Air Fryer Fried Shrimp
Crispy, golden shrimp made in the air fryer with a light seasoned flour coating and minimal oil. An egg wash helps the coating adhere for a thin, shatter-crisp shell at 400°F. Ready in about 10 minutes, it’s a restaurant-style appetizer perfect for weeknights.
Equipment
- Air fryer
- Shallow bowls
- Tongs
- Paper towels
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon seafood seasoning such as Old Bay
- 1/2 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground black pepper
- 2 large eggs beaten
- 12 ounces large shrimp peeled, deveined, tails left on
- nonstick cooking spray for spraying shrimp
Instructions
- Pat shrimp completely dry with paper towels.
- Combine flour, Old Bay, paprika, salt, parsley, and pepper in a shallow bowl.
- Beat eggs in a second shallow bowl until uniform.
- Preheat air fryer to 400°F for 3 minutes.
- Dip each shrimp in the beaten egg, letting excess drip off.
- Roll shrimp in the seasoned flour mixture until fully coated.
- Place coated shrimp in a single layer in the air fryer basket.
- Spray a light coating of nonstick cooking spray over the shrimp.
- Cook for 5 minutes without opening the basket.
- Flip each shrimp carefully with tongs.
- Cook an additional 4–5 minutes until golden brown and cooked through.
- Remove and serve immediately, ideally with remoulade.
Notes
- Dry shrimp thoroughly before coating; excess moisture causes the coating to slide off.
- Cook in a single layer and avoid overcrowding for even browning and maximum crispiness.
- For panko-coated shrimp, use the same method but cook about 8 minutes at 400°F.
- Butterfly shrimp cook in roughly 9–10 minutes at 400°F due to their flatter shape.
- Reheat leftovers in the air fryer at 380°F for 3–4 minutes; avoid the microwave to prevent sogginess.
- Frozen breaded shrimp can be cooked from frozen at 380°F for about 8 minutes, though fresh yields a crisper result.