Ingredients
1 large garlic clove, grated or minced
1 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
1/2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. Worcestershire sauce
1 lb. large tail-on shrimp (21/25 per lb.), peeled
1/2 thinly sliced into half moons, seeds removed
2 tbsp. finely chopped fresh parsley
Preparation
Step 1In a large bowl, whisk garlic, oil, lemon juice, Italian seasoning, red pepper flakes, salt, and Worcestershire. Add shrimp and lemon slices and toss to coat.Step 2Working in batches, in an air-fryer basket, arrange shrimp and lemon slices in a single layer (do not overcrowd). Cook at 400° until shrimp are opaque and cooked through, 4 to 6 minutes.Step 3Arrange shrimp and lemon slices on a platter. Top with parsley.
Shrimp does best when it’s cooked quickly, so the air fryer is a great method to use because it cooks the shrimp evenly and makes them perfectly tender inside. Since this air fryer shrimp recipe has no breading, it’s a great choice if you’re looking for something healthy, easy, and quick. (If you’re looking for a classic coconut-coated air fryer shrimp, try this crowd-pleasing recipe.) If your air fryer is a basket model, make sure to clean the basket well before cooking. That way, you can pour any of the delicious pan drippings over the shrimp before serving. If you’re cooking the shrimp to toss into pasta or salad, pull the tails off before cooking for easier eating. Shrimp can go from perfectly pink to overcooked in the blink of an eye, so start checking them for doneness right at 4 minutes. P.S. If you are gluten-free, double check that the Worcestershire sauce does not contain any gluten. Nutrition (per serving): 140 calories, 20 g protein, 3 g carbohydrates, 0 g fiber, 0 g sugar, 5 g fat, 1 g saturated fat, 942 mg sodium
