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Crunchy shrimp with garlic and parmesan is an awesome example of how something with just a handful of fresh stuff can taste like a sunny Mediterranean vacation. It's super tasty, has just the right hint of garlic, the parmesan goes all crispy, and you can have it ready in under twenty minutes. Sometimes I make this when I've got people over or want a fuss-free summer starter for my friends and it's a hit every time.
The first time I tossed these shrimp together was on a boiling hot night in June, and now they're the top finger food whenever guests show up. They always disappear first—even people who say they don't really like shrimp end up loving them.
Ingredients
- Parsley: For topping—go for bright green leaves and only chop them right before serving for max flavor
- Parmesan: fresh and grated, you want it nice and crispy so buy a block and shred it yourself for stronger flavor
- Lemon juice: brings a zip and balances all the other tastes, always squeeze it fresh if you can
- Black pepper: makes the garlic pop, fresh ground is the way to go
- Salt: bumps up the flavor—fine sea salt works best
- Paprika powder: brings a little pop of color and gentle spice—use sweet paprika for a smooth, mild taste
- Garlic cloves: really finely chopped, get it super fresh for a big punch and grab local stuff when you can
- Olive oil: the base for your marinade, go for a cold-pressed extra virgin oil to get all that richness
- Large shrimp: grab them fresh or thaw them perfectly so you get them juicy with loads of flavor—look for a see-through look and clean ocean smell
How To Make It
- Serve:
- Carefully move the cooked shrimp from the basket to a tray or big plate. Give them a sprinkle of parsley you've just chopped and get them to the table while they're still piping hot. If you fancy, lemon wedges on the side are great too.
- Cook:
- Turn your air fryer to 200ºC and hit the basket with nonstick spray. Place your coated shrimp in a single layer so none of them are stuck together—this way the hot air hits every bit. Let them cook for about eight to ten minutes and flip them halfway so both sides go golden and crisp.
- Bread:
- Toss some fresh-grated parmesan in a clean bowl, then coat your marinated shrimp one by one in the cheese so they're totally covered. This is what makes them extra delicious and crunchy as they cook.
- Prep:
- Dump the shrimp into a big bowl and add your olive oil and chopped garlic. Next, sprinkle in paprika, salt, pepper, and a good squeeze of lemon. Stir everything around—use your hands or a spoon—till all the shrimp are coated. Cover the bowl and let the flavors soak in for about five minutes.
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Good Things To Know
Packed with protein, so it fills you up fast
Low in calories and perfect for splitting as a starter
Garlic flavor is front and center—real flavor kick!
Shrimp and parmesan are a killer combo that even kids love
What I like most? When the parmesan goes crunchy in the air fryer. Once I took these to my sister's birthday buffet and there literally wasn’t a piece left—that’s the kind of kitchen win I’ll always remember!
Storage Hacks
If there’s any left (doubtful!), just pop them in an airtight box and keep them in the fridge. They taste awesome cold the next day or even at room temp. Toss 'em through a salad for a twist. Best not to reheat or they'll end up rubbery.
Ingredient Swaps
No shrimp handy? Chunks of chicken breast or tofu totally work too. If you're out of parmesan, grab another hard cheese like grana padano or pecorino. Fancy it zesty? Toss in a little lime zest to kick up your marinade.
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Serving Ideas
These crispy shrimp taste awesome just as they are. Or pair 'em with fresh baguette, a garlicky aioli, or a zippy lemon mayo. If you make a bunch, skewer them up—they’re the best party snack. Always a crowd-pleaser at summer get-togethers as a starter.
Story Behind It
All along the Med, people go nuts for shrimp with parmesan. It just screams seaside holidays and those warm summer nights. For me, this dish is like the perfect mashup of Italian and Spanish flavors. It’s a little slice of that laidback life for your own kitchen.
Frequently Asked Questions
- → Which shrimp turn out best?
Use fresh or thawed frozen shrimp. Clean them well and take out the vein so they're nice for eating.
- → Can I cook the shrimp without an air fryer?
Totally! Sauté them in a pan with oil over medium heat till they go crispy.
- → How can I get these even crispier?
Mix a bit of panko with your parmesan for an extra crunchy layer.
- → What goes well on the side?
Serve these up with a simple salad, a slice of baguette, or some lemon wedges. They all work great!
- → Do they stay crunchy long?
They're best straight from the fryer, but you can warm them briefly in the oven at low heat if needed.