Weeknights call for a dinner that’s fast, light, and big on flavor. This air fryer shrimp with courgettes (zucchini) gets you there with a quick cook and a punchy herb oil that tastes like it took way longer than it did.
Why This Air Fryer Recipe Works
The air fryer cooks shrimp quickly and evenly, so you get juicy centers without babysitting a pan. Courgettes roast up crisp-tender instead of soggy when they’re sliced right and given a little space.
The herb oil is made while everything cooks, then spooned over at the end. That keeps the herbs bright and fresh (not browned) and lets you control how “herby” each bite is.
Fast cook time: shrimp finish in minutes
One main + veg in the same air fryer basket
Fresh herb oil adds restaurant-style flavor without extra steps
Ingredients You’ll Need
Keep it simple and let the herbs do the heavy lifting. Here’s what you’ll want on the counter before you start.
Large shrimp (peeled and deveined), tails on or off
Courgettes/zucchini (2 medium), sliced into half-moons
Olive oil (for cooking)
Kosher salt and black pepper
Garlic (freshly grated or minced)
Lemon (zest and juice)
Red pepper flakes (optional)
For the herb oil: olive oil, chopped parsley, chopped basil (or dill), a small clove of garlic (optional), pinch of salt, and a squeeze of lemon.
Frozen shrimp work too—just thaw and pat dry thoroughly so they roast instead of steaming.
How to Make Weeknight Air Fryer Shrimp with Courgettes and Herb Oil in the Air Fryer
1) Prep the courgettes. Slice zucchini into 1/2-inch half-moons. Toss with a little olive oil, salt, and pepper.
2) Start cooking the courgettes. Preheat the air fryer. Add the zucchini to the basket in an even layer. Cook until the edges start to brown, shaking once.
3) Season the shrimp. While the courgettes cook, pat shrimp very dry. Toss with olive oil, salt, pepper, garlic, lemon zest, and a pinch of red pepper flakes if you like a little heat.
4) Add shrimp to the basket. Push the zucchini to the sides and add shrimp in a single layer as much as possible (a little overlap is fine). Air fry until the shrimp are pink and just firm.
5) Make the herb oil. Stir together olive oil, chopped herbs, a tiny pinch of salt, and lemon juice. Taste and adjust with more lemon or salt.
6) Finish and serve. Pile shrimp and courgettes onto a plate and spoon herb oil over the top. Add an extra squeeze of lemon right before eating.
If the basket is crowded, cook shrimp in two quick batches.
Don’t add herb oil before air frying—fresh herbs can scorch.
Air Fryer Time and Temperature
Air fryers vary, so use the times below as a guide and watch the shrimp closely. Shrimp go from done to overdone fast.
Preheat: 400°F for 3 minutes
Courgettes: 400°F for 6–8 minutes, shaking halfway
Shrimp (added after courgettes start browning): 400°F for 4–6 minutes, tossing once
Shrimp are done when they’re opaque and curled into a “C” shape. If they’ve tightened into a very tight “O,” they’re already edging toward overcooked.
Tips for the Best Results
Dry shrimp are the difference between roasted and steamed. Pat them well with paper towels, especially if they were previously frozen.
Cut courgettes thick enough to hold their shape. Very thin slices soften too quickly and can slump before they brown.
Leave space in the basket when you can; crowding slows browning
Add the garlic to the shrimp oil, not loose in the basket, to prevent burning
Make herb oil with sturdy herbs (parsley, basil, dill) for the cleanest flavor
Variations and Substitutions
Swap the herbs based on what you have. Parsley + dill tastes bright and coastal, while basil makes it feel more Mediterranean.
Spicy: add a pinch of cayenne or a little chili crisp after cooking
Garlic-lemon: double the lemon zest and add an extra small grated garlic clove to the herb oil
No courgettes: use asparagus spears (trimmed) or sliced bell pepper; adjust cook time as needed
Protein swap: scallops can work, but reduce cook time and keep them in a single layer
If you’re avoiding garlic, skip it and lean on lemon zest and fresh herbs for aroma.
What to Serve With It
This shrimp-and-courgette plate is light on its own, but it also plays well with a simple carb to soak up the herb oil.
Steamed rice, couscous, or orzo
Warm crusty bread or pita
Simple arugula salad with lemon vinaigrette
Cherry tomatoes or a quick cucumber salad
For another easy side that fits the air fryer theme, check Air Fryer Recipes.
Storage and Reheating
Shrimp are best right after cooking, but leftovers can still be good if you reheat gently. Store shrimp and courgettes in an airtight container for up to 2 days.
Keep herb oil separate if possible; it stays fresher and greener that way. If it’s already mixed in, it’s still fine—just expect the herbs to dull a bit.
Reheat in air fryer: 320°F for 2–4 minutes, just until warmed through
Avoid: high heat reheating, which can turn shrimp rubbery
Can I use frozen shrimp in the air fryer?
Yes, but thaw first for the best texture. Run sealed shrimp under cold water until flexible, then pat very dry before seasoning so they roast instead of steam.
Why are my courgettes soggy in the air fryer?
Soggy zucchini usually comes from slicing too thin or overcrowding. Cut 1/2-inch pieces and cook in a single layer, shaking once to expose new surfaces to heat.
How do I know when air fryer shrimp are done?
Look for opaque pink shrimp that are just firm and curled into a “C.” If they’re tightly curled and very stiff, they’ve likely gone a bit too far.
Should I preheat the air fryer for shrimp and zucchini?
Preheating helps the courgettes start browning right away and shortens the window where shrimp can overcook. A quick 3-minute preheat is enough for most models.
Can I make the herb oil ahead?
You can, but it’s brightest the day you make it. If prepping ahead, refrigerate and let it sit at room temp for 10–15 minutes before serving so it loosens up.
