Air Fryer Shrimp with Tomato Garlic Confit is a fast, high-flavor dinner built around sweet cherry tomatoes and slow-cooked garlic, then finished by quickly air frying shrimp so it stays juicy. The warm confit oil becomes an instant sauce—no extra pan needed.
Why This Air Fryer Recipe Works
The air fryer cooks shrimp quickly with strong heat circulation, so they’re done in minutes without turning rubbery.
Tomato garlic confit brings depth without a long stovetop simmer. As the tomatoes soften, their juices mingle with olive oil and garlic to form a rich, spoonable sauce.
- Two-step method: confit first for flavor, shrimp last for best texture
- Minimal prep and easy cleanup (one air fryer basket + a small dish)
- Versatile: serve it as an appetizer, over pasta, or with bread for dipping
Ingredients You’ll Need
Choose large shrimp and keep an eye on size—cook time changes a lot between medium and jumbo.
- 1 lb large shrimp (16/20 count), peeled and deveined, tails on or off
- 1 1/2 cups cherry or grape tomatoes
- 8–10 garlic cloves, peeled
- 1/3 cup olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp lemon zest
- 1 tbsp lemon juice (plus wedges for serving)
- 2 tbsp chopped parsley or basil
Equipment notes: You’ll need an air fryer and a small oven-safe baking dish or ramekin that fits inside your basket (roughly 6–7 inches wide). If your air fryer has a “bake” setting, you can use it, but standard air fry works fine.
How to Make Air Fryer Shrimp with Tomato Garlic Confit in the Air Fryer
1) Make the tomato garlic confit. Add tomatoes, garlic cloves, olive oil, salt, pepper, and red pepper flakes (if using) to a small oven-safe dish. Stir to coat everything in oil.
Place the dish in the air fryer basket. Air fry until the tomatoes look wrinkled and burst easily and the garlic is soft (see time/temp section below). Carefully stir once halfway through if your air fryer runs hot.
2) Season the shrimp. While the confit cooks, pat shrimp dry with paper towels. Toss with a pinch of salt and pepper. (Keep it simple—most of the flavor comes from the confit.)
3) Add shrimp and finish. When the confit is ready, carefully remove the basket and stir in lemon zest and lemon juice. Add shrimp directly into the warm tomato-garlic oil and toss to coat.
Return the dish to the air fryer and cook just until the shrimp are opaque and curled. Toss once midway for even cooking.
4) Garnish and serve. Taste the sauce and add a pinch more salt if needed. Finish with chopped parsley or basil and serve right away with bread, pasta, or rice.
Air Fryer Time and Temperature
Air fryer models vary, so use these as a starting point and rely on visual cues (shrimp turning opaque and firm).
- Tomato garlic confit: 300°F for 18–22 minutes
- Shrimp (large 16/20): 400°F for 4–6 minutes, tossing once
Quick doneness check: Shrimp should be opaque, lightly curled into a “C” shape, and no longer glassy. If they’re tightly curled into an “O,” they’re likely overdone.
Tips for the Best Results
Dry shrimp brown better. Even though this dish is saucy, starting with dry shrimp helps them cook evenly and avoids watering down the confit.
- Use a dish for the confit: Don’t pour oil straight into the basket—use a ramekin or small baking dish that fits.
- Don’t overcook the shrimp: Pull them as soon as they turn opaque; carryover heat finishes the job.
- Stir the confit once: Especially if your air fryer has a hot spot, a quick stir keeps garlic from browning too fast.
- Finish with lemon: Add zest and juice after the confit cooks so the citrus stays bright.
Variations and Substitutions
This recipe is flexible as long as you keep the confit-to-shrimp timing: slow and gentle first, then fast and hot.
- Swap herbs: Basil gives a sweeter aroma; parsley keeps it clean; a little dill is great with lemon.
- Add a smoky note: Replace black pepper with a small pinch of smoked paprika.
- Make it extra saucy: Stir in 1 tbsp butter after cooking (off heat) for a silkier finish.
- No cherry tomatoes? Use diced Roma tomatoes (well-drained). The sauce will be a bit looser.
- Using frozen shrimp: Thaw fully and pat very dry before cooking, or the sauce can turn watery.
What to Serve With It
The confit oil and burst tomatoes are meant to be spooned over something. Keep sides simple so the shrimp stays the focus.
- Crusty bread or toasted baguette for dipping
- Angel hair, spaghetti, or orzo (toss with the sauce)
- Steamed rice or herbed couscous
- Arugula salad with lemon vinaigrette
- Air Fryer Recipes
Storage and Reheating
Seafood is best fresh, but leftovers keep well if reheated gently. Store shrimp and tomato garlic confit together so the shrimp stays coated.
- Refrigerate: In an airtight container for up to 2 days.
- Reheat in air fryer: 300°F for 2–4 minutes in a small oven-safe dish, just until warmed through.
- Reheat on stovetop: Low heat in a skillet, stirring often, 2–3 minutes.
If the oil firms up in the fridge, that’s normal—let it sit at room temp for 10 minutes or warm gently to loosen. Air Fryer Reheating Guide
FAQ
Can I cook the shrimp directly in the air fryer basket?
You can, but this recipe is built around tossing shrimp in the warm tomato garlic confit oil. Cooking in a dish keeps the sauce contained and makes serving easier. If you cook shrimp in the basket, make the confit separately and toss after.
What size shrimp is best for air frying?
Large (16/20) or jumbo shrimp are easiest because they have a little more margin before overcooking. Smaller shrimp cook so fast that they can turn rubbery if you’re not watching closely. If using medium shrimp, start checking at 3 minutes.
How do I keep shrimp from getting tough in the air fryer?
Don’t overcook them, and don’t start from wet shrimp. Pat dry, cook hot and fast, and pull them as soon as they turn opaque. Tossing them in the confit oil also helps protect the surface from drying out.
Can I make the tomato garlic confit ahead of time?
Yes. Make the confit up to 3 days ahead and refrigerate it, then warm it slightly so the oil loosens before adding shrimp. Air fry the shrimp right before serving for the best texture.
Is tomato garlic confit very spicy?
Not unless you add red pepper flakes. Without them, the flavor is rich and savory with a little sweetness from the tomatoes. If you like gentle heat, start with 1/4 teaspoon flakes.
