Hazelnut Shrimp in Air Fryer
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If you’re looking for a tasty, crispy, and show-stopping dish, hazelnut shrimp is the perfect choice! This recipe combines the sweetness and tenderness of jumbo shrimp with the crunchiness of hazelnuts, creating an elegant appetizer or irresistible main course. Easy to prepare, with a few simple ingredients like fresh jumbo shrimp, hazelnut crumbs, and a pinch of salt, it’s ideal for impressing during special dinners, festive lunches, or gourmet appetizers.
Discover how to prepare crispy on the outside and juicy on the inside hazelnut shrimp, a perfect recipe for those who love delicate flavors and creative cooking.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients:
- jumbo shrimp
- hazelnut crumbs
- salt
- vegetable oil
Steps
The preparation of Hazelnut Shrimp in Air Fryer is easy and very quick, watch the video HERE.
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Clean the shrimp:
Remove the head, shell, and intestinal vein from the jumbo shrimp, leaving only the tail ready to be stuffed.
Dip each shrimp tail into the hazelnut crumbs.
Place them in the air fryer basket, spray a little oil on top, and cook at 356°F for about 10 min.
Alternatively, you can also fry them:
Heat plenty of oil in a pan and fry the shrimp wrapped in potatoes until golden and crispy.
Drain on absorbent paper and season with a pinch of salt.
The result is an appetizer or second course that’s crispy on the outside and tender on the inside, perfect for gourmet dinners or elegant appetizers.
Tips & Storage:
Use fresh jumbo shrimp for maximum flavor and texture.
Fry the shrimp in very hot oil for a few minutes, avoiding overcooking them: they should remain juicy inside.
You can accompany the shrimp with light sauces, such as lemon-flavored mayonnaise or yogurt with fresh herbs, to enhance the taste.
Fried shrimp are best enjoyed immediately after preparation.
If any pieces are left over, store them in the refrigerator in an airtight container for up to 1 day, but they will lose their crispness.
Freezing after frying is not recommended, as they become soggy when reheated.
