Air Fryer Shrimp—shrimp (fresh or frozen) tossed in a seasoned panko coating then air "fried" to crispy glory—take me back to the very best of high school times: fried popcorn shrimp day.
I packed my own lunch most days, but when the cafeteria was serving popcorn shrimp (which always came with a giant side of macaroni and cheese) I put my hard-earned minimum wage dollars on the line.
It was worth it every single time!
My dietary choices in high school were not the most prudent (if I forgot my lunch, I'd eat French fries and a big Rice Krispy treat).
Now, I want the weeknight meals I cook at home to be reasonably healthy, but I have not lost that high school affinity for fried shrimp.
Enter CRISPY AIR FRYER SHRIMP!
Thanks to the air fryer (this is the model I have), very little oil is needed to create crispy, crunchy shrimp that take me right back to those ultra-anticipated fried shrimp lunches, but with a mega flavor and freshness upgrade.
This shrimp recipe is also FAST, making it a great go-to for hectic evenings.
At 390 degrees F, it takes just 4-5 minutes to cook shrimp in the air fryer.
How to Make Air Fryer Shrimp
This recipe is for air fryer breaded shrimp.
It uses the double dip method: first the shrimp are dipped in egg wash, then into a breadcrumb mixture.
The egg wash is mandatory. (I know because I tried this recipe without it; it was a flop.) The egg is what allows the breadcrumbs to stick and create the air fryer shrimp tempura (without it, you might as well cook the shrimp without breading).
The breadcrumbs are seasoned with herbs and Parmesan, which taste yummy paired with just about anything. Feel free to create your own custom seasoning blend.
The Ingredients
Shrimp. Easy-to-use, quick-cooking, and protein-packed, shrimp is a wonderful ingredient for healthy dinners. Plus, with the crispy Parmesan breading from this recipe, they’re certain to be a hit with everyone (including kids!).
Eggs. Helps the breadcrumb mixture stick to the shrimp.
Lemon. Both lemon juice and zest add brightness and acidity.
Breadcrumbs. As with my Air Fryer Fried Chicken Breast and Air Fryer Chicken Tenders, a tasty breading is very important. I used Italian seasoned whole wheat breadcrumbs, which add additional flavor without any extra effort.
Parmesan. Parmesan adds a scrumptious salty, cheesy flavor to the breadcrumb mixture.
Spices. A blend of garlic powder, dried parsley, dried oregano, salt, and pepper adds fantastic Italian-inspired flair.
The Directions
Dry the shrimp, then toss them with oil, lemon zest and juice, and spices. Let sit at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
Stir the breadcrumbs and Parmesan together in one dish. Beat the egg in another dish.
Dip each shrimp into the egg, then into the breadcrumb mixture.
Lay the shrimp in the basket of an air fryer, then coat with nonstick spray.
Cook at 390 degrees F for 2 minutes. Flip the shrimp, then cook for another 2 minutes. Repeat with the remaining shrimp. ENJOY!
Shrimp Sandwich. Turn your air fryer shrimp into a scrumptious sandwich. A shrimp po’boy would be ultra tasty. Try it with the dipping sauce from these Salmon Croquettes.
Air Fryer Shrimp and Grits. Shake things up by swapping these shrimp for the shrimp in my Skinny Cajun Shrimp and Grits recipe.
Storage Tips
To Store. Refrigerate shrimp in an airtight storage container for up to 3 days.
To Reheat. Recrisp shrimp on a baking sheet in the oven or in the air fryer at 350 degrees F.
To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen.
Meal Prep Tip
Since these shrimp are ideal for freezing and reheating, you can fully prepare the recipe as directed and freeze the leftovers for easy shrimp meal prep.
Air Fryer. The one I own and recommend, with its 5.5-quart bowl and multiple programmable cooking methods.
Pie Plate. My favorite tool to use for the breading prep.
Citrus Juicer. This makes juicing a lemon so much easier.
The Best Air Fryer
If you’re a fan of fried food (like me!), an air fryer is a worthy investment. It’s the ideal kitchen appliance for making healthier versions of all your favorite foods.
What was your cafeteria fave? I’d love to hear about it in the comments below.
If you try this recipe, please let me know what you think in the comments too!︎
Frequently Asked Questions
Can I Make Air Fryer Frozen Shrimp?
Yes, you can make this recipe with frozen shrimp. If you want to use frozen shrimp, just make sure to thaw them and pat them dry before starting the recipe. To cook frozen shrimp in the air fryer, you’ll need to add several extra minutes. You will also need to air fry the shrimp without breading.
