Gluten Free Air Fryer Popcorn Shrimp

Total time27 min

Prep time15 min

Cook time12 min

Plump, tail-off shrimp get seasoned simply with salt and black pepper, then coated in a seasoned crumb mixture spiked with smoked paprika, garlic powder, onion powder, and a touch of cayenne for real kick. A quick spritz of olive oil before air frying gets that coating deeply golden and shatteringly crisp in minutes, with the shrimp turning tender and opaque inside — no deep fryer or oily mess required. The three-step breading station keeps every piece evenly coated, and flipping halfway through the air fryer cycle ensures crunch on all sides. Serve them hot with lemon wedges and a good cocktail sauce or remoulade for dipping, and they disappear fast as an appetizer or main. This is a solid pick for a gluten free kitchen, delivering all the crave-worthy crunch of classic popcorn shrimp without any special equipment beyond your air fryer.

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Ingredients

4 servings

1 lb large shrimp (31–40 count), peeled and deveined, tails removed
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½ tsp kosher salt
¼ tsp black pepper
olive oil spray

For the breading

⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 tbsp water
1 cup panko breadcrumbs
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper

For serving

lemon wedges, for serving (optional)
cocktail sauce or remoulade, for serving (optional)

Instructions

1
Pat the shrimp thoroughly dry with paper towels, then season with the salt and black pepper.
2
Set up a three-bowl breading station: place the flour in the first bowl; whisk the eggs with the water in the second bowl until smooth; combine the panko, smoked paprika, garlic powder, onion powder, and cayenne in the third bowl and stir to mix evenly.

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