If you've ever found yourself staring at a bag of frozen shrimp at 5:23pm, wondering if you can whip up something fancy-ish before the kids declare mutiny—or is that just my lot?—then you are in the right place. This Air Fryer Garlic Parmesan Shrimp is what I make when I want dinner to feel a bit special but can't be bothered with, you know, actual effort. First time I tried it, I was a little heavy-handed with the garlic (and nobody complained, so maybe it was meant to be). Oh, and don't ask me about the time I accidentally used cinnamon instead of paprika—trust me, don't go there.
Why I Keep Making This (Yes, Even On Mondays)
I make this when I want dinner to feel restaurant-level impressive, but real talk—it's just shrimp, cheese, and some pantry stuff thrown in the air fryer. My family goes wild for it (my youngest calls them "fancy fish nuggets"), and it's the only shrimp dish my friend Lisa will touch, and she's picky. Sometimes I double the batch and still, poof, it's gone before I sit down. The best part? No hovering over a pan, dodging oil splatters like I'm in an action movie. If you're someone who forgets to thaw shrimp (me, all the time), this still works out. I mean, mostly.
Gather These Ingredients (Substitutions, Too!)
- 450g (1 lb) large raw shrimp, peeled and deveined (I sometimes use frozen—just run them under cold water for a few mins if you're in a hurry)
- 3 tablespoon olive oil (honestly, any neutral oil is fine, but olive's my go-to)
- 4 cloves garlic, minced (granulated garlic works if the real thing's run out, I won't tell)
- ⅓ cup grated parmesan (my grandmother swears by Parmigiano-Reggiano, but supermarket tubs work)
- ½ teaspoon paprika (I've used smoked and sweet, both are good; if you only have chili powder, it's "experimental")
- ¼ teaspoon salt (or more, but parmesan is salty too so careful)
- ¼ teaspoon black pepper
- 2 tablespoon chopped fresh parsley (dried is fine, or skip if you're feeling lazy)
- Lemon wedges, to serve (if you remember them, which is rare in my kitchen)
How I Make This, Step By Step (Mostly)
- Preheat your air fryer to 200°C (400°F). Or don't, if yours doesn't need it. Mine's a bit finicky, so I usually give it a few mins to warm up.
- Mix up the coating: In a big-ish bowl, toss together the shrimp, olive oil, garlic, parmesan, paprika, salt, and pepper. Get your hands in there if you're brave (I use a spoon because shrimp are slippery little devils). This is where I usually sneak a taste—just the coating, not the raw shrimp, obviously.
- Into the basket: Tip the shrimp into the air fryer basket in a single-ish layer. If they're a bit crowded, that's ok—they shrink as they cook. Don't stress if they're not perfect.
- Cook for 7–9 minutes, shaking the basket halfway through. You want them pink, opaque, and with a little golden edge from the cheese. If you see a bit of cheese melt mess at the bottom, that's basically chef's treat, nibble it while no one's looking.
- Toss with parsley when they're done, and hit them with a squeeze of lemon. Or not. Up to you.
Some Notes From My (Occasionally Chaotic) Kitchen
- The cheese gets crispy if you let the shrimp sit for a minute. Worth the wait, I promise.
- Undercooked shrimp are sad and rubbery, but overcooked ones are worse. If in doubt, err on the shorter side and check one. Actually, I find it works better if you pull them at the 7 min mark and just peek.
- I once tried adding extra garlic for "flavor bomb"—turns out, there's such thing as too much garlic. Lesson learned.
Variations (Some Hits, One Miss)
- Spicy version? Toss in a pinch of red pepper flakes.
- Try lime and cilantro instead of lemon and parsley. Trust me, it's a whole different vibe.
- One time I swapped parmesan for cheddar (because I ran out and couldn't be bothered to go to the shop)—honestly, not my best move. Kind of greasy. But you live and learn!
What You Need (And What You Can Improvise)
- Air fryer (obviously, but I once did this in a regular oven at 220°C for 12 mins—works, just not as crispy)
- Mixing bowl (or a big zip-top bag if that's what's clean)
- Tongs, or just a fork if your kitchen's like mine and things vanish mysteriously
And if you don't have an air fryer—on second thought, you could broil these on a tray, but keep a close eye so they don't go from golden to charcoal.
How to Store (If There's Anything Left)
Pop leftovers in an airtight container in the fridge—good for about 2 days, though honestly, in my house it never lasts more than a day! Cold shrimp on a salad for lunch is a winner (my attempt at meal prep, usually gone by 11am).
Serving Them Up (My Way)
I love to pile these shrimp over some garlicky pasta or just serve them with crusty bread for mopping up the cheesy bits. My cousin swears by tossing them into a Caesar salad—turns it into a "fancy night" even if it's the middle of the week. We've even put them on tacos (not traditional, but so good!).
Lessons I've Learned (The Hard Way)
- Don't skip the oil or you'll end up with sad, dry shrimp. I once tried to "lighten it up" and, yeah, regretted it...
- If you crowd the basket, they get a bit steamed. It still tastes good, just not crispy; I tend to think a little overlap is fine, but don't pile them a mile high.
- Let them rest for a minute after cooking—cheese crisps up; also, you won't burn your tongue (which I have, more than once).
FAQ (Real Questions, Real Answers)
- Can I use cooked shrimp? Honestly, you can, but it's a bit easy to overcook them. Maybe just heat for 3 mins, toss in the coating, and call it a day. Not quite the same, but it'll do.
- What if I don't have parmesan? I've used pecorino once (fancy, right?), and it was great. Or try nutritional yeast for a dairy-free kick. Or skip the cheese, though that's basically changing the whole gig.
- Is parchment paper okay in the air fryer? So, I've used it, but only when it doesn't block the vents. Otherwise the shrimp just steam, which is a bit sad. Better without, but not a dealbreaker.
- How do I make this gluten free? Good news—it's already gluten free, unless you accidentally add bread crumbs, which you don't need here. (Been there, got the crumbs stuck in my air fryer.)
- Where can I find more air fryer recipes like this? I get lots of ideas from SkinnyTaste (her stuff is fab), or if you want a deep dive into air fryer tricks, Serious Eats has a whole rundown.
And there you go; that's my take on Air Fryer Garlic Parmesan Shrimp—easy, crowd-pleasing, and just the right amount of garlicky goodness. Let me know if you try it (and if you manage to keep leftovers, tell me your secret, please!).
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ⅓ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges, for serving
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2In a large bowl, combine shrimp, olive oil, minced garlic, parmesan cheese, Italian seasoning, paprika, salt, and black pepper. Toss until shrimp are evenly coated.
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3Arrange the shrimp in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
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4Air fry for 7-8 minutes, shaking the basket halfway through, until shrimp are pink and cooked through.
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5Transfer shrimp to a serving plate. Garnish with chopped parsley and serve with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Lemon wedges, for serving
Instructions
-
1Preheat your air fryer to 400°F (200°C) for 3 minutes.
-
2In a large bowl, combine the shrimp, olive oil, minced garlic, Parmesan cheese, Italian seasoning, paprika, salt, and black pepper. Toss until the shrimp are evenly coated.
-
3Arrange the shrimp in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
-
4Air fry the shrimp at 400°F (200°C) for 6-8 minutes, shaking the basket halfway through, until the shrimp are pink and cooked through.
-
5Transfer the cooked shrimp to a serving plate. Garnish with chopped parsley and serve with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!