Air Fryer Shrimp
Craving something quick, healthy, and delicious? Try these Air Fryer Shrimp! With their crispy texture and flavorful honey garlic glaze, these shrimp are perfect for a weeknight dinner or an impressive appetizer. Make them tonight for an easy and satisfying meal!
Equipment
- Air Fryer
Ingredients
- 1 pound large shrimp deveined and peeled
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne optional
- 1 medium lemon juice and zest
- 1 teaspoon extra virgin olive oil
- ½ teaspoon hot sauce
- 1 clove minced garlic
- 2 teaspoons honey
Instructions
- In a large mixing bowl, combine 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ⅛ teaspoon cayenne.
- Pat shrimp dry with paper towels and then add them to the spice mixture.
- Zest 1 medium lemon over the shrimp (save juice for later). Drizzle 1 teaspoon extra virgin olive oil over the shrimp and toss to evenly coat the shrimp with the spice mixture, oil, and lemon zest.
- Add the seasoned shrimp in a single layer in the basket or tray of an air fryer, working in batches if needed.
- Air fry at 400℉ (200℃) for 3 minutes, remove the basket or tray, shake or flip the shrimp and air fry another 2 to 3 minutes, or until the shrimp is opaque and cooked through. Transfer the shrimp to a clean bowl or serving platter.
- In a small bowl, whisk together the juice from the lemon, ½ teaspoon hot sauce, 1 clove minced garlic, and 2 teaspoons honey together.
- Drizzle the shrimp with the honey garlic glaze and toss to coat. Serve immediately with lemon wedges and minced parsley.
Notes
- Storage: Shrimp is best enjoyed immediately after air-frying. However, you can store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat the shrimp in a dry skillet, air-fry at 360 degrees F for 1 to 2 minutes, or enjoy cold.
- Control the Spice: This recipe is sweet, salty, and a bit spicy. If you are REALLY sensitive to spice omit or decrease the cayenne pepper and/or hot sauce from the glaze.
- Thawing Frozen Shrimp: If using frozen shrimp, thaw overnight in the fridge. For faster thawing, take the shrimp out of its package and place them into a sealed Ziploc bag. Submerge the bag of shrimp into a large bowl of cold water and let sit at room temperature for 15 to 20 minutes.