Crispy Air Fryer Shrimp with Garlic and Smoked Paprika
Juicy shrimp seasoned with garlic and smoked paprika, cooked quickly in the air fryer for a crispy texture. A simple and healthy recipe, perfect as an appetizer or main course.
Steps
- 1
Peel the shrimp, leaving the tail attached if desired for presentation.
- 2
If using frozen shrimp, thaw completely and pat very dry with paper towels.
- 3
In a bowl, toss shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until well coated.
- 4
Preheat the air fryer to 200°C (400°F) for 3 minutes.
- 5
Arrange shrimp in a single layer in the air fryer basket (do not overcrowd).
- 6
Cook at 200°C (400°F) for 8-10 minutes, shaking or turning halfway through.
- 7
Shrimp are done when they turn pink-orange and the flesh is opaque.
- 8
Serve immediately, garnished with fresh parsley and lemon slices.
Shopping list
500 g medium shrimp, 3 garlic cloves, olive oil, smoked paprika, salt, black pepper, fresh parsley, lemon, panko breadcrumbs (optional)
Recipe story
Shrimp are prized in coastal cuisines worldwide, from the Mediterranean to Southeast Asia. The combination of garlic and smoked paprika reflects Spanish and North African influences, while quick air frying modernizes the dish, preserving the seafood's natural sweetness.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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