Air Fryer Butterflied Shrimp Recipe

Shrimp: Large shrimp, peeled and deveined, are the main protein in this dish.

Olive oil: Used to coat the shrimp and help the spices adhere.

Garlic powder: Adds a savory, aromatic flavor to the shrimp.

Paprika: Provides a mild, smoky flavor and a touch of color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Lemon juice: Freshly squeezed, it adds a bright, tangy finish to the shrimp.

When butterflying the shrimp, make sure to use a sharp knife to make a clean cut along the back. This will not only help the shrimp cook evenly but also allow the seasoning to penetrate better, enhancing the overall flavor. Additionally, pat the shrimp dry with a paper towel before tossing them in the olive oil mixture to ensure they get crispy in the air fryer.

• large shrimp - Substitute with scallops: Scallops have a similar texture and cook quickly, making them a good alternative for air frying.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for air frying.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice to the dish.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• Storing Guidelines:

  • Allow the shrimp to cool completely at room temperature before storing.
  • Transfer the cooled shrimp to an airtight container. Ensure the container is clean and dry to maintain freshness.
  • Store the container in the refrigerator. The shrimp will stay fresh for up to 3 days.
  • For best results, place a paper towel at the bottom of the container to absorb any excess moisture, keeping the shrimp crispy.

• Freezing Guidelines:

  • After cooking, let the shrimp cool completely.
  • Arrange the shrimp in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the shrimp are frozen solid.
  • Transfer the frozen shrimp to a freezer-safe bag or airtight container. Label the container with the date for easy tracking.
  • Store the shrimp in the freezer for up to 2 months.
  • When ready to eat, thaw the shrimp in the refrigerator overnight. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes, or until heated through and crispy.

• Preheat your air fryer to 350°F (175°C). Place the leftover butterflied shrimp in a single layer in the basket. Heat for 3-4 minutes, flipping halfway through, until they are warmed through and slightly crispy again.

• Use a microwave for a quick reheat. Place the shrimp on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to avoid overcooking.

• Reheat on the stovetop. Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Once hot, add the shrimp and cook for 2-3 minutes, stirring occasionally, until they are heated through.

• Utilize the oven for a gentle reheat. Preheat to 300°F (150°C). Place the shrimp on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 8-10 minutes, or until warmed through.

• If you have a steamer basket, bring a pot of water to a simmer. Place the shrimp in the steamer basket and cover. Steam for 2-3 minutes, or until heated through, ensuring they remain moist and tender.

• Air fryer: Used to cook the shrimp to a crispy perfection without deep frying.

• Knife: Essential for butterflying the shrimp by cutting along the back.

• Cutting board: Provides a stable surface for butterflying the shrimp.

• Mixing bowl: Used to mix the olive oil, garlic powder, paprika, salt, and black pepper with the shrimp.

• Tongs: Handy for flipping the shrimp halfway through the cooking process in the air fryer.

• Measuring spoons: Ensures accurate measurement of olive oil, garlic powder, paprika, salt, and black pepper.

• Lemon squeezer: Helps to extract freshly squeezed lemon juice to drizzle over the cooked shrimp.

Pre-prep shrimp: Peel and devein the shrimp in advance to save time on the day of cooking.

Mix spices ahead: Combine the olive oil, garlic powder, paprika, salt, and black pepper in a jar the night before.

Use a large bowl: Toss the shrimp in a large bowl to ensure even coating quickly.

Single layer cooking: Arrange the shrimp in a single layer in the air fryer basket to ensure even cooking and save time on flipping.

Lemon juice ready: Squeeze the lemon juice ahead of time and keep it in a small container for quick drizzling.