Easy Shrimp Air Fryer Dinner - Fast, Flavorful, and Weeknight-Friendly
Ingredients
- 1 pound raw shrimp, peeled and deveined (medium or large, tails on or off)
- 1 red bell pepper, sliced into thin strips
- 1 small zucchini, halved lengthwise and sliced into half-moons
- 1 small red onion, sliced thin
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Zest of 1 lemon and 2 tablespoons lemon juice
- Fresh parsley or cilantro, chopped, for garnish
- Cooked rice, quinoa, or warm tortillas (optional, for serving)
Instructions
- Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps the shrimp and veggies cook evenly and crisp up.
- Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the basket.
- Season everything: In a large bowl, toss shrimp, bell pepper, zucchini, and red onion with olive oil, garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, black pepper, lemon zest, and lemon juice.
- Arrange in the basket: Spread the veggies in a single layer first, then place the shrimp on top. If your air fryer is small, cook in two batches rather than crowding.
- Cook: Air fry for 6–8 minutes, shaking the basket halfway. Shrimp are done when they’re pink, firm, and opaque with a light char on the edges.
- Taste and finish: Sprinkle with more salt, a squeeze of lemon, and chopped parsley or cilantro. Toss gently.
- Serve: Spoon over rice or quinoa, or tuck into warm tortillas with a dollop of yogurt or avocado. Serve immediately.
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