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Air fryer buffalo shrimp with crispy golden shrimp coated in spicy buffalo sauce, fresh parsley, and a glossy finish, served as an easy seafood appetizer or weeknight dinner.
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Air Fryer Buffalo Shrimp - Crispy, Spicy, and Fast

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • Large shrimp (about 1 to 1.25 pounds, peeled and deveined, tails on or off)
  • Cornstarch (or potato starch)
  • Garlic powder
  • Onion powder
  • Paprika (regular or smoked)
  • Kosher salt and black pepper
  • Olive oil or avocado oil spray
  • Unsalted butter
  • Buffalo hot sauce (like Frank’s RedHot)
  • Honey or brown sugar (optional, for balance)
  • Lemon or lime (for a bright finish)
  • Fresh parsley or chives (optional, for garnish)
  • Ranch or blue cheese dressing (for serving, optional)
  • Celery sticks (optional)

Instructions

  • Prep the shrimp: Pat the shrimp very dry with paper towels. Dry shrimp crisp better and don’t steam in the air fryer.
  • Season the coating: In a bowl, mix 1/3 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  • Coat the shrimp: Toss the shrimp in the seasoned cornstarch until lightly and evenly coated. Shake off any excess.
  • Preheat the air fryer: Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the shrimp crisp quickly.
  • Oil the basket: Lightly spray the basket with oil. Arrange the shrimp in a single layer with a little space between them. Work in batches if needed.
  • Air fry: Cook for 3 minutes. Flip or shake the basket, then cook another 2–4 minutes until the shrimp are opaque and lightly crisp around the edges. Don’t overcook—they go rubbery fast.
  • Make the Buffalo sauce: While the shrimp cook, melt 3 tablespoons butter. Stir in 1/3 to 1/2 cup Buffalo hot sauce and 1 teaspoon honey or brown sugar (optional, for balance). Taste and adjust heat.
  • Toss and finish: Add hot shrimp to a bowl, pour over the Buffalo sauce, and toss to coat. Squeeze in a little lemon or lime for brightness. Garnish with chopped parsley or chives.
  • Serve: Plate immediately with celery and your favorite ranch or blue cheese. They’re best hot and crisp.