Can I Make This Recipe with Small Shrimp?
While I think this recipe works best with jumbo shrimp, you can use smaller-sized shrimp if that’s all you can find. Be aware that smaller shrimp will cook faster than the jumbo shrimp, so you’ll want to watch them very closely and adjust the cook time accordingly.
What Dipping Sauces Can I Pair with Air Fryer Shrimp?
These crispy shrimp are ideal for dipping in any of your favorite sauces! I like pairing them with the basil dipping sauce from my Zucchini Fries recipe or marinara sauce.
Air Fryer Shrimp Video
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1small lemonzest and juice, plus additional for serving
1teaspoongarlic powder
1teaspoondried parsley
1/2teaspoondried oregano
1/4teaspoonkosher salt
1/4teaspoonblack pepper
1/3cupItalian seasoned whole wheat breadcrumbs
1/4cupgrated Parmesan cheese
Nonstick cooking spray
Chopped fresh parsley or chivesoptional for serving
Instructions
Pat the shrimp dry and place in a large bowl. Top with the oil, lemon zest and juice, garlic powder, parsley, oregano, salt, and pepper. Toss to combine evenly, then cover and set aside at room temperature for 15 minutes or refrigerate for 1 hour (if you leave the shrimp for longer, the citrus juice will start to break them down).
Stir the breadcrumbs and Parmesan together in a shallow baking dish (a pie plate works well). In a separate dish, beat the egg. Keep a baking sheet handy and line with parchment paper for easy cleanup.
Remove the shrimp from marinade and shake off any excess. Dip in the beaten egg, shake off excess, then dip in the breadcrumb mixture to coat both sides. Place on the prepared baking sheet.
Preheat the air fryer to 390 degrees F. Coat the basket with non-stick spray, then place the shrimp in the basket in a single layer, ensuring that they do not overlap (you'll likely need to cook the shrimp in batches). Coat the top of the shrimp with nonstick spray, then slide the basket into place.
Air fry the shrimp for 2 minutes, remove the basket, then with tongs, carefully flip the shrimp. Return to the air fryer and continue cooking until the shrimp look light golden brown and are opaque and cooked through, about 2 minutes more (shrimp cook fast!). Repeat with remaining shrimp (if you like, you can keep the first batch warm in a 200 degree F oven while you finish the rest). Enjoy hot, sprinkled with parsley, chives, and a squeeze of fresh lemon juice as desired.
Notes
TO STORE: Refrigerate shrimp in an airtight storage container for up to 3 days.
TO REHEAT: Recrisp shrimp on a baking sheet in the oven at 350 degrees F.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen.
These Cherry Chocolate Chip Cookies are perfect for mid-day snacking, late-night indulgences, a guilt-free after-dinner treat…or just because (the best cookie reason of all!).
Or the four different flavors of ice cream I have tucked away in the freezer (like this Banana Ice Cream).
I wish I were one of those steely individuals who could eat fruit and call it dessert, but it’s just not who I am—I’m a lady who needs her afternoon (and morning) cookie break.
5 Star Review
“These. Are. AMAZING!!! I've made three batches in the last month, now I'm just waiting for my bananas to ripen so I can make more!"
— Elissa —
Therefore, anytime I’m able to create a stellar healthy cookie recipe, they get added into my regular cookie rotation.
These healthy cherry chocolate chip cookies are one of my latest inventions and they are outstanding for several reasons.
The recipe uses zero refined sugar. They’re naturally sweetened with bananas, coconut, and cherries.
Made with almond meal and wholesome oats, these easy cherry chocolate chip cookies are gluten free (as is this Healthy Peanut Butter Skillet Cookie).
PLUS, vegans rejoice because these cookies contain no eggs, butter, or dairy of any kind (these Chickpea Blondies are another vegan favorite).
Skeptical? So was I.
How to Make Cherry Chocolate Chip Cookies
Cherry and chocolate are a dream team flavor combo.
Combined with tender oats, these cookies are securely stationed in "snack-appropriate" territory, which is exactly where I want them to be.
The Ingredients
Banana. Forget about the cakey banana puff “cookies” you may have had in the past. In this recipe, the bananas act like eggs to add moisture and help bind the ingredients in these vegan chocolate chip cookies together (similar to these Peanut Butter Banana Cookies).
Shredded Coconut. Adds body, texture, and sweetness.
Almond Meal. Keeps these gluten free chocolate chip cookies light and tender (just like in Almond Flour Cookies).
Ingredient Note
To make your own almond meal, grind almonds in a food processor until they reach a fine powder. Do not over blend, as they will eventually turn into almond butter.
Oats. Give the cookies a subtle nutty flavor, adds texture, and a little chew. (Healthy Oatmeal Cookies will forever be one of my favorites.)
Dietary Note
A reminder to always check your labels. While oats are naturally gluten free, they may not be processed in a gluten free certified facility.
Dark Chocolate. Makes these healthy cherry chocolate chip cookies decadent enough to feel like a special treat.
Dried Cherries. I always reach for tart dried cherries when I can, but if you prefer sweet dried cherries, they’re a fine choice too. (If you love cherries, try my Roasted Chickpea Snack Mix too.)
Substitution Tip
Get creative and change up the cookie mix-ins to suit your tastes.
Prefer milk chocolate? Go for it!
Love white chocolate? Why not?!
Not a fan of cherries? Try swapping in raisins or dried cranberries.
Feeling rouge? Sprinkle in walnuts, pumpkin seeds, or almonds.
The Directions
Stir together the bananas and wet ingredients.
Whisk together the dry ingredients.
Add the dry ingredients to the wet ingredients and mix to combine. Fold in the chocolate and cherries.
Scoop tablespoon drops of dough onto a parchment-lined baking sheet. Bake the chocolate cherry cookies at 350 degrees F for 12 to 14 minutes, until the cookies are golden and set on the edges. ENJOY!
Storage Tips
To Store. Leftover chocolate chip cookies with cherries can be kept in an airtight container at room temperature for up to 3 days. For best results place a paper towel over the cookies and in between any layers to absorb excess moisture and prevent the cookies from becoming mushy.
To Freeze. Freeze cookies on a parchment-lined baking sheet until frozen. Transfer to a freezer-safe bag or container and store for up to 3 months. Defrost in the fridge overnight before serving.
Recommended Tools to Make this Recipe
Mixing Bowls. This nested set of glass mixing bowls is a must-have for any baker.
Parchment Paper. Prevents sticking and makes clean-up a breeze.
Baking Sheets. These are my go-to sheet pans for cookie baking.
The Best Mixing Bowls
This 10-piece mixing bowl set is made with highly durable glass that doesn’t warp, stain, retain smells, or leach chemicals into food. They’re dishwasher-safe too!
While oats are naturally gluten free, not all oats are processed in a gluten free facility. For this reason, I always recommend checking your labels while shopping to make sure your rolled oats are certified gluten free.
How Do I Know If Chocolate Chips are Vegan?
While chocolate is inherently vegan since it’s made from cacao beans, you should still always check your labels when shopping. Many popular brands will add milk, milk fat, or other animal-derived ingredients.
Can I Make These Healthy Cherry Chocolate Chip Cookies Larger?
Yes. While I have not made these larger myself, you should be able to double the size of the cookies without any issues. Keep in mind, that the cookies may need longer to bake, however, so keep an eye on them and adjust the time accordingly.
2tablespoonsextra virgin olive oilplus 2 teaspoons (use extra light for the most subtle flavor, though regular extra virgin olive oil can easily be substituted)
Place rack in the upper third of your oven and preheat to 350 degrees F.
In a large bowl, stir together the bananas, olive oil, vanilla extract, and almond extract. Set aside.
In a medium bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and fold together until combined. Fold in the chopped chocolate and dried cherries. The dough will seem very moist.
Scoop small tablespoon-sized drops of dough (not rounded) onto a parchment paper (or Silpat-lined) baking sheet, 1 inch apart.
Bake for 12 to 14 minutes, until the cookies brown lightly and appear dry on the sides. Let rest on baking sheet for 4 minutes, then transfer to a cooling rack to cool completely.
Notes
TO STORE: Leftover healthy chocolate cherry cookies can be kept in an airtight container at room temperature for up to 3 days. For best results place a paper towel over the cookies and in between any layers to absorb excess moisture and prevent the cookies from becoming mushy.
TO FREEZE: Freeze cookies on a parchment-lined baking sheet until frozen. Transfer to a freezer-safe bag or container and store for up to 3 months. Defrost in the fridge overnight before serving.
*To make your own almond meal, grind almonds in a food processor until they reach a fine powder. Do not over blend, as they will eventually turn into almond butter.
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