This was really amazing tasting. I used on top of a lemon infused pasta. I also added mushrooms to the shrimp when I seasoned them and put them in the Air Fryer as well. Super easy to do, took less than 30 minutes from start to finish. Can’t wait for leftovers!
i made this after getting an air-fryer from the better half. directions are spot-on . i used no-salt lemon pepper and let the shrimp sit in the sauce @ 30 minutes while i was goofing in the yard. it sure did look good. my wife and ( surprise daughter / 2-legged stomach ,that walked in unepectantly ) sure seem to enjoy it. i got sliders instead.
These shrimp look great! I’m a big fan of fried shrimp, but this recipe takes things to new, healthier level! Maybe I can eat them more often now?
We love this easy and delicious air fryer shrimp recipe – it is so simple, requires no cooking experience, and is naturally low carb and keto complaint – for an easy to make gluten free shrimp.
It is hard to get a crunchy, crispy, fried shrimp texture without adding breading to the shrimp – but we’re using simple grated parmesan cheese and high heat to get a crunch that won’t break your macros.
This isn’t just for keto eaters – it’s a super simple gluten free trick you can use with pretty much any food for an extra crunchy bite!
Using grated parmesan is essential to this recipe – it will help to give a crunchy, crispy, “breaded” texture without adding any bread or carbs.
I personally prefer drier, less expensive grated cheese for this – since it will have a more breadcrumb like texture. Look for brands that are shelf-stable for this (I use Kraft, but any are good.)
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces uncooked medium shrimp, peeled and deveined
1 lemon, sliced.
Preheat an air fryer to 400 degrees F (200 degrees C).
Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated.
Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.