Breaded Shrimp from Frozen made in the Air Fryer makes a quick and crunchy appetizer that is sure to please.
Why Cook Shrimp from Frozen?
Buying shrimp frozen is great because they freeze the shrimp right on the boat, ensuring they still taste fresh when they make it to your plate. So buying them frozen, and cooking them from frozen, is often the freshest way to do it. Keep a bag of frozen shrimp on hand, and you’ve always got the start of a great meal ready to go.
My favorite way to cook them from frozen very gently cooks them in water and only takes about 15 minutes from start to finish (including boiling the water). However, today’s method uses the air fryer instead of water and adds a great breadcrumb coating.
When to Use the Air Fryer to Cook Frozen Shrimp
Using the Air Fryer makes things even faster! We recently showed you how to cook frozen shrimp in the Air Fryer without breading, which is great to cool down and use for shrimp cocktail or toss in some pasta. Today, we’re adding breading to the shrimp which makes for a great crunchy appetizer with a dipping sauce or to top a salad with.
I can fit about 12 large shrimp in my Air Fryer so it’s perfect if you just need enough for two people. If you’re cooking for more, you’ll have to do multiple batches.
How to Bread the Frozen Shrimp
It was a little challenging finding the right method for breading frozen shrimp. Eggs didn’t work well as a coating for this, but the olive oil does a good job. Some of the breadcrumbs will fall off in the Air Fryer, but don’t worry, enough will stay on that you get a really nice crunch and flavor.
First, you’ll mix your breadcrumbs with your seasonings. Give the frozen shrimp a rinse in some water and then toss in olive oil. The olive oil may slightly freeze onto the shrimp.
Put the shrimp in the seasoned breadcrumbs and toss to coat. Carefully transfer the shrimp to the Air Fryer so you don’t lose too much coating. You can sprinkle any extra breadcrumbs on top.
Cook for 5 minutes at 400°F and you’ll have wonderfully cooked shrimp with a browned, crispy breading.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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