Air Fryer Shrimp Tempura Recipe

If you love shrimp tempura but don't want to deal with a pot of hot oil, this one's for you. This air fryer shrimp tempura comes out light, crispy, and golden in under 10 minutes, with that same crunch and taste you'd expect from your favorite Japanese restaurant.

It's quick enough for a weeknight, easy enough to throw together at the last minute, and just as good tucked into shrimp tacos or served straight off the tray with your favorite dipping sauce.

Recipe Ingredients

All ingredients are simple pantry staples, and a few quick notes below will help you get the best results.

• Shrimp. Use large or jumbo shrimp, peeled and deveined, with tails on for easy handling. Fresh or frozen both work - just make sure frozen shrimp are fully thawed and patted dry so the coating sticks properly.
• All-purpose flour. You'll need about a cup of flour in a shallow bowl. This dry flour layer helps everything stick properly.
• Panko breadcrumbs. This is what gives the shrimp that light, crispy crunch. Regular breadcrumbs won't give you the same texture.
• Cornstarch. Helps create that airy, slightly puffy coating similar to a tempura-style finish.
• Egg. Acts as the glue to help everything stick.
• Parmesan. Not traditional, but it adds a little extra flavor to the breading.
• Oil. A light spray of avocado oil helps the shrimp crisp up evenly in the air fryer. Olive oil works too - use whatever you have on hand.

See the recipe card for full ingredient amounts and details.

Set up your coating station first so everything is ready to go - this recipe moves fast once you start.

In one shallow bowl, whisk together the egg, cornstarch, and a splash of water until smooth. In a second bowl, combine the panko breadcrumbs, parmesan, garlic powder, and seasoning salt. Add about a cup of flour to a third bowl.

Pick up each shrimp by the tail and coat it in the dry flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture until fully coated. Set aside on a plate and repeat with the remaining shrimp.

Preheat your air fryer to 360 degrees F while you finish coating.

Lightly spray the air fryer basket with oil, then arrange the shrimp in a single layer with a little space between each one. Give the tops a quick spray of oil to help them crisp up.

Air fry for 8-9 minutes, flipping halfway through. Spray again after flipping for even browning. If you like them extra crispy, let them go another 2-3 minutes at the end.

Serve right away with a squeeze of lemon or your favorite dipping sauce.

Serving Suggestions

These crispy shrimp are best served right away while they're still hot and crunchy. You can keep it simple or turn it into a full meal depending on what you're in the mood for.

Serve them with a dipping sauce like sweet chili sauce, hoisin peanut sauce, or a quick garlic aioli.

For something lighter, add a fresh salad on the side. If you want something more filling, serve them over steamed rice with soy sauce (my Instant Pot jasmine rice works perfectly here) or tuck them into shrimp tacos with my 4-ingredient coleslaw.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: To freeze, place breaded shrimp in a single layer, then transfer to a freezer bag once frozen. Cook straight from frozen - just add a few extra minutes to the cook time.