Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Air Fryer Spanish Garlic Shrimp and Potatoes
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 715
- Total Fat
- 51 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 203 mg
- Sodium
- 1062 mg
This air fryer dinner takes cues from two classic Spanish tapas—gambas al ajillo and crispy patatas bravas—while keeping the process decidedly weeknight-friendly. Using bite-size peewee potatoes saves time here, since they can go straight into the air fryer without any peeling or chopping and become the base for smoky chorizo, blistered shishitos and shrimp tossed with smoked paprika, garlic and olive oil. A flavorful and easy paprika aioli on the side ties everything together.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 715
- Total Fat
- 51 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 203 mg
- Sodium
- 1062 mg
Ingredients
Shrimp and Potatoes:
Smoked Paprika Aioli:
Finishing:
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Directions
Special equipment:
a 6-quart air fryer- For the shrimp and potatoes: Toss the potatoes with the garlic powder, 2 tablespoons of the olive oil, 1/2 teaspoon of the smoked paprika, 3/4 teaspoon salt and a few grinds of black pepper in a large bowl. Spread out the potatoes in the air fryer basket and cook at 400 degrees F (see Cook’s Note), shaking halfway through, until tender, 16 to 20 minutes.
- Meanwhile, marinate the shrimp: Add the shrimp to the same large bowl. Add the garlic, red pepper flakes, remaining 3 tablespoons olive oil and remaining 1/2 teaspoon smoked paprika, sprinkle with salt and black pepper and toss to coat. Stir in the shishito peppers.
- For the smoked paprika aioli: Combine the olive oil and garlic in a small skillet and place over medium-low heat. When the garlic starts to sizzle, after about 2 minutes, add the smoked paprika, tomato paste and red pepper flakes and cook, stirring, for 20 to 30 seconds. Transfer to a small bowl. Stir in the mayonnaise, lemon juice and 1 tablespoon water to combine. Set aside.
- When the potatoes are tender, scatter the chorizo slices on top and add the shrimp and shishito peppers. Continue to cook, turning the shrimp and peppers halfway through, until the shrimp are cooked through, another 5 to 6 minutes.
- For finishing: Add the lemon juice and toss together. Sprinkle with the chopped parsley and serve with the aioli on the side.
Cook’s Note
Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.
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