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Air Fryer Shrimp

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Crispy, lightly browned shrimp seasoned with smoked paprika and garlic, cooked at 400°F in just 6–8 minutes with minimal oil. A fast, low-maintenance protein that works as a main course or meal-prep staple.

Ingredients

Scale
  • 1 lb large shrimp (31/40 count), peeled and deveined
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder (optional)
  • Pinch of cayenne (optional)
  • Lemon wedges, for serving

Instructions

  1. If using frozen shrimp, thaw completely and rinse under cold water. Pat shrimp thoroughly dry on both sides with paper towels — surface moisture prevents browning. Peel and devein if not already done.
  2. Place dried shrimp in a medium bowl. Add olive oil, garlic powder, smoked paprika, salt, pepper, and any optional seasonings. Toss until every shrimp is evenly coated.
  3. Preheat the air fryer to 400°F (205°C) for 3 minutes.
  4. Arrange shrimp in a single layer in the basket without touching or overlapping. Cook in batches if needed.
  5. Cook at 400°F for 6–8 minutes (adjust by size; see notes), shaking the basket once at the midpoint. Shrimp are done when pink-orange throughout, edges are lightly browned, and they have curled into a loose C-shape. Serve immediately with lemon wedges.

Notes

Size guide: Extra small/small (61–90 ct): 4–5 min. Medium (41–60 ct): 5–6 min. Large (31–40 ct): 6–8 min. Jumbo/extra jumbo (16–30 ct): 8–10 min. Use the upper bound for doneness.

Fresh vs. frozen: Frozen shrimp is often fresher than thawed seafood-counter shrimp. Thaw overnight in the refrigerator or quickly under cold running water; pat completely dry before seasoning.

Single layer is critical: Overlapping shrimp steam each other and turn out pale and soft. Cook in batches rather than crowding the basket.

Doneness cue: A loose C-shape = perfectly cooked. A tight O-shape = overcooked. A straight line = undercooked. USDA recommends an internal temperature of 145°F (63°C).

No-oil option: Substitute 1 beaten egg white for the oil — it provides adhesion and a slightly crisp exterior with no added fat.

Find it online: https://airfrycentral.com/air-fryer-shrimp/