American · 375°F · 16 min
Air Fryer Chicken Breast
Juicy boneless chicken breast with a clear temp-and-time path: even thickness, 375°F, pull at 165°F.
Air Fryer Shrimp
Shrimp is one of the fastest proteins the basket can do. A light oil coat, salt and garlic, then a hot short cook until they curl and turn opaque. Works from thawed or frozen, which is why frozen-food searches love this method.
Size changes the clock
Large shrimp need closer to 8-10 minutes. Extra-large can take 12. Pull when opaque and just firm: overcooked shrimp go rubbery fast.
From frozen is fine
Cook straight from the freezer with a couple of extra minutes. Shake early so they do not stick in a block.
Sauce after
Butter, garlic and lemon go on after cooking so the shrimp sear instead of steam.
Air Fryer Shrimp
Prep 5 min · Cook 10 min · Total 15 min · 3 servings
Crowding. One layer. Stacked shrimp steam and stay pale.
From frozen. From frozen: 400°F for 8-14 minutes depending on size. Shake at 4 minutes and season once ice crystals are gone.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Season
If using thawed shrimp, pat dry. Toss with oil, salt, pepper, garlic powder and paprika. Frozen shrimp can go in with just oil spray; season after the first shake when the surface looks damp, not icy.
Shrimp tossed with oil and spices before air frying
Cook
Preheat the air fryer to 400°F (204°C). Spread shrimp in a single layer.
Shrimp in a single layer in the air fryer basket Cook 6-10 minutes for thawed shrimp (8-14 from frozen), shaking halfway, until opaque and lightly browned at the edges.
Optional: toss with melted butter and a squeeze of lemon while hot.
Serve immediately with parsley and more lemon.
