This is a wonderful and easy recipe for spicy shrimp.
1 lb. fresh or frozen shrimp, peeled and deveined
4 tbsp. cornstarch tsp. salt
1/2 tsp. black pepper, or adjust to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper, optional for heat *
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for a few minutes.
- Prepare the Shrimp: If using frozen shrimp, thaw them according to package instructions. Pat the shrimp dry with paper towels to remove excess moisture.
- Coat with Cornstarch: In a bowl, lightly coat the shrimp with cornstarch. This helps create a crispy texture when air fried.
- Season the Shrimp: In a separate bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix the seasoning well.
- Toss in Seasoning: Add the cornstarch-coated shrimp to the seasoning mixture. Toss the shrimp to ensure they are evenly coated with the spices.
- Add Cooking Oil: Drizzle a bit of cooking oil over the seasoned shrimp and toss to coat. The oil helps promote crispiness.
- Arrange in Air Fryer: Place the seasoned shrimp in a single layer in the air fryer basket. You may need to cook them in batches to avoid overcrowding.
- Air Fry the Shrimp: Cook the shrimp in the air fryer for about 8-10 minutes, shaking the basket halfway through to ensure even cooking. The shrimp should turn pink, opaque, and crispy on the outside.
- Check for Doneness: To make sure the shrimp are fully cooked, cut one open to ensure it’s no longer translucent in the center. The internal temperature of shrimp should reach 145°F (63°C).
- Serve: Once the shrimp are cooked to perfection, remove them from the air fryer and serve immediately.
- Garnish (Optional): Garnish the Salt & Pepper Shrimp with chopped fresh herbs like cilantro or green onions for a burst of color and flavor.
- Enjoy: Serve the crispy, flavorful Salt & Pepper Shrimp as an appetizer, over a bed of rice, or as part of a seafood feast.
- I didn’t have cayenne pepper so I added Pepper flakes.
Source: Fork to Spoon
Parsley & Sage 