Air Fryer Crispy Shrimp and Garlic Dip

Name: Air Fryer Crispy Shrimp and Garlic Dip
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) large shrimp, peeled and deveined, patted dry with paper towels; 2 tablespoons (30 ml) olive oil; ½ cup (55 g) panko breadcrumbs; ½ teaspoon (2½ g) garlic powder; ¾ teaspoon (1½ g) smoked paprika; ¼ teaspoon (1½ g) kosher salt; freshly ground black pepper, to taste; 5 tablespoons (71 g) unsalted butter; 5 cloves (25 g) garlic cloves, minced, minced; ¼ cup (60 ml) dry white wine; 1 tablespoon (15 ml) fresh lemon juice; ⅛ teaspoon (¼ g) red pepper flakes; 2 tablespoons (8 g) fresh flat-leaf parsley, chopped, chopped (optional)

From the MyKitchenBank Kitchen

A Spanish-inspired appetizer featuring tender shrimp coated in a light, crispy crust and served alongside a silky garlic-butter dip infused with white wine and smoked paprika. The air fryer makes the shrimp golden and tender in minutes, while the dip—built from the pan drippings—adds depth with roasted garlic and a touch of white wine. Perfect for entertaining or a sophisticated snack.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 12 shrimp with ¾ cup dip

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Steps

Before you start

Preheat the air fryer to 400°F (200°C) for 5 minutes
Pat shrimp completely dry with paper towels—moisture prevents crisping
Have all ingredients prepped and within arm's reach

1
Coat shrimp
- In a small bowl, whisk together panko breadcrumbs, garlic powder, smoked paprika, kosher salt, and black pepper.
- Place the patted-dry shrimp in a second bowl and drizzle with olive oil, tossing gently until evenly coated.
- Sprinkle the breadcrumb mixture over the shrimp and toss carefully with your hands until each shrimp is fully coated and no dry breadcrumbs remain at the bottom.
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Ready when: All shrimp are evenly and thoroughly coated
Tip: Don't skip patting shrimp dry—any surface moisture will steam instead of crisping in the air fryer
2
Air fry shrimpOven 400°F / 205°C
- Arrange the coated shrimp in a single layer in the air fryer basket or on the tray, leaving a small gap between each one so hot air circulates.
- Air fry at 400°F (200°C) for 8 to 10 minutes, shaking the basket halfway through cooking, until the shrimp are golden brown and cooked through.
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Ready when: Shrimp are golden brown on the outside and the flesh is opaque and firm
Tip: Shake the basket at the 4-minute mark to ensure even, all-over browning
3
Make garlic butter dip
- While the shrimp cooks, melt butter in a small saucepan over medium heat.
- Add the minced garlic and cook, stirring frequently, for 2 to 3 minutes until fragrant and the garlic is very soft but not browned.
- Pour in the white wine and lemon juice, bring to a gentle simmer, and cook for 2 minutes to reduce slightly and meld the flavors.
- Remove from heat and stir in the red pepper flakes.
- Taste and adjust for salt and pepper.
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Ready when: Garlic is soft and fragrant, and wine has reduced slightly
Tip: Watch the garlic carefully so it softens without browning—browned garlic will taste bitter
4
Rest and serve
- Transfer the hot shrimp to a serving plate or bowl.
- Let them rest for 2 minutes so the exterior stays crisp.
- Pour the garlic butter dip into a small serving bowl and place alongside the shrimp.
- Garnish the dip with fresh parsley if desired.
- Serve immediately while the shrimp are hot and crispy.
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Ready when: Shrimp are still warm with a set crust, dip is warm and smooth
Tip: Serve the dip warm for the best flavor and texture—a cold dip will taste flat and the butter will start to solidify

Good to know

Tips

The key to crispy shrimp is patting them completely dry before coating—any moisture will turn the crust soggy
For extra garlicky dip, infuse the butter with garlic by cooking it longer before adding the wine, but watch carefully to prevent browning
This dish is best served immediately; the contrast between the hot, crispy shrimp and warm, silky dip is essential to the experience
Double the dip recipe if serving a larger crowd—it's so good guests will want more than expected

Storage & reheating

Store leftover shrimp and dip separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the dip gently in a small saucepan over low heat, stirring occasionally. Reheat shrimp in the air fryer at 350°F (175°C) for 3–4 minutes until warmed through; they will not re-crisp to the same degree. Freezing is not recommended as the breadcrumb coating will soften upon thawing.

Substitutions

panko breadcrumbs → almond flour or crushed pork rinds. Use the same amount by weight for a lower-carb, keto-friendly crispy coating
dry white wine → dry vermouth or chicken broth. Vermouth adds herbaceous notes; broth is milder but still balances the garlic
smoked paprika → sweet paprika or regular paprika. Sweet paprika is milder; use regular paprika if you prefer less smokiness
red pepper flakes → a pinch of cayenne pepper. Cayenne is finer and distributes more evenly for a consistent heat level