Go Back
Crispy air fryer salt and pepper shrimp seasoned with coarse salt, cracked pepper, and fresh herbs
Print Recipe

Air Fryer Salt and Pepper Shrimp - Crispy, Zesty, and Fast

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

Ingredients

  • 1 pound large shrimp (16–20 count), shell-on or peeled, deveined
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 2 tablespoons cornstarch (or potato starch)
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon white pepper (optional but recommended for classic flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sugar (balances the heat)
  • 2 cloves garlic, minced
  • 2 scallions (green onions), thinly sliced
  • 1–2 fresh red chilies (Fresno, Thai, or jalapeño), thinly sliced, or 1/2 teaspoon red pepper flakes
  • 1 lime, cut into wedges
  • Optional garnish: chopped cilantro, toasted sesame seeds

Instructions

  • Prep the shrimp: Pat the shrimp very dry with paper towels. Excess moisture prevents crisping. If using shell-on, leave tails and shells on for more crunch; otherwise, peel for easier eating.
  • Preheat the air fryer: Set it to 400°F (200°C) for 5 minutes. A hot basket gives you better browning and texture.
  • Mix the seasoning: In a small bowl, combine salt, black pepper, white pepper, garlic powder, onion powder, and sugar. Stir well to distribute evenly.
  • Coat the shrimp: Toss shrimp with oil, then sprinkle over the seasoning mix and cornstarch. Mix until each piece is lightly coated. The cornstarch should cling without clumping.
  • Load the basket: Arrange shrimp in a single layer in the hot basket. Work in batches if needed. Do not overcrowd—space is key to crisping.
  • Air fry: Cook for 5–7 minutes, flipping halfway. Shrimp should be opaque, curled, and lightly golden with crisp edges. Shell-on shrimp may take the full 7 minutes.
  • Make the aromatic finish: While the shrimp cooks, heat a small skillet over medium with a teaspoon of oil. Add minced garlic and sliced chilies. Sauté 30–45 seconds until fragrant. Stir in half the scallions and turn off the heat.
  • Toss and serve: Transfer hot shrimp to a bowl. Add the garlic-chili mixture and remaining scallions. Toss to coat. Squeeze over lime and garnish with cilantro or sesame seeds if you like. Serve immediately.