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Air fryer shrimp with lemon wedges.
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4 from 4 votes

Air Fryer Shrimp 

Juicy and perfectly seasoned, Air Fryer Shrimp are a quick appetizer or effortless salad topper. Glossed with olive oil and coated in lemon zest, dill, and paprika, they cook up tender and lightly browned in minutes.
Prep Time6 minutes
Cook Time6 minutes
Course: Appetizer, Dinner, Entree or Side Dish
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 4
Author: Emily Teel

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dill weed
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon baking soda (optional)
  • 1 lemon, zested and cut into wedges
  • 2 pounds raw extra jumbo shrimp (16-20), peeled and deveined
  • Chopped fresh dill (optional)

Instructions

  • Mix the marinade. In a large bowl combine olive oil, dill weed, paprika, garlic powder, and a big pinch each of salt and pepper. Add baking soda, if using, along with the lemon zest (save the wedges for later). Whisk to combine.
  • Prep the shrimp. Pat the shrimp dry. Add them to the olive oil mixture, turning to completely coat each one.
  • Air fry the shrimp. Preheat the air fryer to 400°F. Transfer the shrimp to the air fryer basket, leaving a little space between each one. Air fry the shrimp until they are pink throughout, curled, and beginning to brown at the edges, 5 to 6 minutes. Serve with lemon wedges and chopped fresh dill, if you like.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika, and smoked paprika used in this recipe.
  • What size shrimp? One key factor in this recipe is that the shrimp must be on the larger side. Smaller shrimp will overcook too quickly. I recommend using extra jumbo shrimp (16-20 per pound), for this recipe as they stay juicy inside even as they begin to brown. 
  • Tails On or Off:  If you plan to serve air fryer shrimp as an appetizer, leave the tails on when shelling and deveining them. If you’re adding them to a dish you’ll eat with utensils, I recommend removing the tails when the shrimp are still raw.

Nutrition

Calories: 234.6kcal | Carbohydrates: 5.4g | Protein: 31.4g | Fat: 9.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.3g | Trans Fat: 0.02g | Cholesterol: 285.8mg | Sodium: 1353.6mg | Potassium: 314.1mg | Fiber: 1g | Sugar: 0.7g | Vitamin A: 662.4IU | Vitamin C: 14.3mg | Calcium: 131.3mg | Iron: 0.8mg

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