Air Fried Mini Pierogy Shrimp Tempura Bowl

Air Fried Mini Pierogy Shrimp Tempura Bowl



  • 1 box Mrs. T’s Mini 4 Cheese Medley Pierogies
  • Nonstick cooking spray
  • 8 ounces raw, peeled shrimp
  • 1 egg
  • 1 teaspoon water
  • ½ cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 5-6 ounces mixed baby salad greens
  • 1 cup carrots, grated
  • 2 mini cucumbers, sliced
  • 3 green onions, thinly sliced
  • 1 small avocado, peeled, pitted and sliced
Miso Sauce:
  • ¼ cup mayonnaise
  • 1 tablespoon white miso paste
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt


  1. Coat pierogies with nonstick cooking spray and place in the air fryer in one layer.
  2. Cook pierogies at 400°F for 12 minutes. Shake basket halfway through cooking time; set aside.
  3. While pierogies are cooking, whisk egg and water together.
  4. Dredge shrimp in the flour, shaking off excess flour.
  5. Dip shrimp in egg mixture and roll in breadcrumbs.
  6. Line the air fryer basket with parchment paper; place shrimp in a single layer.
  7. Cook the shrimp at 400°F for 7 minutes, until golden brown.
  8. While the shrimp are cooking, whisk together mayonnaise, miso paste, sesame oil, lime juice, cayenne and salt in a bowl until smooth.
  9. Slice the cucumbers, green onions and avocado; set aside.
  10. Arrange greens on a large platter or salad bowl.
  11. Top with carrots, cucumbers, green onions and avocado.
  12. Arrange the shrimp and pierogies on top.
  13. Drizzle the sauce over the salad and serve.
Mini 4 Cheese Medley

Mini 4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these— Parmesan, Cheddar, Romano, and Swiss cheeses plus creamy whipped potatoes, packed in pasta!

Mini Four Cheese Medley Pierogies are perfect for snacks, soups, appetizers and salads.