Air Fryer Garlic Parmesan Shrimp
Juicy shrimp with a golden, garlicky parmesan-panko crust that stays crispy. Ready in 12 minutes, start to finish. The trick? Pat the shrimp dry and grate your own parmesan.
Equipment
- Air Fryer
- Mixing bowls
- Microplane or Fine Grater
- Paper towels
- Tongs
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Pat the shrimp completely dry with paper towels. This is the step everyone skips. Don't skip it. Wet shrimp won't crisp. (Photo tip: The shrimp should look matte, not glossy, before they hit the bowl.)
- Preheat the air fryer to 375°F and let it preheat for 3-5 minutes. Starting with a hot basket is key for a crisp crust.
- In a medium bowl, combine the panko, grated parmesan, garlic powder, salt, and pepper.
- In a large bowl, toss the shrimp with the olive oil and fresh garlic until evenly coated. Then add the panko mixture and toss gently until every shrimp is fully coated. Press the coating on lightly so it sticks. (Photo tip: You want the shrimp to look like messy little nuggets at this stage — not perfectly smooth, but fully dressed.)
- Place the shrimp in a single layer in the air fryer basket. Don't crowd them. Cook for 6-8 minutes, shaking the basket halfway through, until the coating is golden brown and the shrimp are pink and opaque.
- Transfer to a plate, squeeze fresh lemon juice over the top, and sprinkle with flaky salt and fresh parsley if using. Serve immediately — these don't wait around.
Notes
For the crispiest coating, grate your own parmesan and pat shrimp dry. Don't skip the oil. Work in batches so shrimp don't steam. Leftovers keep 2 days in the fridge; reheat in air fryer at 350°F for 2-3 minutes. The microwave is not your friend here.