Recipes
1. Air Fryer Garlic Parmesan Shrimp
Ingredients:
1 bag frozen shrimp, thawed, shelled and deveined 12 oz.
1 tablespoon olive oil
2 teaspoons lemon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon minced garlic
1/2 cup fresh shredded Parmigiana Parmesan cheese
Pat dry your shrimp with a paper towel and place them in a medium bowl.
Add the olive oil, lemon pepper, salt, garlic powder, minced garlic, and cheese to the bowl and mix to coat all the shrimp.
Place the shrimp in the air fryer in a single layer, working in batches if necessary. Cook on manual setting, at 360°F for 10 minutes, turning the shrimp over after 5 minutes.
Serve and enjoy with a cocktail sauce, over pasta, or in a salad!
2. Bang Bang Shrimp
Ingredients:
Bang Bang Sauce:
¼ cup mayonnaise
¼ cup Thai sweet chili sauce
Sriracha sauce , to taste
Fried Shrimp:
½ cup buttermilk
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
1 pound large shrimp , peeled and deveined, tails removed
Canola oil , or peanut oil, for frying
¾ cup cornstarch
Instructions:
Bang Bang Sauce:
In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
Fried Shrimp:
In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
Place in a serving bowl and add sauce. Toss to coat. Serve warm. Enjoy!
3. Cajun Garlic Butter Shrimp
Ingredients:
1 lb peeled and deveined large shrimp
4 tbsp salted butter
6 cloves of garlic finely chopped
2 tsp Cajun seasoning
1/2 tsp thyme
1 tsp red pepper flakes
1 tsp oyster sauce
2 tsp lemon juice
Instruction:
Place a light colored pan over medium heat. Once the pan is hot, add the butter and garlic, cook for 5-8 minutes until is it golden brown. Next, add the Cajun seasoning, thyme, and red pepper flakes to the pan and cook for another 2 minutes.
Add the oyster sauce and lemon juice to the pan, then add the shrimp. Sear the shrimp on each side for 2-3 minutes, until the shrimp is pink. Flip the shrimp and sear on the other side. Remove the pan from the stove and serve.
4. Coconut Shrimp
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
Neutral oil for frying
Serving Sauce (Optional)
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves
Directions:
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time, do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Mix dipping sauce ingredients together and serve with shrimp.
Cover and store leftover shrimp in the refrigerator for up to 3 days.
5. Scampi Shrimp
1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red pepper flakes (optional, for heat)
½ cup dry white wine (or chicken broth)
Juice of 1 lemon
¼ cup fresh parsley, chopped
Salt and black pepper to taste
½ tsp Italian seasoning (optional)
Instructions:
Heat butter and olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and Italian seasoning, and cook 1–2 minutes per side until pink. Remove from pan.
In the same pan, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in white wine (or broth) and cook for 2–3 minutes until slightly reduced. Stir in lemon juice and parsley.
Return shrimp to the pan, tossing to coat in the sauce. Adjust seasoning and let cook for 1 more minute.
Serve Immediately, Enjoy with crusty bread, rice, or roasted vegetables. Garnish with extra parsley and lemon wedges.
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