Crispy, golden popcorn shrimp with barely any oil? Yes, it’s possible! These air fryer popcorn shrimp are crunchy on the outside, juicy on the inside, and ready in less than 25 minutes.
I’ve made popcorn shrimp so many times before, but never in the air fryer, and I wasn’t sure if it would get the same crunch. I was shocked by how crispy they came out.
The panko coating gets perfectly golden and crisp with just a light spray of oil. You seriously couldn’t tell it wasn’t deep-fried.
It’s also incredibly easy to make. Just coat the shrimp, pop them in the air fryer, and they’re ready in minutes.
I don’t think I’ll be making popcorn shrimp any other way again.
Why You’ll Love This Air Fryer Popcorn Shrimp
This air fryer popcorn shrimp is crispy, flavorful, and incredibly easy to make. Here are more reasons you’ll want to make it again and again:
- Perfectly crispy without deep-frying. The air fryer gives you the crunch you’re looking for without a pot of hot oil.
- Ready in under 25 minutes. It’s quick enough for busy weeknights or last-minute appetizers.
- Simple ingredients. Everything you need is easy to find at the grocery store.
- Great for any occasion. Serve it as an appetizer, snack, or pair it with your favorite sides for an easy meal.
- Easy to customize. Switch up the seasonings or serve it with different dipping sauces to change the flavor.
Ingredients You’ll Need
- Shrimp. Use peeled and deveined shrimp with the tails removed. Pat them dry before breading so the coating sticks better.
- All-purpose flour. Helps the egg wash stick to the shrimp.
- Eggs. Combined with water to help the panko adhere evenly.
- Panko breadcrumbs. These Japanese-style breadcrumbs are the best choice for a light, crispy coating. They brown beautifully in the air fryer and give the shrimp their delicious crunch.
- Seasonings. Salt, garlic powder, onion powder, smoked paprika, and black pepper add flavor to both the shrimp and the crispy breading.
- Cooking oil spray. Helps the panko turn golden brown and crispy in the air fryer.
How to Make Air Fryer Popcorn Shrimp
1. Season the shrimp.
Pat the shrimp dry with paper towels and place them in a large bowl. Add the salt and garlic powder, then toss to coat. Add the flour and toss again until the shrimp are evenly coated.
2. Prepare your breading station.
Whisk together the eggs and water in a shallow bowl. In a second shallow bowl, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
3. Bread the shrimp.
Dip each flour-coated shrimp into the egg mixture, letting the excess drip off. Coat in the seasoned panko, then arrange the breaded shrimp on a plate. Let them rest for 5 minutes while the air fryer preheats.
4. Air fry.
Preheat the air fryer to 400°F for 5 minutes. Lightly spray the air fryer basket with cooking oil. Arrange the shrimp in a single layer, leaving a little space between each piece, then spray the tops lightly with cooking oil.
Air fry for 4 minutes, flip, spray any dry or pale spots with more oil, and cook for another 4 minutes, or until the shrimp are golden brown and reach an internal temperature of 145°F.
5. Serve.
Serve the air fryer popcorn shrimp immediately with your favorite dipping sauce.
Tips for Crispy Popcorn Shrimp in the Air Fryer
- Pat the shrimp dry. Excess moisture will keep the breading from sticking, so dry the shrimp well with paper towels before seasoning.
- Use one hand for the wet ingredients and one for the dry. Dip the shrimp into the egg mixture with one hand and coat them in the panko with the other. This keeps the breading from clumping on your fingers and makes the process much easier.
- Let the breaded shrimp rest. Let the shrimp sit for about 5 minutes before air frying so the coating has time to adhere.
- Don’t overcrowd the basket. Arrange the shrimp in a single layer with a little space between each piece so the hot air can circulate.
- Spray with cooking oil. A light coating of oil helps the panko turn golden brown and crispy.
- Cook in batches if needed. It’s better to cook two batches than to overcrowd the basket and end up with soggy shrimp.
Dipping Sauce Ideas
I love serving crispy air fryer popcorn shrimp with Thai sweet chili sauce. The sweet, tangy, and slightly spicy flavor pairs perfectly with the crispy shrimp. You can also serve it with:
- Cocktail sauce
- Tartar sauce
- Spicy mayo
- Bang bang sauce
- Garlic aioli
Storage Instructions
To Store: Store leftover cooked popcorn shrimp in an airtight container in the refrigerator for up to 3 days.
To Freeze (Uncooked): Arrange the breaded shrimp in a single layer on a baking sheet and freeze until solid, about 1 to 2 hours. Transfer them to a freezer-safe bag or airtight container and freeze for up to 2 months.
Cook straight from frozen at 400°F, adding 2 to 4 minutes to the cooking time. There’s no need to thaw first.
To Reheat: Reheat cooked popcorn shrimp in a 375°F air fryer for 3 to 4 minutes, or until heated through and crispy.
FAQs
How long to cook popcorn shrimp in air fryer?
Cook popcorn shrimp in the air fryer at 400°F for 8 minutes, flipping halfway through. Depending on the size of the shrimp and your air fryer, they may need 7 to 9 minutes. The shrimp are done when the coating is golden brown and the internal temperature reaches 145°F.
Do I need to preheat the air fryer?
Yes, it does make a difference. It helps the popcorn shrimp cook evenly and gives the breading a crispier, more golden finish.
Can I use frozen shrimp?
Yes, but thaw the shrimp completely before breading. Pat them dry with paper towels to remove as much moisture as possible. This helps the flour and panko stick better and gives you a crispier coating.
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Air Fryer Popcorn Shrimp
Ingredients
- 1 pound large shrimp peeled, deveined, and tails removed
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅓ cup all-purpose flour
- 2 large eggs beaten
- ¼ cup water
- 1½ cups panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking oil spray
Instructions
- Pat the shrimp dry with paper towels, then place them in a large bowl. Add the salt and garlic powder and toss to coat. Add the flour and toss again until the shrimp are evenly coated.
- In a shallow bowl, whisk together the eggs and water until combined.
- In another shallow bowl, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
- Dip each flour-coated shrimp into the egg mixture, letting the excess drip off. Coat in the seasoned panko. Arrange the breaded shrimp on a plate and let them rest for 5 minutes.
- Preheat the air fryer to 400°F for 5 minutes. Arrange the shrimp in a single layer, leaving a little space between each piece. Lightly spray the tops with cooking oil.
- Air fry for 4 minutes. Flip the shrimp, spray any dry or pale spots with more oil, and cook for 4 minutes more, or until golden brown and the shrimp reach an internal temperature of 145°F.
- Repeat with the remaining shrimp if needed.
- Serve immediately with your favorite dipping sauce. Enjoy!
Notes
- Nutrition Disclaimer: Nutrition information is an estimate and will vary depending on the ingredients and brands used.
- Pat the shrimp completely dry before seasoning so the breading sticks better.
- Don’t overcrowd the air fryer basket. Cook in batches for the crispiest results.
- If using frozen shrimp, thaw completely and pat dry before breading.
One Response
Impressed with how crispy these turned out. Great recipe!