Air Fry Frozen Shrimp Without Defrosting Them First
Shrimp are an incredible source of weekday protein. It cooks quickly, tastes great, and can be served with just about any carbs or vegetables you add. It also pairs well with a wide range of seasonings—Cajun shrimp, Old Bay shrimp, garlic shrimp, soy ginger shrimp—and can be cooked in 5 to 10 minutes from a completely frozen state right in the fryer.
The main problem with making frozen proteins is that “the seasoning won’t stick,” but you know what? They stick really well, just like any oil you spray on frozen sea bugs. (In fact, the oil slows down due to the coldness of the shrimp, which makes them stick even harder.) Cooking shrimp this way is so quick, so easy, and so delicious that it has replaced sautéing and frying as my favorite method of cooking shrimp. (at least when I’m cooking just for myself or for myself and my partner). There’s no turning, just a little shaking of the basket, and they come out hot, plump and juicy, with a slight crunch—perfect to add to tacos, over pasta, or over a bed of greens for a quick protein salad.
It’s such a simple method that you don’t even need a prescription. Set the fryer to 400℉ and while it heats up, take the required amount of (frozen) shrimp and place them in a large bowl. (Peeled or at least peeled shrimp are best, as you can’t separate frozen shrimp.) Drizzle with enough oil to coat, then toss with your favorite seasoning (or a mixture of your favorites). That’s all the preparatory work.
As soon as the fryer heats up to 400℉, throw in the shrimp. The amount of time they need to cook will depend on the size of your shrimp and the amount you stuffed into the fryer basket (try to keep them in a single layer). I was able to cook eight medium-sized frozen shrimp, peeled and peeled, in just five minutes, so start checking the three-minute mark and give the shrimp a little shake to make sure the seasonings are evenly distributed.
Cook the shrimp until they are firm and opaque. I always add a few extra “test shrimp” to the fryer to cut open and see if done. Once they reach this point, take them out and eat them with gusto. (I just ate them straight out of the basket and have no regrets.)