Air Fryer Shrimp

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  Shrimp(454g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh
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  Garlic powder(5g)
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  1 teaspoon dried parsley
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  Oregano, Dried(3g)
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  1/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Bread Crumbs, Dry, Plain(80g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Egg, Whole, Large
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  Chopped fresh parsley or chives (optional for serving)

Instructions

1. 1Pat the shrimp dry with paper towels and place in a large bowl. Add the olive oil, lemon juice, garlic powder, and oregano. Toss to combine evenly, then cover and set aside at room temperature for 15 minutes (do not marinate longer than 1 hour, as the citrus will begin to break down the shrimp).
2. 2While the shrimp marinates, combine the bread crumbs and grated Parmesan in a shallow dish. In a separate shallow dish, beat the large eggs until combined. Line a baking sheet with parchment paper and set nearby.
3. 3Remove the shrimp from the marinade and shake off excess liquid. Dip each shrimp into the beaten egg, shake off excess, then coat thoroughly in the bread crumb mixture on both sides. Arrange coated shrimp in a single layer on the prepared baking sheet.
4. 4Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid overcrowding, carefully place the coated shrimp in the hot oil.
5. 5Cook the shrimp for 2–3 minutes until the underside turns golden brown and crispy, then flip with tongs and cook for another 2–3 minutes until the second side is golden brown and the shrimp are opaque throughout with an internal temp of 165°F.
6. 6Transfer the cooked shrimp to a paper towel–lined plate to drain excess oil. Keep the first batch warm in a 200°F oven while you cook the remaining shrimp in the same manner.
7. 7Divide the cooked shrimp evenly into 4 airtight containers while still warm. Allow to cool to room temperature before sealing and refrigerating.
8. 8To reheat, warm in a 350°F oven for 3–4 minutes until heated through, or enjoy cold. Serve with fresh lemon juice if desired.