Air Fryer Sourdough Discard Crispy Shrimp and Harissa Oil Crisps

Name: Air Fryer Sourdough Discard Crispy Shrimp and Harissa Oil Crisps
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature, thick, bubbly consistency; ½ lb (225 g) large shrimp, peeled and deveined, patted dry; 1 tbsp (15 g) harissa paste; 3 tbsp (45 ml) extra-virgin olive oil; 2 cloves (6 g) garlic, minced, minced; ¼ tsp (1½ g) sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) smoked paprika; ¼ tsp (1½ g) sea salt (for crisps); ½ lemon (1½ g) lemon, zest only, finely zested (optional); 1 tbsp (4 g) fresh flat-leaf parsley, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Transform your sourdough discard into crispy, golden crisps topped with garlicky harissa-infused oil and tender air-fried shrimp. These bite-sized crackers are tangy, savory, and packed with Mediterranean flavor—perfect as an appetizer or snack. The air fryer makes them wonderfully crunchy without deep frying.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: About 24 crisps with topping

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Steps

Before you start

Preheat your air fryer to 380°F (193°C) for 3 minutes
Pat shrimp completely dry with paper towels to ensure even cooking
Have parchment paper cut to fit your air fryer basket
Measure sourdough discard at room temperature

1
Prepare harissa oil
- In a small bowl, whisk together harissa paste, minced garlic, and olive oil until well combined.
- Set aside.
- This harissa oil will be used both for topping the crisps and seasoning the shrimp.
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Ready when: Mixture is smooth and evenly combined
Tip: Make sure harissa is fully dissolved into the oil—no lumps—for even seasoning
2
Season shrimp
- In another small bowl, toss the patted-dry shrimp with 1 teaspoon of the harissa oil, sea salt, black pepper, and smoked paprika.
- Ensure each shrimp is evenly coated.
- Let sit for 2–3 minutes while you prepare the crisps.
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Ready when: All shrimp are coated evenly with spice mixture
Tip: Don't overseasson—the harissa oil brings plenty of flavor
3
Portion sourdough crispsOven 380°F / 195°C
- Spoon the sourdough discard onto your parchment paper in the air fryer basket in 24 small mounds (about ½ tablespoon each), spacing them at least ½ inch apart so hot air circulates.
- If your basket is small, work in batches.
- Sprinkle each portion lightly with sea salt.
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Ready when: All portions are evenly spaced on parchment; salt is visible on each
Tip: Use a small spoon or piping bag to keep portions uniform and avoid spreading them too thin
4
Air fry crisps (first batch)Oven 380°F / 195°C
- Place the basket in the preheated air fryer (380°F / 193°C) and cook for 8–10 minutes, shaking the basket halfway through, until the sourdough crisps are golden brown and crispy at the edges.
- They should sound hollow when tapped.
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Ready when: Crisps are golden brown at edges, feel dry and crispy, sound hollow when tapped
Tip: If you see them browning too fast around 6 minutes, reduce heat to 360°F (182°C) and extend by 1–2 minutes
5
Air fry shrimpOven 380°F / 195°C
- While crisps cook (or after removing first batch), place seasoned shrimp in a single layer on a piece of parchment in the air fryer basket.
- Cook at 380°F (193°C) for 6–8 minutes, shaking the basket at the 4-minute mark, until shrimp are opaque and cooked through (internal temperature 145°F / 63°C).
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Ready when: Shrimp are opaque, pink, and firm with no translucent centers; internal temperature 145°F (63°C)
Tip: Shrimp cooks fast—watch carefully after 6 minutes to avoid overcooking, which makes them tough
6
Cool crisps slightly
- Transfer cooked sourdough crisps to a wire rack or clean plate to cool for 2–3 minutes.
- They will continue to firm up as they cool.
- If making in batches, repeat Steps 3–4 with remaining sourdough discard.
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Ready when: Crisps are no longer steaming and feel firm when picked up
Tip: Crisps will soften if left uncovered—assemble the dish while still warm
7
Assemble and garnish
- Arrange cooled sourdough crisps on a serving plate.
- Top each crisp with one or two shrimp.
- Drizzle the remaining harissa oil over the crisps and shrimp.
- Garnish with lemon zest and fresh parsley if desired.
- Serve immediately.
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Ready when: All crisps are topped with shrimp, dressed with oil, and garnished
Tip: Assemble just before serving so crisps stay crispy; if needed, reheat crisps in the air fryer for 1–2 minutes at 350°F (177°C) just before plating

Good to know

Tips

If your sourdough discard is very thick or pasty, thin it with 1–2 tablespoons water so it spreads slightly but holds shape; if too runny, let it rest at room temperature for 30 minutes.
Don't crowd the air fryer basket—sourdough crisps need space and air circulation to crisp evenly; two batches is better than one crowded batch.
Harissa oil can be made milder by using less harissa paste or adding an extra tablespoon of olive oil to dilute the heat; adjust to your preference.
For extra crunch, brush the cooled crisps lightly with olive oil before plating and drizzle additional harissa oil just before serving.

Make ahead

Sourdough crisps can be made up to 4 hours ahead and stored in an airtight container at room temperature. Reheat in the air fryer for 2–3 minutes at 350°F (177°C) before topping. Harissa oil can be prepared up to 2 days ahead and refrigerated; bring to room temperature before serving. Assemble just before serving for maximum crispness.

Storage & reheating

Store leftover crisps (without topping) in an airtight container at room temperature for up to 3 days. Reheat in the air fryer at 350°F (177°C) for 2–3 minutes to restore crispness. Shrimp can be refrigerated separately for up to 2 days; reheat gently. Do not freeze crisps—they lose their crispy texture. Harissa oil keeps refrigerated for up to 2 weeks; return to room temperature before using.

Substitutions

harissa paste → Sriracha mixed with a pinch of cumin or ras el hanout. Delivers similar heat and depth; use 1½ teaspoons to account for liquid content
large shrimp, peeled and deveined → Diced cooked chicken breast or white fish flaked into bite-sized pieces. Keep protein pieces small; use same weight and cook at 360°F (182°C) for 5–6 minutes if raw
sourdough discard, at room temperature → Thick buttermilk batter mixed with 2 tablespoons whole wheat or all-purpose flour per cup. Will be less tangy but still crispy; sourdough discard is ideal for this recipe
extra-virgin olive oil → Neutral oil like grapeseed or avocado oil for a less fruity flavor. Use the same amount; extra-virgin olive oil adds richness to the harissa dressing