Air Fryer Panko Shrimp

Air Fryer Panko Shrimp, or crispy breaded shrimp, is a classic seafood appetizer with a golden, crunchy coating and a soft, juicy middle.

You’ll usually find them on restaurant menus, but you can make them at home without a deep fryer. I think they’re the easiest party food you can put on the table.

You only need a few simple ingredients, and there’s no need for cooking spray. They take about 7 minutes to cook, and you turn them over once.

I coat them a few hours ahead and air-fry them when everyone arrives. I usually serve them with a sweet chili mayo for game day, or over rice for a quick dinner.

Why This Recipe Works

• The whole batch takes less than half an hour to coat and cook.

• You can use medium, large or jumbo shrimp, whatever your store has.

• There’s no hot oil splattering on the stove or greasy pot to wash afterward.

• Doubling the recipe for a crowd is easy if you cook in batches.

• They’re much lighter than deep fried shrimp, with just a spoon of oil.

• Leftovers crisp up again after a couple of minutes in the air fryer.

• I love dipping them in sweet chili mayo, which only takes a minute to stir together.

Ingredients You’ll Need

• Shrimp – Large raw shrimp, peeled and deveined. UK supermarkets sell them as king prawns. You can buy them fresh or from the freezer, as long as you thaw them fully. If you’d rather skip the coating, try my Air Fryer Frozen Shrimp.

• All-Purpose Flour – Regular white flour is all you need. A gluten free blend works the same way.

• Seasoning – Paprika, garlic powder, salt and black pepper. If you like a smoky flavor, use smoked paprika. Garlic granules are fine in place of the powder.

• Egg – A large egg helps the panko stick to the shrimp. If you can’t eat eggs, use buttermilk instead.

• Panko – Japanese style breadcrumbs with large, airy flakes. Look for plain panko rather than a seasoned one. There are gluten free versions if you need one.

• Olive Oil – Any mild olive oil is fine, or you can use avocado or vegetable oil.

• Sweet Chili Mayo – Mayonnaise, Thai sweet chili sauce and a little lime or lemon juice. For a lighter dip, swap some of the mayo for Greek yogurt.

• Lime – Fresh lime wedges to squeeze over the shrimp at the table. You can use lemon instead.

How to Make Air Fryer Panko Shrimp

Coat the Shrimp

Pat the shrimp dry with paper towels.

Mix the flour, paprika, garlic powder, salt and pepper in a shallow bowl. Beat the egg in a second bowl.

Put the panko in a third bowl with the olive oil. Rub the oil into the crumbs with your fingertips until they’re evenly coated.

Roll each shrimp in the seasoned flour and shake off the extra.

Dip it in the egg, then press it into the panko on both sides. Lay the coated shrimp on a plate as you go.

Air Fry and Serve

Stir the mayonnaise, sweet chili sauce and lime juice together in a small bowl to make the dip.

Preheat the air fryer to 400° F (205° C) for 3 minutes.

Arrange the shrimp in the basket in a single layer, with a little space between them. Work in two batches if they don’t all fit.

Air fry for 4 minutes, then turn them over with tongs. Cook for 2 to 3 minutes more, until the crumbs are golden.

The shrimp should be pink and opaque inside.

Serve the air fryer panko shrimp hot with the sweet chili mayo and lime wedges.

How Long to Cook Panko Shrimp in the Air Fryer

The cooking time for air fryer panko shrimp depends on how big they are. Cook every size at 400° F (205° C).

Shrimp Size	Cooking Time
Medium (36/40 per pound)	5 to 6 minutes
Large (26/30 per pound)	6 to 7 minutes
Jumbo (21/25 per pound)	7 to 8 minutes
Frozen breaded, homemade or store-bought	8 to 10 minutes

Most bags of shrimp show the size as a count, like 26/30. That’s how many you get in a pound (450 g), so lower numbers mean bigger ones.

Frozen breaded shrimp go straight into the basket without thawing. Store-bought brands vary, so check the package for their times.

Recipe Tips From the Chef

• Thaw frozen shrimp in the fridge overnight. If you’re short on time, put them in a colander under cold running water until they’re no longer icy.

• Dry the shrimp well before you coat them, or the flour will get gummy.

• Any dry crumbs will stay pale in the air fryer, so take your time rubbing in the oil.

• Use one hand for the egg and the other for the flour and panko. That way you won’t end up with crumbs stuck to your fingers.

• Let the extra egg drip off before the shrimp go into the panko, or the crumbs will clump together.

• Press the panko on firmly, so it doesn’t fall off when you turn the shrimp.

• Chill the coated shrimp for 10 minutes if you have time. The crumbs stick better when they’re cold.

• Leave some space between the shrimp in the basket, or the coating won’t brown evenly.

• The second batch may be ready a minute sooner, so start checking it early.

• Air fryer panko shrimp are done when they’re pink and opaque in the middle, or 145° F (63° C) on a thermometer.

• One large egg is usually enough. If it looks like it’ll run out before you finish, add a little milk.

Seasoning Variations

• Swap the paprika for Cajun seasoning if you like a spicier coating. Most blends are salty, so leave out the salt.

• Use Old Bay in place of the paprika and salt. It’s a popular seafood seasoning in the US.

• Mix a handful of grated Parmesan into the panko for a cheesy crust.

• If you like them hot, add a pinch of cayenne to the flour.

• Lemon pepper seasoning can replace paprika and black pepper, for the same flavor as my Air Fryer Lemon Pepper Wings.

• Add a little Chinese five spice to the flour, then serve them with soy sauce for dipping.

Serving Suggestions

For dinner, I serve the shrimp with Air Fryer Frozen Sweet Potato Fries and a fresh coleslaw.

They’re also great with Easy Air Fryer Corn on the Cob, or in a rice bowl with cucumber and avocado. Wrap them in warm tortillas with shredded cabbage and a squeeze of lime for quick tacos.

If you have friends over, put them out with Air Fryer Mozzarella Sticks and Air Fryer Arancini (Risotto Balls).

For another dip, try the Tartar Sauce Recipe from my other blog, Cooking Gorgeous.

Storage Instructions

Air fryer panko shrimp taste best hot, straight from the basket. Keep leftovers in an airtight container in the fridge for up to 2 days.

Reheat them in the air fryer at 350° F (175° C) for 2 to 3 minutes, until they’re hot and crunchy again. A microwave makes the coating soft.

I don’t recommend freezing the cooked shrimp. The coating goes soggy when they thaw.

Make Ahead

Coat the shrimp up to 3 hours ahead. Keep them in the fridge on a covered plate, in a single layer. Mix the sweet chili mayo the day before if you like.

You can freeze coated shrimp for later, as long as they were fresh and never frozen before. Lay them on a tray in the freezer until they’re firm, then pack them into a bag.

Cook them straight from frozen at 400° F (205° C) for 8 to 10 minutes. Turn them over halfway through.

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