Simple Air-Fried Shrimp

Air-Fried Shrimp

makes 8 servings


For the Shrimp:
• sesame oil; to spray
• 2 eggs
• 1½ cups cassava flour
• 1 LB shrimp; tails removed

For the Sauce:

  • 2-3 dashes of Sriracha sauce
  • 2 TB paleo mayo
  • 4 scallions, chopped – to top


MAKE THE SHRIMP: whisk the eggs in a small bowl, then place the flour in another. Dip the shrimp into the egg, then coat with the flour, + place on the lined air fry sheet. Spray liberally with cooking oil on both sides.
(check out why I love this Cuisinart!)

TO FRY: Place into the air-fryer, set to 350 degrees + desired crispiness, + cook on side one, repeat on side 2. Roughly 6-8 minutes/side.

FOR THE SAUCE: simply mix together the Sriracha and mayo, then drizzle it on the shrimp + add the scallions.

Shrimp: Five Tasty Ways

Sometimes you want a change, but you want it to be easy. When I have a week where I want to incorporate seafood, I know I can prep shell fish for a few meals ahead of time + then lean on my go-to quick seafood recipes, made fresh, for the rest of the week!

I can still do my normal routine of  taking a protein as a base + prepping it in several different ways to increase variety + decrease boredom in the kitchen while meal prepping. As a protein, shellfish should be used every so often-I have it for 4-5 meals/month and that is out of 90-odd meals if you count up 3/day. And the rest of the time, try to get in healthy fat-filled seafood for ideally a few meals/week.

MODES OF COOKING: grill or pan-saute

I love to grill jumbo shrimp in the shell + then use them whole on salads or peel + chop it for more recipes. You can do this on an indoor griddle in cold-weather months, which I love! (My fave griddle pan is Staub.)


Black Pepper Shrimp

makes 2 servings


  • 1 LB shrimp, peeled + deveined
  • 3 garlic cloves, minced
  • 1/2 lemon, juiced
  • 1 1/2 TB parsley, coarsely chopped
  • 1/8 cup low-sodium vegetable stock
  • 1/2 TB peppercorns, cracked
  • dash of sea salt
  • 2 TB ghee or unsalted, grass-fed butter
  • 1 TB extra virgin olive oil
  • 1 cup black rice, prepared
  • 1  bunch asparagus, ends trimmed

To Make:

  1. Peel and devein the shrimp, leaving the last shell segment and the tail fin intact.
  2. Add 2 olive oil in a large skillet over medium-high heat.
  3. Add the shrimp to the pan + cook until pink- about 3 minutes. Remove from the pan + set aside.
  4. Add the minced garlic and peppercorns to the skillet, cook-stirring frequently for about 1 minute. Add the stock + lemon juice. Allow to cook and reduce by at around half. Add in the remaining ghee or butter, 1 TB at a time. Stir in the shrimp. Toss gently to combine.
  5. Serve with roasted asparagus + black rice, garnished with parsley leaves + lemon wedges.

Coconut Curry Shrimp Salad

makes 3 servings


  • 1 TB fish sauce
  • 1 1/2 LBS shrimp, peeled+ deveined
  • 1/4 cup cilantro, chopped
  • 4 garlic cloves, minced
  • 1 TB ginger, minced
  • 1 1/2 cup green onion, chopped
  • 1 cup full fat coconut milk
  • 1 TB curry powder
  • 1/4 tsp red pepper flakes
  • 2 TB toasted sesame oil
  • 4 cups of superfood slaw mix

To Make:

  1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, ginger, + red pepper flakes. Cook-stirring frequently- until the onions are tender.
  2. Add the curry and fish sauce- stirring another minute.
  3. Raise to medium-high heat and add the coconut milk + cook- stirring occasionally until coconut milk is cooked down.
  4. Add the shrimp + cook until the shrimp release turns turns pink + opaque.
  5. Garnish with fresh cilantro over fresh superfood slaw.

Honey-Sriracha Shrimp

makes 4 servings


  • 2 cups Mung bean sprouts
  • 2 cups purple cabbage, shredded
  • 2 cups baby bok choy, pan-grilled
  • 1 1/2 LBS shrimp, peeled + deveined
  • 2 TB honey
  • 1/2 cup Sriracha
  • 1 tsp garlic, minced
  • 1 lime, juiced
  • Cilantro + lime wedges, to garnish

To Make:

  1. Preheat oven to 400 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a small bowl whisk together the sriracha, honey, garlic, + lime juice.
  4. Shake the shrimp up with the sauce in either a bowl or a large ziplock baggie.
  5. Place shrimp on prepared baking sheet + bake for 8-10 minutes or until opaque.
  6. Meanwhile, pan-grill the bok choy with a dash of sesame oil in a skillet over medium heat.
  7. Mix the cooked shrimp  + bok choy in a bowl with the sprouts + cabbage.
  8. Serve garnished with chopped cilantro + lime wedges.

Air-Fried Popcorn Shrimp


Roasted Garlic Shrimp + Tomato Pasta

makes 4 servings


  • 1 1/2 LBS shrimp, peeled + deveined
  • 1 spaghetti squash, cut in half + roasted until tender @ 375 degrees F with a brush of oil
  • 1 pint cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 2 cups baby spinach
  • extra virgin olive oil
  • 2 TB basil, coarsely chopped

To Make:

  1. Roast the squash as written above
  2. In a skillet over medium heat with a bit of olive oil – heat the garlic for 1 minute.
  3. Add in the tomatoes + shrimp -cook until tomatoes are tender + shrimp is opaque/pink-roughly 6-8 minutes. Try to avoid stirring too much so the liquid from the tomatoes isn’t released.
  4. Add in the baby spinach + merely mix until slightly wilted.
  5. Serve 1/4 of the shrimp mix over 1/3 cup spaghetti squash noodles with a pinch of chopped basil + a drizzle of olive oil.