Easy Air Fryer Shrimp Recipe

This is my favorite kind of weeknight magic: juicy, garlicky shrimp that go from fridge to table in minutes without babysitting a pan. Easy Air Fryer Shrimp Recipe is the no-fuss, big-flavor situation I throw together when the clock says “takeout?” and my wallet says “please don’t.” Quick spice rub, a little oil, a hit of lemon, and the air fryer does all the heavy lifting. They come out tender inside, a little crisp at the edges, and wildly versatile—tacos, bowls, salads, or eaten straight out of the basket while you “taste test.”

My husband calls these “shrimp popcorn” because the first batch usually disappears before plates even hit the table. One night I made a double portion to be safe, and our kiddo still stole them like gummy bears. We’ve taken these on the road for soccer practice dinners (yup, cold shrimp in the car counts as a proper meal around here), and they’ve basically become the peace treaty of busy nights: I cook them, he handles dishes, everyone eats, nobody cries. Win-win-win.

Kitchen Talk

I once tried to “marinate” the shrimp in a big puddle of sauce and learned the hard way that wet shrimp steam in the air fryer. Still edible, but not that cute golden edge. Now I keep it more like a rub—oil + spices + lemon—so they sizzle, not sulk.

Also, Old Bay is the shortcut hero when my brain won’t assemble spice math. Cajun seasoning is amazing too, but the time I went heavy-handed, we all chugged water like we’d hiked the desert. Pro tip: taste the seasoning on your finger first.

If you’ve ever burnt fresh garlic in an air fryer, hi, same. I switched to garlic powder for cooking and tossed a little fresh grated garlic in melted butter after they’re done. It feels fancy without the drama.

And please pat the shrimp dry. I got lazy once and ended up with kind of… shrimp sauna. Tasty, but soft. Drying is the difference between “yum” and “YUM.”

Shopping Tips

– Seafood: Look for peeled and deveined shrimp to save your sanity; 21/25 or 26/30 size is my sweet spot for juicy-inside, quick-cooking bites.
– Frozen Aisle: IQF (individually quick frozen) bags are best—skip the big ice brick. Thaw overnight in the fridge or under cold water right before cooking.
– Spices: Smoked paprika, garlic powder, onion powder, and a mild chili powder make a solid base. Go low-sodium if you’re using a blend like Cajun or Old Bay.
– Fats & Oils: Avocado oil or light olive oil handles the heat better than extra-virgin, which can smoke.
– Citrus: Fresh lemon brightens everything. Zest hits harder than juice—use both if you’re feeling extra.
– Fresh Herbs: Parsley or cilantro for finishing makes it look restaurant-y even if you’re in sweats.

Prep Ahead Ideas

– Thaw shrimp in the fridge the night before; keep them in a colander over a bowl so they don’t sit in water.
– Mix your spice blend in a tiny jar and label it “shrimp dust” so future-you gives past-you a hug.
– If marinating, keep it light and dry-ish. Toss in oil + spices in the morning, cover, and chill. Pat again before air frying if they look wet.
– Store prepped shrimp in a shallow glass container or zip-top bag, laid flat, so seasoning spreads evenly.
– On a weeknight: do the toss in the AM, then air fry right when you walk in. Dinner happens fast.

✔Time-Saving Tricks

– Buy shrimp already peeled and deveined—tails on if you like a built-in handle, off if you hate picking.
– Pat dry like you mean it. Two paper towels, quick press, done. Crispy edges unlocked.
– Preheat the air fryer so the shrimp hit hot metal and sear instead of steam.
– Cook in two quick batches if needed; overcrowding slows everything down.
– Use a silicone liner or parchment with holes for easier cleanup, but don’t cover all the vents or you’ll block airflow.

✔Common Mistakes

– Overcrowding the basket = pale, soft shrimp. Give them wiggle room or cook in waves.
– Too much wet marinade. I know it’s tempting, but go for a light coat. If you overdo it, blot gently and keep going.
– Burnt garlic. Powder for cooking, fresh garlic for the post-cook butter toss. Trust me.
– Overcooking. The second they curl into a loose “C” and turn pink/opaque, they’re done. Tight “O” shape = rubber band city.
– Undersalting. If your seasoning blend is no-salt, sprinkle a pinch of kosher salt so the flavors pop.

What to Serve It With

– Lemon herb rice or garlicky butter noodles.
– A crunchy green salad with a tangy vinaigrette.
– Charred broccoli or asparagus and a squeeze of lemon.
– Tuck into tortillas with slaw and crema for shrimp tacos night.

✔Tips & Mistakes

– Preheat the basket—hot metal = better sear.
– Size matters: medium cooks fast; large needs another minute or so. Keep an eye the first time.
– Salt after patting dry so it sticks instead of sliding off with moisture.
– If using a liner, make sure it’s perforated and weighted by food so it doesn’t fly into the heating element.
– Want buttery gloss? Toss shrimp with a small pat of melted butter and lemon after cooking, not before.

✔Storage Tips

Leftovers go in an airtight container in the fridge for up to 2 days. Reheat in the air fryer just until warm so they don’t turn bouncy—think a quick minute or two. Cold shrimp are absolutely fair game: toss into a salad, dunk in cocktail sauce, or pile onto avocado toast and call it breakfast. No shame, zero regrets.

✔Variations and Substitutions

– Cajun kick: Cajun seasoning + lemon. If it’s salty, ease up on extra salt.
– Lemon-pepper: Lots of fresh cracked pepper + lemon zest. Simple and bright.
– Honey-garlic: A drizzle of honey post-cook with fresh garlic butter. Sticky in the best way.
– Chili-lime: Chili powder + lime juice and zest. Add a pinch of cumin if you’re feeling it.
– Garlic-parmesan: Toss cooked shrimp with grated parm and parsley at the end. Skip if dairy-free.
– Gluten-free: Use plain spices or certified GF blends; swap soy sauce (if using) for tamari or coconut aminos.
– From frozen: It works; rinse off ice crystals, pat dry, season, and add a smidge of extra time.

Frequently Asked Questions

Easy Air Fryer Shrimp Recipe

Juicy, garlicky shrimp cooked to perfection in the air fryer in just minutes. A fast, flavorful weeknight protein that’s perfect for salads, tacos, bowls, or dipping with lemon butter.

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Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb large raw shrimp peeled and deveined, tails on or off
• ▢ 1 tbsp olive oil
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp paprika
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 1 tbsp fresh parsley chopped, for garnish
• ▢ 1 lemon cut into wedges, for serving

Instructions

Preparation Steps

• Preheat the air fryer to 400°F for 3 minutes.
• Pat the shrimp very dry with paper towels to help them crisp.
• In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, black pepper, and red pepper flakes until evenly coated.
• Arrange shrimp in a single layer in the air fryer basket. Work in batches if needed to avoid crowding.
• Air fry at 400°F for 5 to 6 minutes, shaking the basket halfway, until shrimp are pink, opaque, and just cooked through.
• Transfer to a plate, sprinkle with parsley, and serve with lemon wedges.

Notes

For extra flavor, add 1 tsp Old Bay or a squeeze of lemon before cooking. Avoid overcooking—shrimp are done as soon as they curl and turn opaque. Leftovers keep up to 2 days in the fridge; reheat briefly in the air fryer at 350°F for 2 to 3 minutes.