Air Fryer Shrimp

Yes, but they must be fully thawed and patted very dry first, or they will release water during cooking. Thaw overnight in the fridge or in a bowl of cold water for 15 minutes, then pat thoroughly dry and proceed as normal.

Overcooked shrimp become tough in seconds. Pull them the moment they turn opaque and curl slightly—do not wait for them to fully firm up. They will firm a bit more as they cool; this is carryover cooking.

Yes. Marinate peeled, deveined shrimp in lemon juice, garlic, olive oil, and spices for up to 4 hours in the fridge. Pat very dry before cooking. Do not marinate longer than 4 hours or the lemon will start to denature the shrimp.

Cocktail sauce, garlic aioli, or a squeeze of fresh lemon. Serve over pasta, rice, or salad, or simply with toasted bread. They are also excellent on skewers as a party appetizer.

Toss with Old Bay seasoning, or with soy sauce and sesame oil for Asian flavor, or with cumin and smoked paprika for a Spanish bent. The cooking method stays the same; just swap the seasonings.

Yes. Heat a skillet over high heat, add 1 tbsp oil, and cook seasoned shrimp 2–3 minutes per side until opaque. You will get less overall crisping than the air fryer, but the flavor is identical.