I made these Garlic Parmesan Shrimp after spending an entire Saturday helping clean the walking trail near the old bridge in town. A few of us volunteers, all in our sixties or older, had signed up through the community center. By midday, we were covered in dust, our knees aching, but our spirits high. I came home with the kind of tired that feels good—earned. And I was starving.
Dinner needed to be quick, but I didn’t want to settle for something dull. As I was flipping through my little recipe notebook, a card slipped out—one my daughter had tucked in years ago. On it: “Air Fryer Garlic Parmesan Shrimp.” I smiled. That girl always did have a knack for turning leftovers into something crave-worthy.
I grabbed the shrimp from the freezer, remembering I had a block of Parmesan and some fresh parsley left from a pasta night earlier in the week. The rest was pantry staples.
As the air fryer hummed and filled the kitchen with the scent of toasted garlic and cheese, I poured myself a glass of cold white wine and leaned against the counter, shoes still by the door. It felt comforting, familiar—and surprisingly indulgent for something so easy to make.
Short Description
Crispy, golden shrimp made in the air fryer with garlic, Parmesan, and a hint of spice—perfect as an appetizer, snack, or light meal.
Key Ingredients
For the shrimp:
- 1 pound large raw shrimp (peeled and deveined, tails on or off)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- ¼ teaspoon red pepper flakes (optional)
For the coating:
- ¾ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
For dipping (optional):
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 clove garlic (minced)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Tools Needed
- Mixing bowls
- Air fryer
- Tongs or spatula
- Shallow dredging dish
- Cooking spray or brush for oil
Cooking Instructions
Step 1: Prepare the Shrimp
Pat shrimp dry with paper towels to remove moisture. In a bowl, toss with olive oil, salt, pepper, garlic powder, onion powder, paprika, and red pepper flakes (if using) until evenly coated.
Step 2: Make the Coating Mixture
In a shallow dish, mix Parmesan, panko, flour, parsley, and Italian seasoning. Blend well so every bite gets a balanced crunch.
Step 3: Coat the Shrimp
Dredge each shrimp in the coating, pressing gently to help it stick. Lay coated shrimp on parchment or a plate.
Optional: For a thicker crust, dip shrimp in beaten egg before dredging.
Step 4: Preheat the Air Fryer
Set the air fryer to 375°F (190°C) and preheat for 3–5 minutes for even cooking and better crisping.
Step 5: Air Fry the Shrimp
Lightly grease the basket. Arrange shrimp in a single layer. Air fry for 5–6 minutes, flip, and cook another 5–6 minutes until golden and crispy. Internal temp should reach 120–125°F.
Optional Dipping Sauce:
Mix all dipping sauce ingredients in a small bowl. Adjust seasoning to taste. Serve chilled alongside the shrimp.
Why You’ll Love This Recipe
Garlicky Goodness: Each bite is packed with warm, savory flavor.
Crunch Factor: The panko-Parmesan crust is golden and crispy without deep-frying.
Quick Fix: From start to finish, it takes under 25 minutes.
Guilt-Free: Lower oil and fewer calories thanks to air frying.
Entertaining-Worthy: It’s elegant enough for parties, easy enough for Tuesday dinner.
Mistakes to Avoid & Solutions
Skipping the Drying Step: Wet shrimp leads to soggy coating. Always pat them dry first.
Not Preheating the Air Fryer: This causes uneven texture. Take a few minutes to preheat, it’s worth it.
Overcrowding the Basket: Overlapping shrimp steam instead of crisp. Cook in batches if needed.
Using Pre-Grated Parmesan: Freshly grated melts better and adds flavor depth.
No Oil in the Basket: Skipping oil spray can make shrimp stick or cook unevenly. Lightly coat the basket before frying.
Serving and Pairing Suggestions
As a Starter: Serve with the garlic-lemon dip or cocktail sauce.
Taco Night: Toss shrimp in warm tortillas with slaw and avocado.
Light Dinner: Pair with a quinoa salad or roasted veggies.
Party Platter: Arrange on a platter with toothpicks and dipping sauces for guests.
Pair With: Crisp white wine like Sauvignon Blanc or a lemony iced tea.
Storage and Reheating Tips
Refrigerate Leftovers: Store in an airtight container for up to 2 days.
Best Reheating Method: Air fry at 350°F for 3–4 minutes to restore crispness.
Avoid Microwaving: This makes the coating soft and rubbery.
Freezing: Not ideal, the breading can lose texture. Best enjoyed fresh.
FAQs
1. Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before seasoning.
2. Do I need to peel the shrimp?
It’s up to you. Tails-on makes for better presentation, but tail-off is easier for eating.
3. Can I skip the flour?
You can, but the coating may not stick as well. Flour helps bind the Parmesan and panko.
4. What’s the difference between panko and regular breadcrumbs?
Panko gives a lighter, crispier texture. Regular breadcrumbs are finer and can be heavier.
5. Is this dish spicy?
Not unless you add red pepper flakes. Feel free to adjust the heat to your liking.
Tips & Tricks
Let shrimp come to room temperature for 10 minutes before cooking for even doneness.
Use tongs to flip shrimp gently, helps keep the coating intact.
For an extra-garlic punch, add freshly minced garlic to the seasoning mix.
A squeeze of lemon over the finished shrimp brightens the whole dish.
Don’t skip the dip! It elevates the shrimp from great to unforgettable.
Recipe Variations
Coconut Parmesan Shrimp
Swap ¼ cup panko with unsweetened shredded coconut. Coat and air fry as usual. Serve with sweet chili sauce.
Cajun-Style Garlic Shrimp
Add 1 teaspoon Cajun seasoning to the shrimp mixture and swap Italian herbs for paprika.
Lemon-Herb Version
Add lemon zest to the coating and squeeze fresh lemon juice over the cooked shrimp.
Low-Carb Friendly
Skip flour and panko, and use almond flour and crushed pork rinds with Parmesan instead.
Herbed Yogurt Dip
Mix Greek yogurt with chopped dill, lemon juice, and a dash of salt. Pairs beautifully with the crispy shrimp.
Final Thoughts
That night, I didn’t bother setting the table. I just sat by the window with my plate, watching the sun dip behind the trees. The shrimp were golden and crisp, with just the right hint of heat.
Simple, flavorful, and deeply satisfying after a day of good, honest work. Sometimes, that’s all you really need—food that fills you up and slows you down, even if just for a moment.
Air Fryer Garlic Parmesan Shrimp
Print ThisIngredients
- For the shrimp:
- 1 pound large raw shrimp (peeled and deveined, tails on or off)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- ¼ teaspoon red pepper flakes (optional)
- For the coating:
- ¾ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
- For dipping (optional):
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 clove garlic (minced)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
Step 1: Season the Shrimp
Pat shrimp dry. Toss with olive oil, salt, pepper, garlic powder, onion powder, paprika, and red pepper flakes (if using).
Step 2: Prepare Coating
Mix Parmesan, panko, flour, parsley, and Italian seasoning in a shallow dish.
Step 3: Coat the Shrimp
Press shrimp into coating to adhere. Optional: Dip in beaten egg first for a thicker crust. Set aside.
Step 4: Preheat Air Fryer
Heat to 375°F (190°C) for 3–5 minutes.
Step 5: Cook the Shrimp
Lightly grease basket. Air fry shrimp in a single layer for 5–6 minutes per side until crispy and cooked through (120–125°F).
Optional Sauce
Mix all sauce ingredients in a bowl. Chill and serve with shrimp.
