Garlic Parmesan Air Fryer Shrimp with Zucchini Chips

This crispy Garlic Parmesan Air Fryer Shrimp with Zucchini Chips is a quick, satisfying snack designed for diabetics who want bold flavor without the blood sugar spikes. Shrimp is naturally lean and very low in carbohydrates, and the light Parmesan crust delivers crunch while keeping net carbs in check. If you enjoy hearty mains like keto air fryer ribeye or keto air fryer salmon, this shrimp snack fits perfectly into your air fryer meals keto routine and makes portion control easy. The nutrition profile supports steady energy and blood sugar management. Shrimp provides high quality protein for satiety, while zucchini adds fiber and micronutrients without a heavy carb load. Parmesan supplies savory depth and calcium with minimal carbs. Compared with an air fryer bacon keto recipe, this option is lighter yet still deeply satisfying and pairs well with fresh lemon for an extra burst of flavor. Each serving comes in under 10 grams of net carbs, making it appropriate for most carb-conscious plans. Protein supports muscle maintenance and helps blunt post-meal glucose rises. Using an air fryer reduces added oils and keeps prep simple. If you are building a balanced rotation and already love keto air fryer bacon as a snack, this shrimp variation helps diversify your protein while protecting your carb budget. For best texture, pat shrimp dry before seasoning so the Parmesan adheres well. Preheat your air fryer for even crisping, avoid overcrowding the basket, and flip the zucchini halfway through for uniform browning. Always verify doneness with a [digital meat thermometer](https://rocktopgear.com/amazon); shellfish should reach 145 degrees Fahrenheit. A compact [dual basket air fryer](https://rocktopgear.com/amazon) makes it easy to cook shrimp and zucchini at the same time. Serve hot with a squeeze of lemon and a sprinkle of fresh parsley. For dipping, try a quick lemon garlic yogurt sauce or a sugar free marinara. Store leftovers in an airtight container and reheat in the air fryer for 2 to 3 minutes to revive crispness. For more low carb ideas, see [Keto Recipes](/blog/keto-basics) and our veggie-forward bites like [Recipe](/recipes/cauliflower-bites). Whether you rotate this snack alongside keto air fryer ribeye nights or keep it on hand after a workout, it is a smart addition to your air fryer meals keto playbook.

Prep: 10 min. Cook: 12 min. Servings: 4.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 1 medium zucchini (about 200 grams), sliced into 1/8 inch rounds
• 2 tablespoons extra virgin olive oil, divided
• 1/2 cup finely grated Parmesan cheese (about 45 grams)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon chopped fresh parsley, optional for garnish
• Lemon wedges, for serving

Instructions

1. Preheat the air fryer to 400 degrees Fahrenheit for 3 minutes.
2. Pat the shrimp dry. In a bowl, combine shrimp with 1 tablespoon olive oil, lemon juice, lemon zest, garlic powder, smoked paprika, salt, black pepper, and red pepper flakes if using. Toss in the Parmesan until the shrimp are evenly coated.
3. In a separate bowl, toss zucchini rounds with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
4. Air fry the zucchini first. Arrange in a single layer and cook at 400 degrees Fahrenheit for 8 to 10 minutes, flipping halfway, until edges are golden and crisp. Transfer to a plate.
5. Place the coated shrimp in a single layer in the air fryer basket. Air fry at 400 degrees Fahrenheit for 6 to 8 minutes until opaque and firm. Confirm an internal temperature of 145 degrees Fahrenheit with a [digital meat thermometer](https://rocktopgear.com/amazon).
6. Serve shrimp and zucchini immediately with lemon wedges and parsley.
7. Food safety note: Shellfish should reach 145 degrees Fahrenheit. If you adapt this seasoning to pork chops or lamb chops, cook to 145 degrees Fahrenheit and rest for 3 minutes. Ground lamb should reach 160 degrees Fahrenheit. Poultry should reach 165 degrees Fahrenheit. Eggs should reach 160 degrees Fahrenheit or until yolk and white are firm.

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