I had to put expletive’s in the title of this dish because there’s no other way to describe it. This Air Fryer Popcorn Shrimp is Bomb *ss!!
What I say when it comes to shrimp should carry a vast amount of weight because I am not a seafood girl. For years I avoided it altogether but when I started to cut fast food out I started branching out and exploring foods I previously thought I didn’t like.
What I realized is that there aren’t many foods I truly don’t care for. I can find a method of preparation that allows me to enjoy almost any food! Granted, popcorn shrimp isn’t an easy thing to dislike but take my word. You want to make this shrimp as soon as humanly possible.
Not only is this Air Fryer Popcorn Shrimp incredibly delicious but it’s dairy and grain free! That means this shrimp is not only really darn tasty it’s Whole30 compliant and paleo too!
The thing that really takes this Popcorn Shrimp over the top is using a homemade Cajun Seasoning blend. You probably already have all the ingredients in your spice cabinet. Click here for my Cajun Seasoning recipe!
If you aren’t quite ready to jump in and purchase an Air Fryer yet, that’s okay! I included oven instructions so that everyone is able to utilize this awesome recipe. Though, the air fryer does add an extra bit of crispiness that makes this dish extra special.
To see the model Air Fryer that I use, click here!
Air Fryer Bomb *ss Popcorn Shrimp
- 1 pound shrimp, 16-20, peeled, and deveined
- 3/4 cup cassava flour
- 1 tablespoon + 1 teaspoon cajun seasoning
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 large egg
- 1 1/2 tablespoons water
- avocado oil cooking spray
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In a bowl, combine the cassava flour, 1 tablespoon cajun seasoning, sea salt, and black pepper with a spoon.
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In a second bowl, whisk the egg with the water and 1 teaspoon cajun seasoning.
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Working in batches, add a few shrimp to the flour and toss to coat. Shake off any excess flour and add to the bowl with beaten egg. Coat the shrimp on all sides with the egg and then transfer back to the bowl with the flour. Using your dry hand, roll the shrimp around until the shrimp is throughly coated. Set on a large plate and repeat this process until all of the shrimp have been coated.
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Coat the the bottom of an air fryer basket with avocado oil cooking spray. Place one layer of shrimp in the basket and spray the tops with cooking oil. Do not skip this step as this is what makes the shrimp crispy. If you do not have cooking spray you can use a silicone brush to apply oil to the shrimp.
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Cook the shrimp for 4 minutes, at 370°F, flip the shrimp with tongs, and cook for another 4 minutes on the other side. Cook for 8 minutes total or until the shrimp is golden. Repeat with the next batch of shrimp. Serve warm.
In the oven:
- Preheat the oven to 350°F.
- Line a sheet tray with a cooling rack.
- In a bowl, combine the cassava flour, 1 tablespoon cajun seasoning, sea salt, and black pepper with a spoon.
- In a second bowl, whisk the egg with the water and 1 teaspoon cajun seasoning.
- Working in batches, add a few shrimp to the flour and toss to coat. Shake off any excess flour and add to the bowl with beaten egg. Coat the shrimp on all sides with the egg and then transfer back to the bowl with the flour. Using your dry hand, roll the shrimp around until the shrimp is throughly coated. Set on a large plate and repeat this process until all of the shrimp have been coated.
- Place the shrimp on the cooking rack and spray with cooking spray. Bake for 10 minutes total. Flip the shrimp with tongs after 5 minutes and coat with the spray again. Cook for 5 minutes longer or until shrimp is golden.
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