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5.0 from 108 votes

Frozen Shrimp Air Fryer Recipe

Making Air Fryer Frozen Shrimp is one of the quickest ways to get shrimp on the table! You can use this recipe for any time of frozen shrimp. It’s perfect for tacos, po’boys, appetizers, and more. 

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 137 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

  • 1 pound frozen Shrimp large/jumbo size
  • 1 tablespoon avocado oil or melted butter
  • 1 tablespoon seasoning of choice lemon pepper, old bay, italian seasoning

Instructions

    Cup of Yum
  1. Add the frozen shrimp to a mixing bowl along with the avocado oil (or butter) and seasoning.
  2. Mix together until all of the shrimp are coated in the oil and seasoning.
  3. Place the shrimp in the air fryer basket in a single layer with no overlapping.
  4. Cook at 375ºF for 4 minutes. Open the basket and shake.
  5. Place the basket back in the air fryer and cook an additional 3-6 minutes - 3 minutes for precooked shrimp and 6 minutes for raw shrimp.

Notes

  • this method works with any type of frozen breaded shrimp including coconut, popcorn, and butterflied
  • may need additional minutes for really large shrimp

Nutrition Information

Serving 1serving Calories 137kcal (7%) Carbohydrates 3g (1%) Protein 23g (46%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 183mg (61%) Sodium 136mg (6%) Potassium 346mg (10%) Fiber 2g (8%) Sugar 0.1g (0%) Vitamin A 63IU (1%) Vitamin C 0.1mg (0%) Calcium 132mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 137

% Daily Value*

Serving 1serving
Calories 137kcal 7%
Carbohydrates 3g 1%
Protein 23g 46%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 183mg 61%
Sodium 136mg 6%
Potassium 346mg 7%
Fiber 2g 8%
Sugar 0.1g 0%
Vitamin A 63IU 1%
Vitamin C 0.1mg 0%
Calcium 132mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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