Air Fryer Shrimp and Vegetables That Soothe Busy Weeknight Cravings

When the day feels like it’s running away with you, the last thing you want is a complicated dinner. This Air Fryer Shrimp and Vegetables recipe steps in just when you need it—fast, fresh, and full of flavor without the fuss.

I remember the first time I tossed shrimp and veggies into the air fryer. Honestly, I was a little distracted—my phone buzzed, and I almost forgot to shake the basket halfway through. But that little hiccup didn’t ruin the meal. In fact, the shrimp came out perfectly pink, with just the right snap from the bell peppers and zucchini. The aroma of smoked paprika and garlic hit me before I even finished plating. It wasn’t fancy, but it was exactly what I needed after a long day. Plus, that quick drizzle of lemon juice at the end? Game changer.

• Quick to prepare, making it great for busy evenings when time is short.
• Combines protein and veggies in one basket, so less cleanup is involved.
• Offers a smoky, garlicky flavor that feels comforting rather than complicated.
• It’s simple — and that’s kind of the point.
• Works well as a standalone meal or with a side, but might not satisfy if you’re craving something heavy or carb-loaded.

If you’re new to air frying shrimp, don’t worry—it’s pretty forgiving. The shrimp cook quickly and the veggies keep a nice crunch, so you end up with a nice balance of textures. Plus, leftovers reheat easily without turning soggy, which is perfect for those unpredictable nights when you just want to grab something quick.

Air Fryer Shrimp and Vegetables

Print Recipe

A quick and healthy air fryer recipe featuring succulent shrimp and crisp vegetables, perfect for a nutritious weeknight dinner.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4

Ingredients

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1 pound raw shrimp, peeled and deveined
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup broccoli florets
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley

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Instructions

Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a large bowl, combine the shrimp, red bell pepper pieces, zucchini slices, and broccoli florets.
Add olive oil, garlic powder, smoked paprika, salt, and black pepper to the bowl. Toss everything together until the shrimp and vegetables are evenly coated.
Place the shrimp and vegetable mixture in the air fryer basket in a single layer. You may need to cook in batches depending on the size of your air fryer.
Cook for 10-12 minutes, shaking the basket halfway through cooking to ensure even crisping, until the shrimp are pink and opaque and the vegetables are tender-crisp.
Transfer the cooked shrimp and vegetables to a serving dish.
Drizzle with lemon juice and sprinkle with chopped fresh parsley before serving.

Using the air fryer here means you don’t have to babysit the stove, and it’s a relief to know that the shrimp won’t overcook too easily. I usually serve this with a wedge of crusty bread or toss it over some quick-cooked rice to stretch it out. Sometimes, I add a pinch of chili flakes for a little extra heat, but I haven’t tested all sorts of spice combos yet. And if you’re feeling experimental, swapping in different veggies like asparagus or cherry tomatoes might work, though cooking times could shift a bit.

FAQ:

Can I use frozen shrimp? Yes, just thaw them first and pat dry to avoid excess moisture.

What if I don’t have smoked paprika? Regular paprika or a pinch of cumin can add a nice twist.

Can I double the recipe? You might need to cook in batches to avoid overcrowding the air fryer basket.

This recipe is a simple reminder that dinner doesn’t have to be complicated to be satisfying. If you’re ready to skip the stress and enjoy a wholesome meal, give it a try tonight.