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Crispy Air Fryer Fried Shrimp Recipe

Crispy Air Fryer Fried Shrimp

Large shrimp are coated in seasoned flour, egg, and crisp panko breadcrumbs before air-frying at 400°F until golden and juicy. This quick seafood recipe serves four and cooks in under 10 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Seasoned Flour
  • 1/2 cup All-purpose flour
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Shrimp and Coating
  • 1 pound Large raw shrimp, peeled and deveined; tails may be left on
  • 2 Large eggs
  • 1 cup Panko breadcrumbs
For Cooking and Serving
  • As needed Cooking spray or neutral oil
  • For serving Cocktail sauce, lemon wedges, remoulade, or tartar sauce

Method
 

Step-by-Step
  1. Pat the shrimp very dry with paper towels. Dry shrimp hold the breading better and crisp more effectively.
  2. Prepare three shallow bowls. In the first, mix the flour, paprika, garlic powder, kosher salt, and black pepper; place the beaten eggs in the second and the panko breadcrumbs in the third.
  3. Coat each shrimp in the seasoned flour, dip it into the beaten egg, and press it into the panko breadcrumbs so the crumbs adhere. Set the breaded shrimp on a plate while finishing the remaining shrimp.
  4. Preheat the air fryer to 400°F (200°C) for about 3 minutes if your model recommends preheating. Lightly spray the basket with cooking spray or brush it with a small amount of neutral oil.
  5. Arrange the shrimp in a single layer without overlapping, working in batches if necessary. Lightly spray the tops of the breaded shrimp.
  6. Air-fry for 4–5 minutes, turn the shrimp, and cook for another 3–5 minutes. Begin checking at about 7–8 minutes; the shrimp are ready when the coating is golden, the centers are opaque, and the thickest shrimp reaches 145°F internally.
  7. Serve the shrimp immediately with cocktail sauce, lemon wedges, remoulade, or tartar sauce. For the best crunch, avoid letting the cooked shrimp sit covered or stacked.

Notes

Use large shrimp, approximately 16–20 per pound, because they remain juicy during the short cooking time. Do not overcrowd the basket, since overlapping shrimp can steam instead of crisping. For variations, replace the paprika and garlic powder with 1–2 teaspoons of Old Bay or Cajun seasoning, or add 1/4 cup grated Parmesan to the panko.