Air Fryer Spicy Chilli Shrimp
Why this recipe works
- Very quick cooking: Prawns cook in minutes, making this a useful recipe for last-minute starters or fast weeknight seafood.
- Bold seasoning: Chilli flakes, smoked paprika, cumin and garlic give the prawns heat, colour and savoury depth without needing a long marinade.
- Bright finish: Fresh lime cuts through the oil and spice, keeping the prawns lively rather than heavy.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli flakes and use sweet paprika instead of smoked paprika if you want a softer, rounder flavour.
- For extra heat: Increase the chilli flakes slightly, or finish with a pinch more after cooking so the heat stays sharp and fresh.
- Keep it balanced: Serve with plenty of lime, as the acidity helps balance the chilli and smoked paprika.
Texture tips
- Dry the prawns well: Pat wet prawns dry before seasoning so the oil and spices cling properly and the edges can lightly crisp.
- Cook just until opaque: Remove the prawns as soon as they turn pink and opaque; leaving them longer can make them rubbery.
Common mistakes
- Overfilling the basket: Keep the prawns in a single layer. If they overlap too much, they steam rather than colour.
- Missing the short cooking window: Air-fried prawns go from tender to tough quickly, so check them early rather than relying only on the maximum time.
Serving ideas
- Serve with rice or flatbreads: Add rice, warm flatbreads or crisp salad to turn the prawns into a quick light meal.
- Use as a topping: Spoon over salads, tacos or grain bowls with the lime wedges served alongside.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 200°C (390°F) for 3 minutes. If your prawns are wet, pat them dry so they crisp a little as they cook.
- In a mixing bowl, combine the garlic, olive oil, chilli flakes, smoked paprika, ground cumin and fine sea salt. Add the prawns and toss until evenly coated.
- Arrange the prawns in the air fryer basket in a single layer. Air fry for 4 to 6 minutes, shaking once halfway, until just pink and lightly crisp at the edges.
- Cut the lime into wedges. Serve the prawns immediately with lime to squeeze over at the table.
Recipe notes
Tips
- Do not overcook: pull the prawns as soon as they turn pink and opaque, as they will toughen quickly if left too long.
- If you are cooking a larger batch, cook in two rounds so the prawns stay in a single layer and colour evenly.
Substitutions
- Replace Smoked paprika with Sweet paprika for a milder, less smoky flavour.
- Replace Lime with Lemon for a similar bright finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 2 to 3 minutes until piping hot, or eat cold in a salad; avoid reheating for too long to prevent rubbery prawns.
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Recipe overview
- Servings: 3 servings
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans
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