Airfryer garlic shrimp (popcorn shrimp) with lemon aioli dip
Crispy, tender, and full of flavor that describes these Airfryer garlic shrimp, also called popcorn shrimp, the best. I served it with a homemade creamy lemon aioli dip. It’s an easy recipe and it’s ready in just 10 minutes (including making the sauce!). You can make them in advance so you only have to heat them in the air fryer again for a few minutes and serve them! A crowd-pleaser for sure!
Equipment
Ingredients
Lemon Aioli dip
- ½ cup mayonnaise
- ½ teaspoon lemon grated
- 1 teaspoon garlic powder
- 1 ½ teaspoon lemon juice
- 1 teaspoon parsley chopped
- 1 teaspoon lemon juice
- 2 teaspoons olive oil extra vierge
Airfryer garlic shrimp
- 12 ounces shrimp large or medium, peeled and deveined
- 6 tablespoons all-purpose flour
- 1 egg size M
- 1 cup panko bread crumbs
- ½ teaspoon paprika powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Lemon aioli dip
- In a small bowl combine all the ingredients and whisk well. Store in the refrigerator until use.½ cup mayonnaise, ½ teaspoon lemon, 1 teaspoon garlic powder, 1 ½ teaspoon lemon juice, 1 teaspoon parsley, 1 teaspoon lemon juice, 2 teaspoons olive oil
Airfryer garlic shrimp
- Place the shrimp in a bowl and add some flour to it. Toss the shrimp until they’re evenly coated. Remove excess flour.12 ounces shrimp, 6 tablespoons all-purpose flour
- In a second bowl beat the egg.1 egg
- Take a third bowl and mix the panko with paprika powder, garlic powder, onion powder, salt, and ground pepper.1 cup panko bread crumbs, ½ teaspoon paprika powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Put the bowls in front of you. Take a shrimp and dip in the egg, then toss in the panko mixture. Press slightly. Put on a plate and repeat for the other shrimp.
- Bake in the air fryer at 390 °F (400 °C) for 5 minutes.
- Serve hot with the lemon aioli dip.
NOTES
1 - Shrimp - Use small or medium-sized shrimp. I used medium-sized shrimp because the air fryer tends to make them a bit drier. Devine them before using them. And make sure they don’t have heads and tails.
2. - Panko - Japanese breadcrumbs. It’s made of bread and it’s crunchier and airier compared to normal breadcrumbs. You can substitute it with normal breadcrumbs.
3. - Substitutes
Deep-fry - You can also deep-fry the shrimp at 350 °F (180 °C) for 3 minutes until golden brown. Fry them in badges.
Seasoning -
Mexican - Add 1 ½ teaspoon Tex Mex seasoning
Asian - Add ½ teaspoon five-spice powder
Italian - Add 2 teaspoons Italian seasoning
4. Serve with
Serve this with this lemon aioli dip, sweet chili sauce, or a homemade whiskey sauce.
5. - Storage
Make-ahead / Refrigerator - Store them for up to three days in an airtight container in the refrigerator.
Freezer - Let the shrimp cool to room temperature. Spread on a baking plate and freeze for 30 minutes. Then you can take them off the plate and put them in a freezer bag. You can store them for 2 months in the freezer.
Reheat - Warm them in an air fryer for 2 minutes (when refrigerated) or 3 minutes when deep-frozen at 350 °F (or 180 °C).
6. - Nutritional values
The nutritional values calculation is per shrimp
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