Air Fryer Shrimp

Ingredients

• 454 g (1 lb)large shrimp, peeled and deveined, with tails intact
• 30 ml (2 Tbsp)olive oil
• 7.5 ml (1 1/2 tsp)seafood seasoning, such as Seafood Magic or Old Bay
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)granulated garlic or garlic powder
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)lemon pepper
• 15–30 ml (1–2 Tbsp)chopped Italian parsley
• To servelemon wedges
• 120 ml (1/2 cup)mayonnaise
• 80 ml (1/3 cup)ketchup
• 15 ml (1 Tbsp)wholegrain mustard
• 15 ml (1 Tbsp)lemon juice
• 15 ml (1 Tbsp)hot sauce
• 5 ml (1 tsp)seafood seasoning, such as Seafood Magic or Old Bay
• 2 medium clovesgarlic, minced

Instructions

1. 1

   Season the shrimp

   Put the shrimp, with their tails on, in a mixing bowl. Drizzle with the olive oil, then toss with the seafood seasoning, paprika, garlic, salt and lemon pepper until evenly coated.

2. 2

   Prepare the air fryer

   Spray the air-fryer basket with cooking spray or brush it with oil. Heat the air fryer to 190°C (375°F), then arrange the shrimp in a single layer with space between them.

3. 3

   Cook the shrimp

   Cook for 8–10 minutes, or until the shrimp are no longer pink. If cooking in batches, keep the cooked shrimp warm while the remaining shrimp cook.

4. 4

   Mix the remoulade

   Whisk the mayonnaise, ketchup, wholegrain mustard, lemon juice, hot sauce, seafood seasoning and minced garlic together in a bowl. Transfer to an airtight container and chill until serving; it can be made the day before or several hours ahead.

5. 5

   Serve with sauce

   Serve the shrimp with the remoulade, garnished with fresh parsley and lemon wedges.

What is air fryer shrimp?

This is a quick American-style shrimp dish, paired with a spicy, tangy remoulade. Remoulade has French roots and is especially associated with Louisiana cooking, where versions often bring together a creamy base, sharp condiments and seasoning.

Here, the air fryer gives the seasoned shrimp a lightly crisp exterior without a coating, while the dip supplies richness and acidity. The combination makes the shrimp work as either a starter or a main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 17g protein, 9g carbs, 28g fat.

The shrimp provide most of the protein, while the mayonnaise and olive oil account for much of the fat; the ketchup contributes some of the carbohydrates. Pair a serving with vegetables and a modest portion of rice or potatoes for a more balanced plate.

The seasoning and sauce

Seafood seasoning: This provides a concentrated savoury base, while paprika, garlic, salt and lemon pepper round out the coating. Seasoning blends vary in saltiness, so follow the recipe amount and avoid adding extra salt before tasting.

Remoulade: Mayonnaise makes the sauce creamy; ketchup, mustard, lemon juice and hot sauce add sweetness, tang and heat. Minced garlic gives it a more pungent finish.

Keep the shrimp in one layer

Spacing: Arrange the shrimp so they do not touch, as the method specifies. If the basket is crowded, cook in batches rather than piling them up.

Coating: Toss until the oil and seasonings cover the shrimp evenly. This helps each piece cook with a similar flavour and colour.

Check for doneness

Timing: Start checking at 8 minutes; the stated cooking window is 8–10 minutes. The shrimp are ready when they are no longer pink, as described in the method.

Size: The recipe calls for large shrimp, and smaller ones may finish sooner. If cooking in batches, keep the first batch warm while the rest cook.

Make the sauce ahead

Chilling: Whisk the sauce ingredients until combined, then store the sauce in an airtight container in the fridge. Making it several hours ahead or the day before gives you one less task at serving time.

Serving: Set the remoulade out alongside the shrimp rather than tossing the shrimp in it, so the seasoned surface stays distinct and each diner can choose how much dip to use.

How to serve it

As a starter: Arrange the shrimp with lemon wedges and a bowl of remoulade for dipping. A squeeze of lemon adds brightness just before eating.

As a meal: Serve with a simple salad or vegetables and a starch such as rice or potatoes. These sides make the shrimp and sauce part of a more complete plate.

Recipe notes & tips

• Pat the shrimp dry before seasoning if they are particularly wet, so the oil and spices cling more evenly.
• Keep the shrimp in a single layer and cook in batches if needed.
• Whisk the remoulade until no streaks of its separate ingredients remain.
• Make the remoulade ahead and keep it chilled until serving.
• Serve lemon wedges on the side so each person can add citrus to taste.

Variations

• Adjust the heat: Use less hot sauce in the remoulade for a milder dip.
• Add more citrus: Serve extra lemon wedges for a sharper finish.
• Change the herbs: Use another chopped fresh herb in place of the Italian parsley.
• Serve as a bowl: Pair the shrimp with rice and vegetables for a main-course bowl.
• Make it an appetiser: Serve the shrimp on a platter with the remoulade in a dipping bowl.

Common mistakes to avoid

• Crowding the basket: The shrimp need space; cook them in batches rather than letting them touch.
• Skipping the coating: Toss thoroughly so the oil and seasoning reach all the shrimp.
• Overcooking: Begin checking at 8 minutes and stop once the shrimp are no longer pink.
• Serving the sauce warm: Keep the remoulade chilled until it is time to serve.
• Forgetting to keep batches warm: Hold cooked shrimp warm while the remaining batch cooks.

How to store

Refrigerate leftover shrimp and remoulade separately in airtight containers and use within 2 days. Reheat the shrimp briefly in the air fryer until warmed through; the remoulade is best served cold and should not be reheated.

Frequently asked questions