Creamy, crispy, and impossibly flavorful — that’s Air Fryer Garlic Parmesan Shrimp in a nutshell. This recipe gives you juicy shrimp coated in a crunchy Parmesan-panko crust that takes only minutes to prep and less than ten minutes to cook. Fun fact: shrimp cook faster than almost anything in the kitchen, which is why they’re my go-to for last-minute dinners and impressive appetizers. If you love quick dinners that taste like you spent hours, this is for you.
This recipe stands out because it’s simple, fast, and family-friendly — perfect for weeknights, date nights, or casual gatherings. It’s lighter than a heavy fried shrimp and more satisfying than plain grilled shrimp. If you enjoy other air fryer hits like Air Fryer Garlic Butter Steak Bites and Potatoes, you’ll find this shrimp recipe similarly reliable and crave-worthy. Get ready: it’s easy, fast, and delicious — let’s cook!
What is Air Fryer Garlic Parmesan Shrimp?
What’s in a name? Air Fryer Garlic Parmesan Shrimp is exactly what it sounds like — shrimp coated in a garlicky, cheesy crust and crisped up in the air fryer. How did it get so irresistible? Did a parmesan wheel and a garlic clove fall in love and vow to make dinner easier? Maybe. Why is it called Air Fryer Garlic Parmesan Shrimp — because it’s quick, smells heavenly, and disappears fast at the table. After all, they say “the way to a man’s heart is through his stomach.” Ready to test that theory? Try it and watch how fast it wins over everyone at the table.
Why You’ll Love This
- Crispy, juicy highlight: The shrimp get a golden, crunchy exterior from the Parmesan and panko while staying tender and juicy inside — a satisfying contrast in every bite.
- Cost-effective and quick: Making this at home is cheaper than takeout and takes only minutes to prep, so you save money and weekday time.
- Flavor-packed toppings: A simple finish of fresh parsley and lemon wedges brightens the rich, cheesy crust and makes every forkful pop.
Compared to other recipes on the blog, like the buttery air-fried potatoes, this shrimp recipe is lighter but equally indulgent — a perfect partner for sides. Don’t wait — give it a try tonight and enjoy a restaurant-quality bite at home.
How to Make:
Quick Overview
This recipe is straightforward and forgiving. Prep is minimal: season, coat, and air fry. The texture is the star — crunchy, cheesy outside, tender shrimp inside — and it takes about 10–15 minutes total from start to finish (3–5 minutes to preheat, 6–8 minutes to cook). The standout element is the crispy Parmesan-panko crust that browns beautifully in the air fryer.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed or left on as preferred, patted dry
- 2 tablespoons olive oil, room temperature
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon black pepper, freshly ground if possible
- 1 teaspoon salt
- 1/3 cup grated Parmesan cheese, finely grated
- 1/2 cup seasoned panko breadcrumbs
- 2 tablespoons fresh parsley, chopped, divided
- Lemon wedges, for serving
Directions
- Pat the shrimp dry with paper towels to help the coating stick. Place them in a mixing bowl and toss with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
- In a separate shallow bowl, combine 1/3 cup grated Parmesan cheese, 1/2 cup seasoned panko breadcrumbs, and half of the chopped parsley (reserve the rest for garnish). Mix thoroughly so the cheese is distributed through the crumbs.
- Press each shrimp into the breadcrumb mixture, coating both sides and gently pressing so the crumbs adhere. Repeat until all shrimp are coated. If the mixture becomes too loose, press the crumbs onto the shrimp again to firm the coating.
- Preheat your air fryer to 400°F for 3–5 minutes. Lightly spray the air fryer basket with oil if your model tends to stick.
- Arrange the shrimp in a single layer in the air fryer basket, leaving space between them. You may need to cook in batches to keep them crisp.
- Air fry for 6–8 minutes, flipping halfway through cooking, until the crust is golden and the shrimp are pink and cooked through. Cooking time depends on shrimp size, so start checking at 6 minutes.
- Transfer cooked shrimp to a plate and garnish with the remaining chopped parsley. Serve immediately with lemon wedges for a zesty finish.
What to Serve With
- Simple green salad with lemon vinaigrette for a light, refreshing contrast
- Garlic butter pasta or angel hair tossed with olive oil for a comforting base
- Air-fryer baked potatoes for a heartier plate — try Air Fryer Baked Potato as a side
- Tangy cocktail sauce, garlic aioli, or a lemon-herb yogurt dip for dipping
- A crisp white wine or sparkling water with citrus to complement the garlic and Parmesan
Top Tips for Perfecting
- Pat shrimp very dry: Moisture prevents the coating from sticking and getting crispy.
- Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that can affect browning and flavor.
- Don’t overcrowd the basket: Air needs to circulate to crisp the coating.
- Light spray of oil: If your panko looks dry, a tiny spritz of oil helps it brown evenly.
- Timing: Large shrimp will cook in about 6–8 minutes; check early to avoid overcooking.
- Substitute: If you don’t have panko, use fine breadcrumbs, but panko gives a better crunch. For a gluten-free version, use gluten-free panko.
- Flavor boost: Add a pinch of red pepper flakes to the seasoning for heat or a squeeze of lemon before serving for brightness.
Storing and Reheating Tips
- Refrigeration: Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. They’re best eaten the same day but are still tasty the next day.
- Freezing: Coated and cooked shrimp can be frozen for up to 1 month. Freeze on a baking sheet first, then transfer to a freezer bag to keep them from sticking.
- Reheating: Reheat in the air fryer at 350°F for 3–5 minutes until warmed through to preserve crispiness. Avoid microwaving, which will make the coating soggy.
- Note: Texture will be best right after cooking; reheated shrimp are still delicious but slightly less crisp.
FAQs
What size shrimp should I use?
Use large shrimp (about 16-20 count per pound) for the best balance of crisp exterior and juicy interior. Smaller shrimp cook too quickly and may overcook.
Can I prepare these ahead of time?
Yes. Coat the shrimp and arrange them on a tray, then refrigerate covered for up to 2 hours before air frying. For longer prep, freeze the coated shrimp flat on a sheet and cook from frozen, adding a couple of minutes to the cook time.
Is this recipe gluten-free?
Not as written — the seasoned panko contains gluten. Substitute with gluten-free panko to make it gluten-free.
How do I know when the shrimp are cooked through?
Shrimp should be opaque, pink, and slightly curled. Internal temperature should reach 120-130°F for tender shrimp; avoid overcooking.
Can I bake these instead of air frying?
Yes. Bake at 425°F on a parchment-lined sheet for 8–10 minutes, flipping halfway, until golden and cooked through. Air frying gives the crispiest result.
Conclusion
This Air Fryer Garlic Parmesan Shrimp is an easy weeknight winner — crunchy, garlicky, and ready in minutes. It’s perfect for busy evenings, small gatherings, or whenever you want a restaurant-quality bite without the fuss. Try it with a simple salad or potatoes, and watch how quickly it becomes a household favorite. For more inspiration and a similar take on air fryer shrimp, check out Air Fryer Garlic Parmesan Shrimp – Love Bakes Good Cakes (https://www.lovebakesgoodcakes.com/air-fryer-garlic-parmesan-shrimp/). Enjoy cooking, and don’t forget to share this with family and friends!
Air Fryer Garlic Parmesan Shrimp
Equipment
- Mixing Bowl
- Air Fryer
- Shallow Bowl
Ingredients
Ingredients
- 1 lb large shrimp, peeled and deveined tails removed or left on as preferred, patted dry
- 2 tablespoons olive oil room temperature
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon black pepper freshly ground if possible
- 1 teaspoon salt
- 1/3 cup grated Parmesan cheese finely grated
- 1/2 cup seasoned panko breadcrumbs
- 2 tablespoons fresh parsley chopped, divided
- Lemon wedges for serving
Instructions
- Pat the shrimp dry with paper towels to help the coating stick. Place them in a mixing bowl and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- In a separate shallow bowl, combine grated Parmesan cheese, seasoned panko breadcrumbs, and half of the chopped parsley (reserve the rest for garnish). Mix thoroughly so the cheese is distributed through the crumbs.
- Press each shrimp into the breadcrumb mixture, coating both sides and gently pressing so the crumbs adhere. Repeat until all shrimp are coated.
- Preheat your air fryer to 400°F for 3–5 minutes. Lightly spray the air fryer basket with oil if your model tends to stick.
- Arrange the shrimp in a single layer in the air fryer basket, leaving space between them. You may need to cook in batches to keep them crisp.
- Air fry for 6–8 minutes, flipping halfway through cooking, until the crust is golden and the shrimp are pink and cooked through. Cooking time depends on shrimp size, so start checking at 6 minutes.
- Transfer cooked shrimp to a plate and garnish with the remaining chopped parsley. Serve immediately with lemon wedges for a zesty finish.