Crispy Air fryer Shrimp
These delicious and healthy air fryer shrimp are a tasty and high-protein main or appetizer. Comes together in under 15 minutes.
Servings 4
Calories 145kcal
Equipment
Ingredients
- 1 lb. shrimp 21–30 count, peeled and deveined or 500 gm.
- 1½ tbsp. olive oil
- Zest of 1 lemon
- 1 tsp. parsley flakes
- ½ tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. Salt
- ½ tsp. black pepper Freshly ground
- ¼ teaspoon baking soda optional — see notes
Instructions
- If using frozen shrimp, immerse in cold water to help thaw them. Pat the shrimp dry with paper towels and place them in a mixing bowl.
- Now prepare the seasoning mix by adding lemon zest, paprika flakes, onion and garlic powder, ground pepper and salt to extra virgin olive oil.
- Pour this over the shrimp. Toss shrimp well till they are well coated.
- Preheat the air fryer to 400F or 200C for 3 minutes. Arrange the seasoned shrimp in one layer in the air fryer basket.
- Air fry for 5-6 minutes at 400F or 200C. The shrimp should be nicely curled, getting slightly crisp on the outside but still juicy inside.
- Serve these crispy air fried shrimp immediately with lemon wedges and and your favorite dipping sauce. It is a healthy main high in protein.
- You can also make a meal by serving them with air fried potatoes, a salad or just some sautéed veggies for a satisfying meal.
Notes
Pat the shrimp dry before seasoning them so that the seasoning mix adheres well.
Peel the shrimp completely if you are planning to toss them in a salad bowl or wrap. I leave the tails on if I am planning to serve them as appetisers.
Do not overcrowd the air fryer basket. A single layer ensures even cooking and crisp edges.
Start checking around the 4-minute mark. Shrimp cook fast and can go rubbery if overdone.
Baking soda gives the shrimp a fluffier texture, but it is optional. I often skip it, and the shrimp still turn out great.
For a little heat, add a pinch of cayenne or red chilli flakes to the seasoning mix.
Leftovers can be easily stored in an airtight container for upto 2 days in the refrigerator. Heat through before serving.
Peel the shrimp completely if you are planning to toss them in a salad bowl or wrap. I leave the tails on if I am planning to serve them as appetisers.
Do not overcrowd the air fryer basket. A single layer ensures even cooking and crisp edges.
Start checking around the 4-minute mark. Shrimp cook fast and can go rubbery if overdone.
Baking soda gives the shrimp a fluffier texture, but it is optional. I often skip it, and the shrimp still turn out great.
For a little heat, add a pinch of cayenne or red chilli flakes to the seasoning mix.
Leftovers can be easily stored in an airtight container for upto 2 days in the refrigerator. Heat through before serving.
Nutrition
Calories: 145kcal | Carbohydrates: 4g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 400mg | Potassium: 210mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg