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Prep time
8 minutes
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Cook time
8 minutes
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Serves
4
Author Notes
This was the first dish I made in the air fryer that required using a pan to cook something in the basket. Once I tried this, I was hooked and other ideas for air fryer recipes started to come to me. What I like about this is that it’s one dish, no splatters to clean up, fairly hands-free, and fast. Many of my readers have told me this is the best shrimp scampi they’ve ever had.
Excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre
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Ingredients
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4 tablespoons
salted butter or ghee
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1 tablespoon
fresh lemon juice
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1 tablespoon
minced garlic
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2 teaspoons
red pepper flakes
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1 pound
shrimp (21 to 25 count), peeled and deveined
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2 tablespoons
chicken broth or dry white wine
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2 tablespoons
chopped fresh basil, plus more for sprinkling, or 1 teaspoon dried
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1 tablespoon
chopped fresh chives, or 1 teaspoon dried
Directions
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Place a 7-inch round baking pan in the air-fryer basket. Set the air fryer to 325°F for 8 minutes (this will preheat the pan so the butter will melt faster).
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Carefully remove the pan from the fryer and add the butter, lemon juice, garlic, and red pepper flakes. Place the pan back in the fryer.
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Cook for 2 minutes, stirring once, until the butter has melted. (Do not skip this step; this is what infuses the butter with garlic flavor, which is what makes it all taste so good.)
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Carefully remove the pan from the fryer and add the shrimp, broth, basil, and chives. Stir gently until the ingredients are well combined.
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Return the pan to the air fryer and cook for 5 minutes, stirring once.
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Thoroughly stir the shrimp mixture and let it rest for 1 minute on a wire rack. (This is so the shrimp cooks in the residual heat rather than getting overcooked and rubbery.)
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Stir once more, sprinkle with additional chopped fresh basil, and serve.
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