Olive Oil spray)
  Olive Oil Spray
  
• Place a layer of the marinated shrimp in the air fryer basket
  
• Spray shrimp with cooking spray.

  Air Fry Shrimp at 375° for 8 minutes
  
• Toss and spray shrimp lightly with cooking spray. Cook for an additional 5 minutes at 375°
  

Broccoli

• While air frying shrimp prepare the broccoli and/or cauliflower.

  Cut 2 cups of broccoli and/or cauliflower into bite-size pieces

  Bring 4 cups of water to a boil

  Add 2 teaspoon salt to the water
  2 Cups Broccoli
  
• Add the Broccoli and/or cauliflower to the boiling water. Blanch for one minute. Then remove the broccoli from the water and set aside. The broccoli will be bright green
  

Sauce

• Mix together all the sauce ingredients (chicken stock, sherry, chili garlic sauce, soy sauce, hoisin sauce, sesame oil, sugar, and 2 TBS corn starch). NOTE: Make sure to mix all the sauce ingredients in a bowl prior to starting to saute the garlic, ginger, and peppers.
  1 ½ Tablespoons Soy Sauce, ½ Tablespoon Sherry, 1 ½ teaspoons Sesame Oil, 2 Cups Chicken Stock, 1 ½ Tablespoons Chili Garlic Sauce, ¼ Cup Dry Sherry, 2 teaspoons Sesame Oil, 1 Tablespoon Sugar, 2 Tablespoons Corn Starch, 1 ½ Tablespoons Hoisin Sauce
  
• Heat 1 TBS of vegetable or peanut oil in a large saute pan
  1 Tablespoon Vegetable Oil
  
• Add garlic, ginger, and red-dried peppers to the oil. Cook until they soften. 1 - 2 minutes
  2 Cloves Garlic, 1 Tablespoon Ginger, 6 Dried red chilies
  
• Add the sauce to the pan with the garlic and ginger, and bring to a boil. The sauce will thicken. (NOTE: add additional cornstarch if the sauce is not thick enough. To do so, Add 1 teaspoon at a time. Mix the additional cornstarch with a teaspoon of water to make sure it will not clump)
  
• When the sauce has thickened (about 4 minutes) stir in the broccoli/cauliflower. Coat completely.
  
• Gently stir the shrimp into the sauce mixture.
  
• Serve and Enjoy!!!!!