Perfect Air Fryer Shrimp

I prepare succulent shrimp in the air fryer with a simple blend of spices for a quick, crispy, flavorful result that’s perfect for tacos, salads, pasta—or enjoyed straight from the plate with a squeeze of lemon.

Why You’ll Love This Recipe

I love that this shrimp cooks in just minutes and delivers that satisfying crisp without deep frying. The seasoning is customizable, and it’s easy to scale up for a crowd or down for a personal dinner. Plus, I can keep shrimp on hand and whip up this dish any night with virtually no fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled and deveined, sizes like 21–25 count)

• Olive oil

• Garlic powder

• Smoked paprika (or regular paprika)

• Ground cumin (optional for earthy warmth)

• Salt and freshly ground black pepper

• Optional accents: chili powder, lemon zest, fresh parsley

Directions

1. I preheat my air fryer to about 400°F (200°C) for 3–5 minutes.

2. I pat the shrimp dry, then toss in a bowl with olive oil, garlic powder, paprika, cumin (if using), salt, and pepper until evenly coated.

3. I arrange the shrimp in a single layer in the air fryer basket—working in batches so they don’t overlap too much.

4. I air fry for 6–8 minutes, shaking the basket halfway through for even cooking. I stop when shrimp are pink, opaque, and have crisped edges.

5. I transfer the shrimp to a serving dish and immediately garnish with lemon zest or a squeeze of fresh lemon. Optionally, I sprinkle chopped parsley before serving.

Servings and timing

• Servings: Makes about 4 servings (about 1 pound shrimp).

• Prep time: ~5 minutes

• Cook time: ~6–8 minutes per batch

• Total time: ~10–15 minutes

Variations

• Spicy version: I add chili powder or cayenne to the seasoning mix for extra heat.

• Herb-lime twist: I toss shrimp with chopped cilantro and lime juice after cooking for a fresh burst.

• Garlic butter finish: I melt butter with minced garlic and drizzle it over the shrimp as soon as they come out of the air fryer.

• Cajun shrimp: I use Cajun seasoning in place of paprika and cumin for bold flavor.

• Shrimp skewers: I thread the seasoned shrimp onto skewers before air frying for easy grilling vibes.

storage/reheating

I let the shrimp cool slightly, then store in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them in the air fryer at 350°F for about 2–3 minutes—just enough to bring back warmth and crunch. I don’t recommend freezing once cooked, as texture can change.

FAQs

Can I use frozen shrimp?

Yes—I thaw them fully, pat dry, and proceed as described. Dry shrimp crisp better in the air fryer.

What size shrimp is best?

I like medium to large shrimp (21–25 count per pound)—they cook quickly while staying juicy. Jumbo shrimp also work but may need an extra minute of cooking.

Can I cook shrimp with shells on?

Sure—but the cooking time may be a minute longer, and the seasoning won’t stick as directly. I prefer peeled and deveined for convenience and flavor.

How do I prevent shrimp from sticking?

I lightly coat them in oil before seasoning and make sure they’re in a single layer in the basket. A quick shake halfway through helps too.

Is this gluten-free?

Yes—as long as your spices are gluten-free, this shrimp recipe is naturally gluten-free.

Conclusion

I find this Perfect Air Fryer Shrimp to be a go-to for fast, flavorful seafood—crispy on the outside, tender inside, and endlessly adaptable. It’s a meal prep hero, appetizer standout, or weeknight dinner staple that always delivers. I hope it brightens your mealtime just like it does mine!

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