Crispy Shrimp with Dijon Mayo

Shrimp tossed in seasoned cornstarch and air-fried until golden and crispy, no deep frying needed. Served with a tangy Old Bay Dijon mayo and a squeeze of lime.

Why You'll Love Crispy Shrimp with Dijon Mayo

The shrimp cook in about 10 minutes in the air fryer, with no oil splatter to clean up. Good as a fast weeknight dinner or a party appetizer.

Tips and Tricks

• Pat shrimp very dry before coating-this ensures maximum crisp and prevents sogginess.
• Preheat your air fryer so the shrimp hit hot air immediately and don't steam.
• Don't overcrowd-cook in batches if needed so the shrimp stay crisp, not soggy.

Variations

• Extra spicy: Add cayenne or smoked paprika to the cornstarch mix for a spicy kick.
• Honey mustard dip: Stir a little honey into the Dijon mayo for a sweet-savory twist.
• Asian-inspired version: Swap Old Bay for five spice or togarashi and serve with a yuzu mayo.

Substitutions

• Arrowroot powder or potato starch can be used in place of cornstarch for a similar crispy coating.
• Greek yogurt mixed with mustard works as a lighter dip alternative to mayo.
• Lemon juice can stand in for lime if that's what you've got on hand.

Best served with

• Chilled dry rosé or crisp lager
• Pickled cucumbers or radishes on the side
• A bed of arugula or watercress tossed in lemon vinaigrette
• Crusty baguette or herbed flatbread for scooping

How to Store Leftovers

• These shrimp are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 375°F for 3-4 minutes to re-crisp.
• Store any extra Dijon mayo in a covered jar in the fridge for up to 1 week.

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Crispy Shrimp with Dijon Mayo

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This ultra-fast shrimp recipe is all about that crunch. Tossed in seasoned cornstarch and blasted in the air fryer, the shrimp come out golden and crispy. No deep fry needed. Pair with a tangy Old Bay Dijon mayo and a hit of fresh lime for the ultimate bite.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 3

Course: Appetizer, Seafood

Cuisine: American, Southeast Asian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb shrimp peeled and deveined
• ¼ cup corn starch
• 1-2 tsp Old Bay seasoning
• Kosher salt to taste
• 2 tablespoon mayonnaise
• Lime to taste
• Olive oil spray as needed

Equipment

• Air Fryer
• Paper Towels
• Tongs or spoon
• Shallow plate or dredging tray
• Mixing Bowls

Method

 

1. Pat shrimp dry with paper towels and season lightly with kosher salt.
2. In a shallow bowl, mix corn starch with Old Bay (1-2 tsp) and a pinch of salt.
3. Toss shrimp in the cornstarch mixture in batches, coating evenly and shaking off excess.
4. Preheat air fryer to 400°F.
5. Place coated shrimp in air fryer basket in a single layer.
6. Spray with olive oil and cook for 4 minutes. Flip shrimp, spray again, and cook 4 more minutes or until golden and crispy.
7. In a small bowl, mix mayonnaise with a few dashes of Old Bay and a squeeze of lime juice.
8. Plate the hot shrimp and serve immediately with Dijon mayo and extra lime on the side.

Notes

Storage: These are best straight from the air fryer while the coating is crackly. Leftovers keep in the fridge for up to 2 days, reheat in the air fryer or a hot oven for a few minutes to bring the crunch back, the microwave will turn them chewy. The Dijon mayo keeps separately in the fridge for about a week.

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