We’re cooking frozen shrimp now, but it’s no secret that I love using my air fryer to make frozen veggies for quick dinner side dishes. This is my favorite quick dinner option, especially when I’m pressed for time and haven’t planned ahead.
About the Ingredient
When it comes to buying frozen shrimp, there are a lot of options. from their size to their preparation, including whether they are cooked or not.
I recommend looking for shrimp that are harvested or produced responsibly. Look for Aquaculture Stewardship Council approved labels.
Look for peeled, tail-off, and deveined shrimp for the most convenient type to use in recipes. Cooking the shrimp with their shells on will actually keep them juicier and reduce the amount of handling they go through during processing, if you don’t like peeling them. You will also want to use raw shrimp in this recipe.
Size is the other variable. The number of shrimp per pound correlates with their size. You will get 26–40 shrimp per pound if the size is 26/40. Consequently, there will be more shrimp per pound if they are smaller, and fewer if they are larger. Remember that labeling can differ and aren’t always controlled.
Ingredients
Fried Shrimp:
- 1 pound large shrimp (16/20 count), peeled and deveined, tails on
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Nonstick cooking spray, for the shrimp
Spicy Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons chopped pickled jalapenos
- 2 tablespoons whole grain mustard
- 1 tablespoon ketchup
- 1 tablespoon hot sauce
- 1 scallion, thinly sliced
Directions
- For the fried shrimp: Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper.
- Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
- Preheat a 3.5 quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with cooking spray. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
- For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.
Get the Recipe: Air Fryer Fried Shrimp
Methods for Presenting Air-Fried Shrimp
Recently, my new favorite seasoned rice recipe and air fryer shrimp have been my go-to meals. I include some kind of vegetable side dish, such as roasted broccolini or green beans and mushrooms.
They’ll go well with a wide variety of side dishes, such as these rustic garlic mashed potatoes in one pot, sautéed shredded Brussels sprouts, or soft steamed carrots.
They are also great as main courses. You can use them in pasta dishes like this reader-favorite fettuccine alfredo for two or even replace the fish in this recipe for lemon butter pasta. For the perfect dinner, add them to shrimp tacos and serve them with coleslaw and creamy jalapeño sauce.
They also make a great addition to in this chipotle shrimp salad and go well with lettuce salads.
Why stop there? Make an appetizer with them! Add salt and pepper to the shrimp and simmer for the shrimp cocktail. Allow them to cool, then store them in the refrigerator. Serve them with cocktail sauce when they’re cooked.
Tips for Storing
For storage. Keep shrimp in the refrigerator for up to three days in an airtight container.
To Warm Up Again. Place the shrimp on a baking sheet and reheat them in the oven or air fryer at 350 degrees Fahrenheit.
To freeze. Store leftovers for up to three months in an airtight, freezer-safe container. Warm up the frozen food.
Air Fryer Shrimp Recipe
Ingredients
- Fried Shrimp:
- 1 pound large shrimp 16/20 count, peeled and deveined, tails on
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Nonstick cooking spray for the shrimp
- Spicy Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons chopped pickled jalapenos
- 2 tablespoons whole grain mustard
- 1 tablespoon ketchup
- 1 tablespoon hot sauce
- 1 scallion thinly sliced
Instructions
- For the fried shrimp: Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper.
- Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
- Preheat a 3.5 quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with cooking spray. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
- For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.
