We love shrimp tacos. They only take a few minutes, making them perfect for an RV or weeknight dinner.
Lucky us, shrimp was on sale last week.
We decided to try our standby recipe in the air fryer, boy did it deliver! The air fryer is hereby our go-to cooking method for shrimp!
You’ll need four ingredients that I bet you already have in your pantry, shrimp and a Ziploc bag.
I am not a fan of peeling and deveining shrimp and am willing to spend an extra dollar or two to have that process already done.
Begin by rinsing the shrimp and patting them dry. Plop them into the Ziploc bag. Add olive oil and the seasonings. Seal the bag, give it a good shake and marinate for about 15 minutes.
Set the air fryer to 400° and preheat it for 5 minutes.
Place shrimp in a single layer and cook for 5-8 minutes, shaking the basket at the halfway point. You may have to work in batches depending on how much shrimp you have and the size of your air fryer.
Heat the tortillas, tear the lettuce and make the avocado sauce while the shrimp are cooking. Fajita sized tortillas are the perfect size. We heat them just like we did as kids over the stove flame.
We keep the taco simple with some lettuce for crunch and creamy avocado sauce. A shrimp salad is really good with a spicy bagged salad. You can also have them on a skewer stick as an appetizer plus any way you’d like to eat them. Lots and lots of possibilities!
Click to print recipes!
Air Fryer Shrimp Tacos
Adapted from Once Upon a Chef
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon salt
- Scant 1/8 teaspoon cayenne pepper
- 1-1/2 pounds large or extra-large shrimp, peeled and deveined
Preheat your air fryer to 400° for a few minutes. Stir chili powder, salt, cayenne pepper together in a large bowl or Ziploc bag. Add shrimp and olive oil and stir/toss to coat evenly. Place shrimp in one layer and cook for 5-8 minutes, shaking halfway through cooking time. Ours were done in six minutes. Depending on air fryer size, you may need to work in batches.
Avocado Sauce
Adapted from Krista’s Kitchen
- 1 or 2 large avocados
- 1 Tablespoon + 2 teaspoons fresh lemon juice
- 1/2 cup mayonnaise
- 1 teaspoon hot sauce
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic
- 3/4 teaspoon salt
Combine all ingredients in a food processor or blender and process until smooth and creamy. Adjust seasonings to taste. Store in a covered container. May be frozen and thawed for later use.