Air Fryer Shrimp

Ingredients

• 500 gprawns, cleaned and deveined, tails on
• 1 tablespoonoil
• 2 tablespoonslemon juice
• 2 teaspoonsblack pepper
• to seasonsalt
• 1 teaspoongarlic powder

Instructions

1. 1

   Thaw frozen prawns

   If using frozen prawns, thaw them before you begin.

2. 2

   Pat them dry

   Use kitchen paper to remove excess moisture from the prawns.

3. 3

   Mix the marinade

   In a bowl, combine 1 tablespoon of oil, 2 tablespoons of lemon juice, 2 teaspoons of black pepper, salt to season and 1 teaspoon of garlic powder.

4. 4

   Marinate the prawns

   Add the prawns to the lemon pepper mixture and leave them to marinate for 30 minutes.

5. 5

   Preheat the air fryer

   Preheat the air fryer to 160°C (320°F) for 5 minutes.

6. 6

   Arrange in basket

   Put the prawns in the air fryer basket in a single layer.

7. 7

   Cook in batches

   Do not stack the prawns; cook them in batches if they do not fit in a single layer.

8. 8

   Brush with marinade

   Brush the remaining marinade over the prawns.

9. 9

   Air fry the prawns

   Air fry at 160°C (320°F) for 8–10 minutes.

10. 10

    Check and finish

    Check the prawns at 8 minutes and shake the basket. Brush them again with the remaining marinade, then air fry for another 2 minutes.

11. 11

    Serve while warm

    Serve warm with lemon slices or lime wedges, or alongside another accompaniment of your choice.

What are air fryer prawns?

Prawns cooked in an air fryer are a simple take on a familiar seafood dish: the hot circulating air cooks them quickly without needing a pan of oil. Lemon and black pepper bring a bright, peppery flavour, while garlic powder adds savoury depth.

This version uses a short marinade before cooking, so the prawns take on the seasoning before they go into the basket. The method suits a quick appetiser or a side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 29g protein, 4g carbs, 6g fat.

The prawns provide most of the protein, while the oil contributes most of the fat. The lemon juice and garlic powder add a small amount of carbohydrate; serve the prawns with vegetables and a portion of rice or another grain to make a more balanced plate.

Choosing the prawns

Fresh or frozen: Either works here, but frozen prawns need to be thawed first. The recipe calls for cleaned, deveined prawns with their tails left on.

Drying: Patting the prawns dry helps remove surface moisture before they are coated in the marinade.

Getting the marinade right

Lemon and pepper: Lemon juice gives the seasoning a sharp, fresh note, while black pepper provides its main warmth. Garlic powder rounds out the mixture without adding another preparation step.

Marinating time: Leave the prawns in the mixture for 30 minutes, as directed. This is the main resting time in the recipe, so allow for it when planning the meal.

Keeping the prawns in a single layer

Basket space: Arrange the prawns in one layer rather than piling them up. If they are crowded, work in batches so they have room in the basket.

Even cooking: Give the basket a shake at the 8-minute check. Prawns can vary in size, so look for an opaque appearance and a firm, tender texture as they finish.

Timing and doneness

Preheat: Set the air fryer to 160°C (320°F) for 5 minutes before adding the prawns. The stated cooking time is 8–10 minutes, followed by another 2 minutes after the basket is shaken and the prawns are brushed again.

Check early: Start checking at 8 minutes, as the method directs. Avoid leaving the prawns in longer than needed, since they can become tough when overcooked.

Serving ideas

Citrus: Serve the prawns warm with lemon slices or lime wedges, as suggested in the recipe. A squeeze of citrus just before eating suits the peppery marinade.

On the plate: Offer them as an appetiser or serve alongside a simple salad, vegetables or rice for a more substantial meal.

Recipe notes & tips

• Thaw frozen prawns completely before marinating them.
• Pat the prawns dry so excess moisture does not dilute the marinade.
• Leave the prawns to marinate for the full 30 minutes.
• Preheat the air fryer for 5 minutes at 160°C (320°F).
• Cook in batches if needed to keep the prawns in a single layer.
• Check the prawns at 8 minutes and avoid overcooking them.

Variations

• More lemon: Serve with extra lemon wedges for a sharper citrus finish.
• Lime finish: Use lime wedges at the table instead of lemon slices.
• Milder pepper: Reduce the black pepper for a less peppery coating.
• Extra garlic: Add a little more garlic powder for a stronger savoury flavour.
• Side dish: Serve with rice and vegetables to make the prawns part of a fuller meal.

Common mistakes to avoid

• Skipping the thaw: Frozen prawns need to be thawed before you start.
• Leaving them wet: Pat away excess moisture before adding the marinade.
• Crowding the basket: Stacked prawns may not cook evenly; make several batches.
• Skipping the preheat: Heat the air fryer at 160°C (320°F) for 5 minutes first.
• Cooking by time alone: Check at 8 minutes and judge doneness before adding the final 2 minutes.
• Overcooking: Remove the prawns when opaque and tender so they do not turn tough.

How to store

Refrigerate leftover cooked prawns in a covered container and use within 2 days. Reheat gently in the air fryer or a pan until piping hot, taking care not to cook them for longer than necessary.

Frequently asked questions