Air Fryer Recipe
Lemon Garlic Prawns
A bright, easy lemon garlic prawn recipe that’s just right for the air fryer.
Ingredients
- 400g large prawns, peeled and deveined
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Method
- In a large bowl, mix together the minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, salt and pepper.
- Add the prawns to the bowl and toss them through until they are evenly coated in the marinade.
- Leave them to marinate for at least 20 minutes.
- Preheat your air fryer to 180°C (360°F).
- Arrange the marinated prawns in the air fryer basket in a single layer, making sure they are not overcrowded.
- Air fry the prawns for 8-10 minutes, shaking the basket halfway through the cooking time so they cook evenly.
- Once cooked, take the prawns out of the air fryer and scatter over the freshly chopped parsley.
- Serve hot with your choice of dipping sauce or a side salad.
Why this works in an air fryer
Prawns cook fast because their small mass loses heat evenly under forced convection; a thin oil coating carries garlic, paprika and lemon oils onto the surface. Keeping them in one layer lets moisture evaporate quickly, so they turn firm and lightly browned rather than steaming in their own juices.
Equipment notes
Assumes a 4–5 litre basket holding 400g prawns in one loose layer; smaller baskets should cook in two batches. In a single-drawer air fryer, place larger prawns towards the hotter back edge and shake well. In a dual-zone model, use one drawer if possible; splitting between drawers may need 1–2 extra minutes because each drawer runs with less heat mass.
Common pitfalls
- Prawns curled into tight rings and feel rubbery? They have overcooked; start checking at 6 minutes for cooked prawns or smaller prawns, and remove as soon as they are opaque and just firm.
- Watery liquid pooling in the basket with pale prawns? They were too wet or overcrowded; pat prawns dry before marinating and cook in a single layer, using two batches if necessary.
- Garlic tastes bitter or has black specks by minute 6? Minced garlic is catching in the high airflow; use a coarser chop, mix it well into the oil, or drop the temperature to 170°C and add 1–2 minutes.
- Lemon flavour tastes harsh and the prawns look slightly chalky before cooking? They sat too long in the acidic marinade; keep marinating to about 20 minutes, or add most of the lemon juice after air frying instead.
Variations & substitutions
- Use raw king prawns for the best texture; if using ready-cooked prawns, reduce the air-fry time to 3–4 minutes, just to heat through without toughening.
- Swap smoked paprika for chilli flakes or Aleppo pepper; the prawns cook the same, but flakes can scorch, so shake the basket carefully halfway through.
- Use lime zest and juice instead of lemon for a sharper finish; keep the marinating time short because lime is equally acidic and can firm the prawns before cooking.
- Add a teaspoon of honey to the marinade for a sticky glaze; lower the temperature to 170°C if browning too quickly, as sugar darkens faster in the air fryer.
Storage & reheating
Keep cooled prawns refrigerated in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 2–3 minutes until hot, avoiding longer reheating as they toughen quickly.
Nutrition
Calories: 250
