Air Fryer Recipe
Lemon Herb Prawns
Bright, zesty lemon herb prawns that are quick to prepare and perfect for the air fryer.
Ingredients
- 500g fresh prawns, peeled and deveined
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Additional lemon wedges for serving
Method
- Preheat your air fryer to 200°C.
- In a large bowl, mix the olive oil, lemon juice and zest, garlic, oregano, parsley, salt, and pepper to make the marinade.
- Add the prawns to the marinade and toss thoroughly so they are well coated. Leave them to marinate for at least 10 minutes.
- Arrange the marinated prawns in the air fryer basket in a single layer.
- Air fry the prawns for 6-8 minutes, shaking the basket halfway through so they cook evenly.
- The prawns are ready when they have turned pink and opaque. Take care not to overcook them, as they can become rubbery.
- Once cooked, serve the prawns with extra lemon wedges and a garnish of parsley.
Why this works in an air fryer
Prawns cook fast because their lean proteins set around 50-60°C; the air fryer’s high-speed convection drives heat over each curved surface before the marinade can stew. A thin oil coating carries lemon zest and garlic while encouraging light browning, but excess lemon juice left on the prawns slows evaporation and can toughen the outside.
Equipment notes
Assumes a 5-6 litre basket that can hold 500g prawns in a loose single layer; in a smaller single-drawer model cook in two batches, while dual-zone drawers should have the prawns split evenly, shaken at the same point, and checked 1-2 minutes earlier because each drawer holds a thinner layer.
Common pitfalls
- Prawns sitting in a puddle after 3-4 minutes will look grey and wet rather than pink at the edges; lift them from the marinade with tongs, drain the basket or tray, and continue cooking in a drier single layer.
- Tight corkscrew curls and a bouncy, rubbery bite before minute 6 mean the prawns are overcooking or too small for the timing; remove as soon as they are just opaque and reduce the next batch by 1-2 minutes.
- Black garlic flecks and a bitter smell mean minced garlic is scorching in the hot airflow; scrape off excess exposed garlic before cooking, or use garlic granules, or drop the temperature to 190°C.
- Patchy colour, with some prawns still translucent while others are opaque, means overlap is blocking airflow; separate them, shake firmly, and finish in 1-minute bursts rather than adding a full extra cycle.
Variations & substitutions
- Use raw king prawns for a meatier result; they may need the full 8 minutes or 1 minute more, depending on thickness, but should still be pulled as soon as opaque.
- Use smaller prawns for a lighter starter; start checking at 4-5 minutes because their protein sets quickly and they dry out faster.
- Swap olive oil for melted butter for a richer flavour; butter browns faster, so cook at 190°C or brush it on for the final 2 minutes.
- Change lemon and parsley to lime and coriander; the cooking time stays the same, but add the coriander after cooking if you want a fresher, less wilted finish.
Storage & reheating
Keep cooked prawns covered in the fridge for up to 2 days and reheat in the air fryer at 160°C for 2-3 minutes until hot, avoiding longer reheating as they toughen quickly.
Nutrition
Calories: 250
