Air Fryer Breaded Shrimp

a cooked breaded shrimp dipped into a pink sauce using a fork.

This Air Fryer Breaded Shrimp is made in under 20 minutes with almost no oil. It's so easy, crunchy on the outside, tender and juicy on the inside.

Course Air Fryer

Cuisine American

Keyword air fryer breaded shrimp, air fryer breaded shrimp recipe, air fryer shrimp with breading, breaded shrimp in air fryer, panko fried shrimp air fryer

Prep Time 5

Cook Time 8

Total Time 13

Servings Servings

Calories 199kcal

Author Maria Doss

Equipment

Air Fryer

Ingredients

1 pound large raw shrimp (21 to 25 count) peeled, deveined
1 large egg
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups panko bread crumbs

Instructions

Prep shrimp. If using frozen shrimp, thaw completely and pat them very dry with paper towels before breading.
Make batter. Add the egg, flour, salt, and pepper to a large bowl and whisk until smooth. Add the shrimp and toss until evenly coated.
Breading. Place the panko in a shallow dish. Working with one shrimp at a time, dredge it in the breadcrumbs, turning and gently pressing on all sides so the panko sticks evenly. Transfer to a plate and repeat with the remaining shrimp.
👉 Press the breadcrumbs firmly onto both sides of each shrimp. This helps the coating adhere and gives you that extra-crispy crunch!
Air fry. Preheat the air fryer to 400°F. Arrange half the shrimp in a single layer, leaving space between each one. Spray generously with cooking spray and air fry for 7–8 minutes, or until golden and cooked through. No need to flip!
Transfer the shrimp to a plate and repeat with the remaining batch.
👉 For an extra-deep golden and crunchy coating, give the shrimp another light spray of cooking oil after about 4 minutes.
Serving. Serve hot with spicy sriracha mayo, remoulade, tartar or bang bang sauce.

Video

Notes

Shrimp size – We recommend using 21 to 25 count shrimp for this recipe. If using 31 to 40 count then reduce cooking time accordingly.

Cooking time –

For 21 to 25 count shrimp – cook at 400°F for 7 to 8 mins

For 31 to 40 count shrimp – cook at 400°F for 5 to 6 minutes

Don’t overcrowd – I used 6 quart instant vortex and 1 pound of shrimp was perfect cooked in two batches, without being overcrowded.

Tails – Tails can be kept intact or removed (we left the tails on for a prettier presentation).

Dredge well – Using hands, make sure to press bread crumb mixture well on both sides of the shrimp to help it adhere well and give a thicker coating.

Panko breadcrumbs – If you don’t have panko, then regular bread crumbs may be used (but, the shrimp won’t get as crispy).

Nutrition