Seafood · American

Air Fryer Frozen Raw Shrimp 31/40: No-Thaw Peeled Shrimp Guide

Name: Air Fryer Frozen Raw Shrimp 31/40: No-Thaw Peeled Shrimp Guide
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 4 servings
Cuisine: American
Ingredients: 450 g frozen raw peeled shrimp, 31/40 count, tails on or off; 10 ml olive oil or avocado oil; 3 g fine salt; 2 g garlic powder; 1 g smoked paprika; 1 g black pepper; 10 ml lemon juice, for finishing; 5 g chopped parsley, optional

Cook 31/40 peeled raw frozen shrimp in the air fryer from frozen in about 7–10 minutes, with no thawing needed.

Easy 14 min Pescatarian Gluten-free Dairy-free Low-carb

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This no-thaw method is for raw, peeled 31/40 frozen shrimp—the common large size sold in freezer bags. A hot air fryer cooks them quickly from frozen while keeping the texture firm and juicy, as long as the shrimp are separated, not crowded, and pulled as soon as they reach 63°C/145°F.

Ingredients

4 serv.

Instructions

Air fryer:200°C / 392°F

Preheat the air fryer to 200°C for 3 minutes. If your model runs in Fahrenheit only, use 400°F.
Place the frozen shrimp in a colander. If any are stuck together, run them under cold water just until separated, then drain very well and pat off surface ice or water with paper towels.
Toss the shrimp with oil, salt, garlic powder, smoked paprika, and black pepper until lightly coated.
Arrange shrimp in a single layer in the air-fryer basket. Cook in batches if needed; crowded shrimp will steam and cook unevenly.
Air fry for 4 minutes, then shake the basket or turn the shrimp with tongs.
Continue air frying for 3–6 minutes more, until the shrimp are opaque, firm, curled into a loose C shape, and the thickest shrimp reaches 63°C/145°F internally.
Transfer to a plate immediately so the shrimp do not overcook. Finish with lemon juice and parsley, if using.
If using precooked frozen peeled shrimp instead of raw, cook at 200°C for 4–6 minutes total, just until hot throughout; do not use the raw-shrimp timing.

Tips & tricks

31/40 shrimp means about 31 to 40 shrimp per pound, often labeled large. Smaller shrimp may cook faster; jumbo shrimp may need 1–3 minutes more.
Avoid cooking a solid frozen block. Separate clumps first so heat can reach the center of each shrimp.
For the best texture, check early at 7 minutes. Overcooked shrimp become tight, dry, and rubbery.
Use these shrimp in tacos, rice bowls, pasta, salads, lettuce wraps, or with cocktail sauce as a quick appetizer.
Seasoning can be changed easily: use Cajun seasoning, taco seasoning, lemon pepper, or chili-lime seasoning, but reduce added salt if the blend is salty.