This Air Fryer Cajun Shrimp is your secret to a fast, flavorful dinner that feels gourmet. Plump shrimp get coated in a vibrant homemade spice blend and air fried to tender, crispy perfection in under 10 minutes. The incredible aroma and bold taste make this a weeknight hero you’ll crave.

Why You’ll Love This Air Fryer Cajun Shrimp

• Incredibly fast: From fridge to plate in under 15 minutes.
• Bold & customizable: Control the heat level to suit your taste.
• Surprisingly healthy: Achieve a crispy finish with minimal oil.
• Unmatched versatility: Perfect for pasta, tacos, salads, or appetizers.

Ingredients & Tools

• 1 lb (450 g) large raw shrimp, peeled and deveined
• 1 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, cut into wedges, for serving
• Fresh parsley or chives, chopped, for garnish (optional)

Tools: An air fryer, a medium mixing bowl

Notes: Don’t skip making your own spice blend—it makes all the difference. Using raw shrimp is key; if frozen, ensure they’re completely thawed and patted very dry.

Nutrition (per serving)

Serves: 3-4 | Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp DRY. This is the single most important step for getting a nice sear and preventing the shrimp from steaming. If they’re wet, the spices will slide right off and they won’t crisp up properly.
• Customize your heat level. The cayenne pepper is your heat control. A quarter teaspoon gives a gentle warmth, but if you like things fiery, feel free to double it. Conversely, you can leave it out entirely for a kid-friendly version.
• Don’t crowd the basket. Air fryers work by circulating hot air, and if you pile the shrimp on top of each other, they’ll steam instead of crisp. If you’re doubling the recipe, cook in two separate batches for the best texture.
• Use fresh lemon juice. The squeeze of fresh lemon at the end isn’t just a garnish—it’s a crucial flavor component. It brightens everything up and cuts through the richness of the spices in the most delightful way.

How to Make Air Fryer Cajun Shrimp

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Freeze in a single layer then transfer to a bag for up to 1 month.
• Reviving: Reheat in air fryer at 370°F for 2-3 minutes until warm.

Serving Suggestions

Complementary Dishes

• Creamy Cheddar Grits — The rich, cheesy grits are a dreamy bed for the spicy shrimp, creating a classic Southern combination that is pure comfort.
• Cilantro-Lime Rice — The fresh, zesty rice balances the smoky heat of the shrimp beautifully and soaks up any extra delicious juices.
• A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the warm, spiced shrimp.

Drinks

• A Crisp Lager or Pale Ale — The cold, effervescent beer cuts through the spice and cleanses the palate perfectly between bites.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the lemon in the dish.
• A Zesty Sauvignon Blanc — This wine, with its notes of grapefruit and lime, complements the citrus elements and stands up to the bold Cajun flavors.

Something Sweet

• Lemon Sorbet — The ultimate palate cleanser. Its bright, tart flavor is a wonderfully light and refreshing way to end the meal.
• Bread Pudding with Bourbon Sauce — For a decadent finish, the warm, custardy pudding with a boozy sauce is a heavenly match for the Cajun spice.
• Fresh Berry Salad with Mint — A bowl of mixed berries with a hint of mint offers a simple, juicy, and naturally sweet contrast.

Top Mistakes to Avoid

• Mistake: Using pre-cooked shrimp. This is a common one! Pre-cooked shrimp will become tough and rubbery when reheated in the air fryer. You must start with raw shrimp to achieve that perfect, tender bite.
• Mistake: Skipping the preheat. I know it’s tempting to just throw them in, but starting with a hot air fryer is crucial. It gives the shrimp an immediate sear, locking in juices and helping the spices bloom properly.
• Mistake: Overcrowding the basket. I’ve messed this up before too, trying to save time. It just leads to steamed, soggy shrimp instead of the delightfully crispy ones we’re after. Patience is a virtue here—cook in batches.
• Mistake: Overcooking. Shrimp cook in a flash. They go from perfectly juicy to tough and chewy in a matter of a minute. Keep a close eye on them, especially during the last couple of minutes of cooking.

Expert Tips

• Tip: Make a big batch of the spice blend. Double or triple the dry spice mix and keep it in a small jar. You’ll have an instant flavor bomb ready for chicken, fish, potatoes, or even popcorn. It saves so much time on busy nights.
• Tip: Add a touch of cornstarch. For an even crispier exterior, toss the dried shrimp with one teaspoon of cornstarch along with the oil and spices. It creates an incredibly delicate, crunchy coating that’s just divine.
• Tip: Get a little smoky. If you love a deeper smoke flavor, add an extra 1/4 teaspoon of smoked paprika or even a tiny pinch of smoked salt to the spice mix. It adds a wonderful campfire-like aroma.
• Tip: Use the shrimp as a meal prep component. Cook a batch and let it cool. You can then add these flavorful shrimp to salads, grain bowls, or wraps throughout the week for an instant protein upgrade.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp work perfectly fine, but they must be completely thawed first. The best way is to place them in a colander and run cold water over them for a few minutes, or let them thaw overnight in the fridge. The most critical step, which I can’t stress enough, is to pat them completely dry with paper towels afterward. Any surface ice or moisture will prevent them from getting crispy and will make the spices clumpy.

How do I know when the shrimp are done cooking?
You’re looking for a few visual cues. First, the shrimp will turn from gray and translucent to a solid pink and opaque color. Second, they will curl up, forming a loose “C” shape. If they curl into a tight “O,” they are likely overcooked. The internal temperature should read 120°F (49°C) on an instant-read thermometer. They cook so quickly that it’s always better to check a minute early than a minute late.

My air fryer doesn’t have a preheat setting. What should I do?
No worries! Just turn your air fryer on to 400°F (200°C) and let it run empty for about 3 minutes. This will bring it up to the right temperature. You can prepare the shrimp with the spices during this time. It’s a simple workaround that ensures you get that hot start for the perfect cook.

Can I make this with a different protein, like chicken or salmon?
You sure can! The Cajun spice blend is fantastic on so many things. For chicken, cut boneless, skinless thighs or breasts into 1-inch cubes and cook at 400°F for 10-12 minutes, shaking halfway. For salmon, cut a filet into large chunks and cook for 7-9 minutes. Just always ensure your protein is cut into similar-sized pieces for even cooking.

How should I store and reheat leftovers?
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, the air fryer is your best friend again! Place them in the basket and reheat at 370°F (185°C) for 2-3 minutes until warmed through. Avoid the microwave, as it will make the shrimp rubbery. They are also delicious cold on top of a salad the next day.