Sometimes the day just slips away, and suddenly it’s dinner time with barely a plan in sight. That’s when this air fryer shrimp and vegetables dish comes to the rescue—fast, fresh, and satisfying without any fuss. The shrimp turn out juicy and tender, the vegetables retain a perfect snap, and the seasoning hits just the right notes. It’s exactly the kind of meal you want when you’re juggling a million things and craving something wholesome.
I remember one evening I tossed everything together, but got distracted by a phone call and almost forgot to shake the basket halfway through cooking. Lucky for me, the shrimp still cooked evenly, and the veggies came out crisp. It wasn’t perfect timing, but it still made a great dinner with minimal effort. That little imperfection reminded me how forgiving this recipe is—no stress, just good food.
- Ready in under 30 minutes, making it ideal for weeknights when time is tight.
- Combines protein and vegetables in one simple dish for balanced nutrition.
- The seasoning blend is straightforward—nothing fancy, but it works beautifully.
- It’s simple—and that’s kind of the point: quick, tasty, and no complicated steps.
- Because of the air fryer size, you might need to cook in batches if feeding more than four, which is a small tradeoff for crispness.
If you’re worried about having the right tools, don’t be. A standard air fryer works perfectly here, and you won’t need anything specialized. Plus, this dish pairs nicely with a side of crusty bread or a light salad if you want to round things out without adding much prep.
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Air Fryer Shrimp and Vegetables
- Total Time: 22 minutes
- Yield: 4 1x
Description
A quick and healthy air fryer recipe featuring succulent shrimp and crisp vegetables, seasoned to perfection for a delicious meal in under 30 minutes.
Ingredients
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 fresh lemon juice
1 tablespoon chopped fresh parsley
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.
Drizzle the olive oil over the shrimp and vegetables.
Sprinkle garlic powder, smoked paprika, salt, and black pepper evenly over the mixture.
Toss everything together until all shrimp and vegetables are evenly coated with oil and seasonings.
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 to 12 minutes, shaking the basket halfway through cooking to ensure even crisping, until shrimp are pink and opaque and vegetables are tender-crisp.
Transfer the cooked shrimp and vegetables to a serving dish.
Drizzle fresh lemon juice over the top and sprinkle with chopped fresh parsley.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Kitchen Notes: The air fryer is pretty forgiving, so if you don’t have an exact temperature gauge, just keep an eye on the shrimp’s color—they should turn pink and opaque. I usually toss in whatever veggies I have on hand, although the bell pepper, zucchini, and broccoli work best for that mix of textures. Sometimes I swap the parsley for cilantro or add a pinch of chili flakes if I’m feeling bold. Leftovers reheat well in the air fryer, which is great for quick lunches the next day.
FAQ:
Q: Can I use frozen shrimp?
A: Yes, just make sure they’re thawed and patted dry before cooking to avoid excess moisture.
Q: What if I don’t like broccoli?
A: You can substitute with green beans or snap peas, though cooking times might vary slightly.
Q: Is olive oil necessary?
A: It helps the seasoning stick and promotes crisping, but you can reduce it if you prefer.
Q: Can this be made gluten-free?
A: Absolutely, there are no gluten ingredients here.
Q: How do I know when it’s done?
A: Shrimp should be pink and firm; vegetables tender but still crisp.
Give this a try next time dinner sneaks up on you—it’s a straightforward way to get a healthy, tasty meal on the table fast. Once you’ve made it a couple of times, you might find yourself reaching for it whenever you want dinner done with minimal thinking but maximum flavor.