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American

Air Fryer Lemon Pepper Shrimp

Peeled shrimp toss in lemon pepper and oil, then cook in a single layer until pink and lightly crisp. They make a fast protein for salads or rice.

Prep
10 min
Cook
8 min
Total
18 min
Servings
4
Difficulty
Easy
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Air-fried lemon pepper shrimp piled on a plate with lemon wedges

Photo: Make Lemons (CC BY-SA). Source

Why you’ll love it

  • Air fryer heat cooks shrimp evenly without oil-heavy frying.
  • Lemon pepper seasons in one step.
  • Single-layer cooking keeps texture snappy.
  • Ready faster than most stovetop batches.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat shrimp dry and toss with oil, lemon pepper, garlic powder, and salt.

  2. 2

    Preheat air fryer to 400°F for 3 minutes.

  3. 3

    Arrange shrimp in a single layer in the basket; cook in batches if needed.

  4. 4

    Air-fry 6 to 8 minutes, shaking once, until pink and lightly browned.

  5. 5

    Squeeze lemon over shrimp and finish with parsley.

Pro tips

  • Do not stack shrimp or they steam.
  • Use similar-size shrimp for even timing.
  • Serve immediately for best texture.

Easy substitutions

lemon pepper seasoning
1 tsp zest plus 1/2 tsp black pepper
large shrimp
extra-large shrimp, add 1 to 2 minutes
parsley
chives

Storage and reheating

Storage

Refrigerate up to 2 days in a sealed container.

Reheating

Air-fry at 350°F for 2 to 3 minutes until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
210
Protein
35 g
Carbs
2 g
Fat
8 g
Fiber
0 g

Moderate · Air Fryer · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients