Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Basket air fryer, sized to hold one loose layer
- Scale, bowl, tongs and food thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use large shrimp of similar size. Cooked shrimp are unsuitable for the listed raw-shrimp timing.
- The stated time excludes extra batches; follow your air-fryer manual for minimum load, preheating and safe operation.
Make it work
- Uneven browning: leave more space and turn the food as directed.
- Undercooked center: extend cooking and check thickness; browning alone does not establish safe meat doneness.
Prep 10 min · Cook 8 min
The total includes preparation, one cooking batch and any listed pressing or resting. Allow extra time for additional batches.
Ingredients
- 14 oz (400 g) peeled, deveined raw shrimp, thawed
- 2 garlic cloves (6 g), finely grated
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) paprika
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Prepare the ingredients
Thaw shrimp in the refrigerator if needed, drain and pat very dry. Toss with oil, garlic, paprika, salt and pepper; keep the lemon juice for serving. - Heat the air fryer
Preheat according to your appliance manual to 390°F (200°C). Use the basket insert so air can circulate. Do not use loose parchment during preheating. - Arrange without crowding
Place the food in the basket in a loose, even layer, leaving room for air to move. If it does not fit, cook in batches; the listed cooking time assumes one batch. - Air fry and turn
Cook for 5–8 minutes, shaking or turning after 3 minutes. Appliance power and food thickness vary, so start checking at the lower end of the range. - Check doneness
Finish when the flesh is pearly and opaque throughout; check larger shrimp reach 145°F (63°C). Extend cooking in short intervals if needed, rather than serving underdone food to meet the timer. - Finish and portion
Toss with lemon juice and divide into two portions. Serve straight away.
Cook’s notes
Use large shrimp of similar size. Cooked shrimp are unsuitable for the listed raw-shrimp timing. This recipe uses an air fryer and includes only the ingredients listed.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Shellfish. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 210 kcal · Protein 28 g · Carbohydrates 4 g · Fat 9 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.