Air Fryer Shrimp

5 from 6 votes

Made with a flavor-packed spice rub and finished with a sweet and tangy glaze, this Air Fryer Shrimp recipe delivers impressive results in under 10 minutes!

Prep Time3

Cook Time6

Total Time9

Course: Appetizer, Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Air Fryer

Ingredients

1 pound large shrimp deveined, 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

US Customary - Metric

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 2-3 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.

Video

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 1-2 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 15-20 minutes.

Nutrition