Air Fryer Lemon-Dill Shrimp

By Sprig Originals ✓ · with credit

Adapted from themediterraneandish.com

Extra jumbo shrimp tossed with olive oil, lemon zest, dill and paprika, then blasted in the air fryer until they curl up pink and just barely browned at the edges. Six minutes from raw to dinner, and just as good cold on a salad the next day.

Ingredients

• 2 lb raw extra jumbo shrimp (16–20 count), peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 tsp dill weed
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp baking soda (optional)
• 1 lemon, zested and cut into wedges
• kosher salt and freshly ground black pepper

Instructions

1. In a large bowl, whisk together the olive oil, dill weed, paprika, garlic powder, a generous pinch of salt and several grinds of black pepper. Add the lemon zest and the baking soda if you're using it (it helps the shrimp brown and stay snappy), and whisk again. Set the lemon wedges aside for serving.
2. Pat the shrimp thoroughly dry with paper towels — wet shrimp steam instead of browning. Add them to the bowl and turn until every shrimp is slicked with the seasoned oil.
3. Preheat the air fryer to 400°F for about 3 minutes.
4. Lay the shrimp in the basket in a single layer with a little space around each one, working in two batches if your basket is small. Air fry for 5 to 6 minutes, until the shrimp are pink and opaque throughout, tightly curled, and lightly browned at the edges.
5. Pile onto a platter, squeeze over a lemon wedge or two, and scatter with chopped fresh dill if you have it. Serve hot, with the remaining wedges alongside.

Chef's tips

Nutrition (per serving, estimated)

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