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Air fryer shrimp on a white place with remoulade sauce in a bowl on the side.

📋 Golden Air Fryer Shrimp Recipe

Course: Appetizer
Cuisine: American
Keyword: Air Fryer, Holiday, Party
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Calories: 463kcal
Author: Marilyn
Perfectly crispy and seasoned air fryer shrimp are simply the best. No need for messy deep frying. The spicy remoulade sauce makes for a great sauce for the batter and a perfect condiment for the shrimp.
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Equipment

Ingredients

  • 1 pound raw peeled tail on extra jumbo shrimp (16/20 count)
  • Nonstick cooking spray
  • Spicy Remoulade:
  • 3 cloves garlic, minced
  • teaspoon cayenne pepper
  • 1 cup mayonnaise
  • 1-½ tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Club soda
  • Shrimp Batter
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • ½ cup plain bread crumbs
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Check shrimp and remove any remaining veins. Place shrimp in cold water. Set aside.
  • Preheat the air fryer to 385°F. Spray the air fryer basket with cooking spray.

Spicy Remoulade

  • In a small mixing bowl, add the garlic, cayenne pepper, mayonnaise, ketchup, mustard and lemon juice; mixing well. Add ½ cup remoulade sauce to a medium bowl. Add club soda, 1 teaspoon at a time, until sauce is smooth enough for dipping. Cover and refrigerate remaining sauce.

Shrimp Batter

  • In a shallow medium-size bowl, combine the flour, cornmeal, bread crumbs, salt and pepper.
  • Using paper towels, pat the shrimp dry. Dip the shrimp in the remoulade and soda mixture. Next dip the shrimp in the dry batter tossing to coat.
  • Working in batches, arrange shrimp in a single layer in the fryer basket. Spray lightly with cooking spray. Cook, turning halfway through, about 10 minutes or until the shrimp are golden brown and cooked through. Transfer shrimp to a serving platter.
  • Spoon refrigerated sauce into a serving bowl. Arrange shrimp around the sauce to serve.

Notes

Remoulade Sauce can be prepared up to 3 days ahead of time. Cover tightly and refrigerate.
Storage: Shrimp can be refrigerated in the coldest part of your refrigerator for one to 2 days.
Thawing: To thaw frozen shrimp, put them in a resealable plastic bag (such as Ziploc) and place them in a bowl of ice cold water in the sink. Turn the faucet so a small drizzle of cold water goes into the bowl. Water from the bowl will overflow into the drain. Shrimp will be ready to use in about 10 to 15 minutes.
Variations:
Ready Made Sauce: You can skip the homemade remoulade sauce and use a store-bought brand. One of my favorites is this Louisiana Remoulade Sauce.
Homemade Cocktail Sauce: Combine 1 cup ketchup, 3 tablespoons horseradish (fresh ground or prepared - not cream style), 1 tablespoon Worcestershire sauce, 2 teaspoons lemon juice, and drops of hot sauce to taste. Use in place of the remoulade sauce.
Aioli: Combine 1 cup mayonnaise, 2 teaspoons minced garlic, 1-½ tablespoons lemon juice, 1-½ tablespoons pure olive oil, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Use in place of the remoulade sauce.
Ready Made Dry Batter: Replace the flour, cornmeal, breadcrumbs, salt and pepper with a prepared dry batter. The Louisiana Fish Company is the winner again with this Seasoned Crispy Shrimp Fry batter mix. 

Nutrition

Calories: 463kcal | Carbohydrates: 27g | Protein: 20g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1156mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 3mg