Air Fryer Shrimp with Garlic and Lemon
Quick shrimp with garlic, lemon, and paprika. They turn out firm and aromatic, and go well with grains, salad, or vegetables.
- Time
- 15 min
- Serving
- 328 kcal
- Ingredients
- ≈ $5.05
- Protein
- 45 g
Ingredients
- 1 Peeled shrimppack 400 g ≈ $8.50 220 g
- 2 Garlic≈ $10.00 per kg 6 g
- 3 Olive oil 10 ml
- 4 Lemon≈ $4.70 per kg 35 g
- 5 Paprika 2 g
- 6 Ground black pepper 1 g
- 7 Salt 2 g
- 8 Parsleypack 50 g ≈ $1.50 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the shrimp dry with a paper towel and finely grate the garlic2.
Toss the shrimp with olive oil, garlic2, the juice of half a lemon4, paprika, salt, and pepper.
Preheat the air fryer to 200 °C and arrange the shrimp in a single layer.
Cook for 6–8 minutes, shaking the basket after 4 minutes, until the shrimp are pink and firm.
Drizzle with the remaining lemon4 juice, sprinkle with parsley8, and serve immediately.
Tips
- Why it works
- Pat the shrimp dry before adding the oil. The surface sets faster at 200 °C and does not release extra juice into the basket.
- Substitutions
- Swap olive oil for the same amount of sunflower oil, 10 g. Replace parsley with dill, the taste will be more herbal.
- Common mistakes
- The most common mistake is overcooking. The shrimp turn tight, curl into a firm ring and smell stronger after just 8 minutes.
- Storing and reheating
- Keep in the fridge for up to 1 day. Reheat for 1–2 minutes in the air fryer at 160 °C, or eat cold, strong repeated heat dries them out.
- Serve with
- Serve for dinner with rice, buckwheat or a cucumber and herb salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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