Air Fryer Shrimp

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  1 lbs Shrimp
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  1 tbsp Olive oil

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

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  1 Lemon Juice, Fresh(47g)
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  1 tsp Garlic powder
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  1 tsp 1 teaspoon dried parsley
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  0.5 tsp Oregano, Dried
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  0.3 tsp 1/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.3 cup Bread Crumbs, Dry, Plain
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  0.3 cup Parmesan Cheese

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

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  1 Egg, Whole, Large(44g)
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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 zest, lemon juice, garlic powder, dried parsley, dried oregano, kosher salt, and ground black pepper. Toss until the shrimp are evenly coated. Set aside for 10 minutes — do not marinate longer or the citrus will begin to break down the shrimp.
2. 2In a shallow dish, combine the Italian seasoned whole wheat breadcrumbs and grated Parmesan. In a separate shallow dish, beat the egg until combined.
3. 3Working one shrimp at a time, dip into the beaten egg and shake off the excess, then press into the breadcrumb-Parmesan mixture to coat both sides. Arrange the coated shrimp on a plate in a single layer.
4. 4Preheat your air fryer to 400°F for 3 minutes. Mist the air fryer basket with nonstick cooking spray. Arrange the shrimp in a single layer in the basket — work in batches if needed to avoid crowding.
5. 5Mist the tops of the shrimp lightly with nonstick cooking spray. Air fry at 400°F for 6–8 minutes, flipping once at the halfway mark, until the coating is golden and crispy and the shrimp are opaque throughout and curled into a C-shape.
6. 6Repeat with any remaining shrimp, misting the basket and shrimp tops before each batch.
7. 7Divide the cooked shrimp evenly into 4 meal-prep containers. Serve with additional lemon wedges and chopped fresh parsley or chives if desired. Allow to cool before sealing and refrigerating for up to 3 days.