Air fryer shrimp cooks in minutes, which makes it ideal for a quick dinner that still feels a little special. Here it’s paired with sugar snap peas and a creamy dill sauce that’s bright, cool, and easy to stir together while the shrimp cooks.
Why This Air Fryer Recipe Works
Shrimp thrives in the air fryer because high heat sets the outside quickly without drying the inside. A light oil-and-seasoning coating helps the shrimp brown and keeps the texture snappy.
Sugar snap peas cook fast too, so you can air fry them right after the shrimp (or alongside if your basket is roomy). The creamy dill sauce balances the savory shrimp and sweet peas without needing a long simmer.
- Fast cook time: shrimp is done before it turns rubbery
- Simple sauce: no blender, no cooking, just whisk
- One main + veg: dinner with fewer pans to wash
Ingredients You’ll Need
This is a short, grocery-store-friendly list. If your shrimp is frozen, thaw it first so it browns instead of steaming.
- 1 lb large shrimp (peeled and deveined, tails on or off)
- 8 oz sugar snap peas, ends trimmed
- 1 1/2 tbsp olive oil, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (or sweet paprika)
- 1 lemon (zest and 1–2 tbsp juice)
- 2/3 cup plain Greek yogurt (or mayonnaise for a richer sauce)
- 2 tbsp mayonnaise (optional, for extra creaminess)
- 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
- 1 tsp Dijon mustard
- 1 small clove garlic, grated (or 1/4 tsp garlic powder)
Equipment: Air fryer (basket or tray style), mixing bowls, whisk, tongs.
How to Make Air Fryer Shrimp with Creamy Dill Sauce and Sugar Snap Peas in the Air Fryer
1) Make the creamy dill sauce. In a small bowl, whisk the Greek yogurt, (optional) mayonnaise, dill, Dijon, grated garlic, lemon zest, and 1 tbsp lemon juice. Taste and adjust with more lemon, salt, or pepper. Refrigerate while you cook.
2) Season the shrimp. Pat shrimp very dry with paper towels. Toss with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
3) Air fry the shrimp. Preheat your air fryer if your model requires it. Arrange shrimp in a single layer (cook in batches if needed). Air fry until just opaque and lightly browned, flipping/shaking once.
4) Season the snap peas. Toss snap peas with remaining 1/2 tbsp olive oil and a pinch of salt and pepper.
5) Air fry the snap peas. Add snap peas to the basket and air fry until bright green with a few blistered spots, shaking halfway through.
6) Serve. Plate shrimp and snap peas. Spoon the creamy dill sauce on the side for dipping, or drizzle lightly over the shrimp. Finish with an extra squeeze of lemon if you want it brighter.
Air Fryer Time and Temperature
Air fryers vary, so use this as a starting point and watch closely the first time. Shrimp is done when it’s opaque, curled into a “C” shape, and the thickest part hits about 120–130°F if you’re temping.
- Shrimp: 400°F for 5–7 minutes, flip/shake at 3 minutes
- Sugar snap peas: 390°F for 4–6 minutes, shake halfway through
If your basket is crowded, expect the shrimp to take closer to 7–8 minutes and to brown less. For better color and texture, cook in two batches.
Tips for the Best Results
Dry shrimp is the big one. Extra moisture makes it steam and dulls the seasoning.
- Pat shrimp dry, then season right before cooking.
- Don’t overcook: pull it as soon as it turns opaque and firm.
- Cook in a single layer for better browning.
- Chill the sauce while cooking so it stays thick and spoonable.
- For snap peas with more blistering, add 30–60 seconds at the end and shake once.
If your sauce tastes flat, it usually needs either more lemon juice, a pinch more salt, or an extra spoonful of dill. Make small adjustments and re-taste.
Variations and Substitutions
Keep the shrimp-and-dill direction and swap based on what you have.
- Make it spicy: add 1/8–1/4 tsp cayenne to the shrimp or stir hot sauce into the dill sauce.
- No dill: use fresh parsley + a little extra lemon zest, or try chives.
- Dairy-free sauce: use a dairy-free plain yogurt and skip the mayo, or use all mayo with extra lemon to brighten it.
- Different veg: asparagus (390°F, 6–8 minutes) or broccoli florets (380–390°F, 8–10 minutes).
- Breadcrumb-crisp shrimp: toss seasoned shrimp with 2–3 tbsp panko plus a mist of oil; air fry and watch closely so crumbs don’t burn.
What to Serve With It
This shrimp is light but satisfying, so it pairs well with simple starches and crunchy salads.
- Steamed rice or coconut rice to catch extra sauce
- Orzo or lemon-butter pasta
- Air fryer baby potatoes or roasted sweet potatoes
- A crisp green salad with vinaigrette
Need another air fryer side? Air Fryer Recipes
Storage and Reheating
Store shrimp, snap peas, and sauce separately if you can. The sauce stays creamy, while the shrimp reheats better without it.
- Refrigerate: up to 3 days in airtight containers
- Do not freeze: the yogurt-based sauce can split; shrimp texture also suffers
To reheat in the air fryer: warm shrimp at 350°F for 2–4 minutes, just until heated through. Reheat snap peas for 1–2 minutes; they’re best when still a little crisp.
For more quick air fryer reheating ideas, see Air Fryer Reheating Guide
FAQ
Can I use frozen shrimp in the air fryer? Thawing first gives the best browning and seasoning coverage. If you must cook from frozen, expect extra moisture and less color; add 2–4 minutes and shake often, then season again to taste.
What size shrimp works best? Large or extra-large shrimp (around 21/25 or 16/20 count) is easiest to time because it won’t overcook instantly. Smaller shrimp can work, but start checking around 4 minutes at 400°F.
How do I keep shrimp from getting rubbery? Don’t crowd the basket and don’t cook past opaque. Pull it as soon as it’s firm and curled into a “C”; if it tightens into an “O,” it’s usually overdone.
Can I make the creamy dill sauce ahead? Yes. Make it up to 2 days ahead and keep it covered in the fridge; stir before serving and add a splash of lemon if it thickens too much.
Do sugar snap peas need to be pre-cooked? No, they cook quickly in the air fryer. Trim the ends and cook just until bright green with a few blistered spots so they keep their crunch.
