Spiced Air Fryer Shrimp
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Blackened shrimp tossed in oil and spice, air fried to a fiery pink curl. Quick, loud sizzle, crispy edges where spice clings. Substituted smoked paprika for cayenne, tossed with lime zest for a zing. Basket greased lightly, shrimp spaced single-layer for heat blast. Watch the curl, the color shift, not the clock. Keep shrimp juicy by tossing gently, avoid overcrowding. Garlic-infused olive oil or avocado oil swaps. Shrimp must smell briny, firm but springy when done. Shake mid-cook, hear the rattle. Serve with tangy dipping sauce; I like cilantro-lime aioli. Simple, bold, fast, street food vibes at home.
Prep:
7 min
Cook:
7 min
Total:
14 min
Servings:
4 servings
#Air Fryer
#Shrimp
#Blackened
#Southern Cuisine
#Seafood
#Quick Meals
Shrimp in the air fryer? No fluff. Just shrimp, oil, and blackened spices blazing in high heat. I swapped olive for avocado oil—a higher smoke point prevents that bitter burnt note olive sometimes throws off. Lime zest added bang without drowning spice. Watch the shrimp curl tight, pink flesh popping from translucent to opaque rings the done bell. Time? Secondary to color and bounce. Blackened seasoning? I subbed smoked paprika in lieu of cayenne to tame heat but keep that deep smokey crust. Air fryer basket needs grease, not soaking—keeps shrimp crisp, not soggy from steam traps. Toss shrimp gently, overcrowding means rubber chew. The pop and sizzle is music, the aroma—smoky spice and salt air hits immediate. Serve hot, sauce cool. Always got lemon wedges ready. Simple swaps, sensory signals, quick mastery.
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp avocado oil substitute for olive oil
- 2 tbsp blackened seasoning blend swap smoked paprika for cayenne
- zest of 1 lime twist addition
- light spray oil basket grease
- optional lemon wedges
- optional parsley garnish
About the ingredients
Olive oil is the typical go-to here but avocado oil smokes higher with less bitterness at 400F. Real difference when you’re air frying. Lime zest added to make spice pop—a simple twist, but it wakes up the blackened blend which I adjusted by swapping smoked paprika for cayenne; less burn but more rich depth. Shrimp must be fresh or properly thawed—wet shells trap steam and kill crispness, dry before oiling. Blackened seasoning blends vary—add your favorites or homemade mix with paprika, garlic powder, onion powder, thyme, oregano, white pepper if you want punch. Basket grease is key—a light spray or brush of oil prevents sticking without smoking or smoking, common newbie error. Don’t dump too many shrimp or they steam instead of crisping, ruining texture. Lemons and parsley optional but I swear by them for bright finish.
Method
- Preheat air fryer 400F 5 min lets basket heat and oil to sizzle on contact
- Toss shrimp with oil and lime zest in bowl drain excess so they don’t steam
- Mix shrimp with blackened seasoning coat evenly
- Lightly spray basket grease avoid smoke and sticking
- Single layer shrimp added for crisp exposure
- Cook 400F 5-7 min eyes on color pinkness, bodies curl tight, edges just charred
- Shake basket halfway hear the clatter, rearrange shrimp for even crispness
- Shrimp firm springy, smell juicy briny signals done not rubbery
- Remove immediately serve with dipping sauce lemon wedges parsley if you want punch
- Cool shrimp fast if batch cooking to avoid overcooking
Cooking tips
Preheating air fryer is essential; basket needs to hit 400F to produce immediate sizzle for shrimp. Tossing shrimp in oil before seasoning ensures even distribution and keeps spice from clumping. Drain excess oil so shrimp sear rather than steam. Don’t skimp on greasing basket—tiny amount goes a long way to prevent sticking, smoke, and chewy patches. Single layer placement promotes hot air circulation and uniform char. Shake basket exactly once halfway through to reposition shrimp; too much movement drops temperature, too little leaves them sticking. Watch for shrimp color changes—they turn pink and curl like a tight crescent, flesh firm but springy, with little translucent spots gone. These tactile and visual cues trump timers every time. Remove promptly to avoid overcooking and rubbery texture. Cooling shrimp fast after batch cooking stops residual heat carryover. Serve immediately with your choice of dips or acid brighteners like lemon or parsley for contrast.
Chef's notes
- 💡 Basket grease key. Spray light, not soaked. Too much oil equals smoke mess. You want just enough so shrimp crisp, no sticking. Olive oil works but avocado oil hits higher smoke point; better for 400F air fry. I learned this after burnt fumes rolling out first few tries.
- 💡 Shrimp prepped dry before oiling. Wet shells steam inside basket. Dampness kills crisp edges every time. Pat shrimp dry, toss gently with oil and zest, drain excess so they sear not steam. That sizzle noise starting means you got it right.
- 💡 Single layer only. Overcrowding shrinks air flow, shrimps sweat instead of char. Watch curl closely; little pink crescents popping from translucent to opaque. Color and springy touch tell more than timers. I toss gently midway to flip spots and keep heat consistent.
- 💡 Swapped smoked paprika for cayenne. Less burn, more smokey rich crust. Keeps spice deep without swallowing flavor. Lime zest adds pop without blur. Always balance heat type. I messed around a long time before this combo cracked right.
- 💡 Cook time fluctuates 5-7 min depending on shrimp size. I watch color shifts and bounce. Shrimp must smell briny, firm but not rubbery. Shake basket exactly once - too often shocks air temp down. Remove immediately when done. Cool fast if batch cooking to stop carryover heat.
Common questions
Can I use other oils instead of avocado?
Sure, olive works too but watch smoke. Butter not great at 400F. High smoke point oils best. You can mix oil types if needed. No soaking basket, keeps smoke low.
What if shrimp stick to basket?
Spray basket lightly before each batch. Dry shrimp well before tossing with oil. Too wet equals sticking. Too much oil or undergrease causes mess. Use brush if spray not handy.
My shrimp turn rubbery?
Pull sooner next time. Watch curl, pink hue, and flesh firmness over timer. Overcrowding traps steam causes chew. Toss lightly only once halfway. Let heat blast work evenly.
How to store leftovers?
Cool quickly, refrigerate airtight up to 2 days. Reheat briefly to avoid drying. Cold shrimp still work for salads or cold plates. Avoid microwave if possible, dries texture.
