Air Fryer Recipe
Lemon Basil Shrimp Skewers
A delightful and easy-to-make lemon basil shrimp skewers recipe, perfect for air frying.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Zest and juice of one lemon
- 2 tablespoons fresh basil, chopped
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Wooden or metal skewers
Method
- In a large bowl, combine the olive oil, lemon zest, lemon juice, chopped basil, minced garlic, salt, and black pepper.
- Add the shrimp to the mixture, ensuring they are well-coated. Allow to marinate in the refrigerator for at least 30 minutes.
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning during cooking.
- Preheat your air fryer to 200°C (390°F).
- Thread the marinated shrimp onto the skewers, about 4-5 shrimp per skewer, leaving a little space between each shrimp.
- Place the skewers in a single layer in the air fryer basket, ensuring they do not overlap.
- Air fry for 6-8 minutes, turning halfway through, until shrimp are opaque and cooked through.
- Remove from the air fryer and serve hot, garnished with additional fresh basil and lemon wedges if desired.
Why this works in an air fryer
Large prawns cook quickly because air-fryer convection strips surface moisture while the oil carries lemon zest and garlic flavour. Leaving gaps between prawns exposes more surface area, so they turn opaque before the acidic marinade can make the exterior mealy or rubbery.
Equipment notes
Assumes a 4–6 litre basket that can take short skewers in one layer; in a single-drawer model cook in batches if the skewers crowd, while in a dual-zone air fryer split them evenly and start checking 1–2 minutes earlier as smaller loads cook faster.
Common pitfalls
- Prawns look wet and pale at minute 6? They were packed too tightly or too much marinade went into the basket; pat off excess marinade and cook in a single layer with visible gaps.
- Prawns curl tightly into hard C-shapes and taste bouncy? They are overcooked; pull them as soon as fully opaque and reduce the next batch by 1–2 minutes.
- Garlic tastes sharp or burnt with dark specks on the prawns? Minced garlic has scorched in the high airflow; scrape off excess bits before threading or use finely grated garlic mixed thoroughly into the oil.
- Wooden skewers are charring at the ends? They are too exposed to the element or not soaked enough; soak fully, trim to fit the basket, and keep skewer tips away from the hottest side walls.
Variations & substitutions
- Use king prawns instead of large shrimp; very large ones may need the full 8 minutes, while smaller ones should be checked from 5 minutes.
- Swap basil for flat-leaf parsley or coriander; the herbs stay fresher-tasting if some are added after cooking rather than all in the marinade.
- Add a pinch of chilli flakes or smoked paprika; this does not change timing, but paprika will darken quickly so avoid letting loose marinade pool in the basket.
- Replace half the lemon juice with lime juice; the sharper acidity works well, but avoid extending the marinating time much beyond 30 minutes as the prawns can turn mushy.
Storage & reheating
Keep cooked skewers covered in the fridge for up to 2 days and reheat in the air fryer at 160°C for 2–3 minutes, just until hot, to avoid toughening the prawns.
Nutrition
Calories: 250
