So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
This is one of those magical recipes that tastes like it came from a fancy seafood place, but actually took you about 15 minutes and minimal effort—aka, the dream. We’re talking crispy, juicy shrimp with a sticky-sweet honey garlic glaze that clings like your ex who “just wants to talk.” And the best part? Your air fryer does all the heavy lifting. Bless it. 🙏
Why This Recipe is Awesome
Let’s keep it real:
You want something fast, delicious, and not a total mess to clean up. Boom—this checks all the boxes. Here’s what makes this shrimp dish so great:
- It’s idiot-proof. Seriously, even I didn’t mess it up, and I once burned toast in a toaster.
- It feels fancy without trying. Like wearing sweatpants but calling it “athleisure.”
- No deep frying = no oil splatters. Your stove stays clean, your dignity stays intact.
- That honey garlic sauce? Slaps. It’s sweet, garlicky, slightly sticky, and basically the Beyoncé of sauces.
Perfect for weeknights, date nights, or when you just want to feel like a functioning adult.
Ingredients You’ll Need
Alright, here’s what you’re throwing in the mix. Nothing wild or weird—just tasty basics.
- 1 lb raw shrimp, peeled and deveined (tails on or off, live your truth)
- 1 tbsp olive oil (the OG of cooking oils)
- Salt & pepper (duh)
- ½ tsp garlic powder (because we’re lazy, but still want flavor)
- 1 tbsp soy sauce (low-sodium if you’re feeling virtuous)
- 2 tbsp honey (aka sticky liquid gold)
- 3 garlic cloves, minced (real garlic here, because it’s called honey garlic shrimp, not honey maybe-garlic-if-you-feel-like-it shrimp)
- 1 tsp rice vinegar (optional but worth it—adds a little tang)
- 1 tsp cornstarch + 1 tbsp water (to thicken that glorious sauce)
- Chopped green onions & sesame seeds (for the “wow I’m fancy” garnish)
Step-by-Step Instructions
Let’s not overthink it. You want shrimp. You want it fast. Here’s how:
- Preheat your air fryer to 400°F.
Yes, preheating matters. Don’t skip it unless you’re into sad, soggy shrimp. - Toss your shrimp with olive oil, salt, pepper, and garlic powder.
Mix ‘em up in a bowl like you’re giving them a spa treatment. - Air fry the shrimp.
Lay them out in a single layer (no shrimp stacking!) and cook for 8 minutes, flipping halfway. They should look pink and slightly crispy around the edges. - Meanwhile, make the honey garlic sauce.
In a small pan, toss in minced garlic, soy sauce, honey, and rice vinegar. Heat on medium until it starts bubbling. - Thicken that goodness.
Mix the cornstarch and water in a little bowl (science, baby), then pour it into the bubbling sauce. Stir for a minute until it thickens up like syrupy magic. - Toss shrimp in the sauce.
Remove the shrimp from the air fryer, plop them in the pan, and coat them like they just came back from a honey bath. - Serve immediately with chopped green onions and sesame seeds.
Or don’t. You do you. But it does look really good that way.
Common Mistakes to Avoid
Look, we’ve all been there. Let’s dodge a few rookie moves:
- Not preheating the air fryer. That’s like trying to toast bread in a cold toaster. Just… no.
- Overcrowding the basket. This isn’t a shrimp mosh pit. Give them space to crisp.
- Using frozen shrimp straight from the freezer. Thaw them first unless you enjoy rubbery seafood sadness.
- Forgetting the cornstarch. Your sauce won’t thicken, and you’ll just end up with shrimp soup. Cute, but not what we’re doing here.
Alternatives & Substitutions
No shrimp? No problem. (Well, kind of a problem, but let’s fix it.)
- No rice vinegar? Use a splash of apple cider vinegar or even lemon juice. Same tangy vibe.
- Don’t do honey? Maple syrup works too, but honey is the GOAT here.
- No fresh garlic? Garlic powder in the sauce can pinch-hit, but the real stuff hits different.
- Want it spicy? Add red pepper flakes or a squeeze of sriracha to the sauce. Your mouth will thank you (or yell at you).
- No air fryer? Oven at 425°F for 10–12 minutes works fine. It just takes longer and doesn’t sound nearly as fun.
FAQ (Frequently Asked Questions)
Can I use pre-cooked shrimp?
Technically yes, but they’ll turn into little rubber flip-flops if you’re not careful. Stick to raw if possible.
Can I make this ahead of time?
You can, but it’s best fresh. Reheated shrimp is like reheated coffee—never quite right.
Do I have to peel the shrimp?
If you enjoy peeling hot shrimp with sticky fingers, be my guest. Otherwise, get ‘em peeled before cooking.
Can I double the sauce?
Um, YES. Always double the sauce if you’re a saucy person. No judgment.
What should I serve it with?
Rice, noodles, a salad if you’re feeling healthy-ish. Or just eat it straight from the pan. Who’s judging?
Can I use frozen shrimp?
Yes, just thaw them completely first. Nobody wants a frosty surprise mid-bite.
Is this gluten-free?
Almost! Just swap the soy sauce for tamari or coconut aminos, and boom—you’re good.
Final Thoughts
So there you have it: sticky, sweet, garlicky shrimp magic in under 20 minutes. No drama, no dishes piling up, just one seriously solid recipe that hits every time.
Now go impress someone—or just yourself—with your air fryer shrimp wizardry. You earned this.
Bonus points if you eat it standing over the sink like a gremlin (it’s called efficient cleanup, okay?).