Quick Lemon Garlic Air Fryer Shrimp with Zucchini and Peppers

Name: Quick Lemon Garlic Air Fryer Shrimp with Zucchini and Peppers
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound large raw shrimp, peeled and deveined, patted dry; 2 small zucchini (about 300 g), halved and sliced into half moons; 1 small red bell pepper (about 120 g), thinly sliced; 1.5 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 3 garlic cloves, finely minced; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 2 tablespoons finely grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish; Lemon wedges, for serving

This quick and easy air fryer shrimp delivers bright lemon, savory garlic, and tender vegetables in under 20 minutes. It is designed for steady energy and blood sugar balance, with lean protein, nonstarchy vegetables, and heart healthy olive oil. If you need air fryer meals keto eaters can rely on, this one-pan dinner is fast, flavorful, and low in net carbs. Shrimp is a naturally lean protein that cooks fast, which helps prevent the overcooking that can toughen seafood. Pairing it with zucchini and colorful peppers provides fiber and potassium without spiking carbs, making it a smart choice for glucose control. For more ideas that fit this style, see all [seafood dishes](/categories/seafood). Each serving of this recipe offers satisfying protein with minimal carbohydrates to help keep post-meal glucose steady. The balance of protein and healthy fats supports satiety, and the lemon and herbs add big flavor without sugar. If you enjoy the simplicity of keto air fryer salmon or a hearty keto air fryer ribeye on other nights, this shrimp dish gives you similar convenience with a lighter profile. Bacon lovers can also use this as a base for toppings, much like a keto air fryer bacon add-on, while staying focused on real-food ingredients. For the best results, preheat your air fryer, pat the shrimp very dry, and spread everything in a single layer so the hot air crisps the vegetables without steaming. Cook shellfish to 145 degrees Fahrenheit, confirmed with a [digital meat thermometer](https://rocktopgear.com/amazon). A light mist from a [quality olive oil sprayer](https://rocktopgear.com/amazon) helps browning with less oil, and a dependable countertop [air fryer](https://rocktopgear.com/amazon) keeps the process hands-off. Shellfish does not require a rest period after cooking. Serve this dish with a crisp side like our tangy [keto coleslaw](/recipes/keto-coleslaw) for added crunch and extra fiber. It is also great over cauliflower rice or a quick spinach salad. If you are new to this method, my step by step tips in the [beginner's air fryer guide](/blog/beginners-air-fryer-guide) will set you up for success, and you can scale this for batch cooking using the strategies in our [keto meal prep tips](/blog/keto-meal-prep-guide). Leftovers keep well for meal prep. Store in an airtight container for up to 2 days and reheat in the air fryer at 350 degrees Fahrenheit for 2 to 3 minutes until warmed through. Add a squeeze of fresh lemon after reheating to brighten flavors. If you want a fun brunch idea to pair with this dinner plan, try an air fryer bacon keto recipe as a weekend treat while keeping the rest of your day balanced.

Prep: 8 min. Cook: 12 min. Servings: 4.

Ingredients

1 pound large raw shrimp, peeled and deveined, patted dry
2 small zucchini (about 300 g), halved and sliced into half moons
1 small red bell pepper (about 120 g), thinly sliced
1.5 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
3 garlic cloves, finely minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons finely grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Lemon wedges, for serving

Instructions

Preheat the air fryer to 400 degrees Fahrenheit for 3 minutes. Set a rack in the middle position if your model has multiple racks.
In a bowl, toss zucchini and bell pepper with 3/4 tablespoon olive oil, half of the minced garlic, half of the oregano, half of the smoked paprika, and a pinch of salt and pepper.
Spread the vegetables in a single layer in the air fryer basket. Cook for 5 to 6 minutes, shaking the basket halfway, until edges begin to brown.
Meanwhile, in the same bowl, combine shrimp with remaining 3/4 tablespoon olive oil, remaining garlic, oregano, smoked paprika, lemon zest, lemon juice, and remaining salt and pepper. Toss to coat.
Add shrimp to the basket in a single layer on top of or next to the vegetables. Air fry for 4 to 6 minutes, shaking once, until shrimp are opaque and the thickest shrimp reach 145 degrees Fahrenheit when checked with a digital meat thermometer. Shellfish does not require a rest period.
Transfer to plates, sprinkle with Parmesan and parsley, and serve with lemon wedges. Taste and adjust salt and pepper as needed.
Storage: Cool quickly, then refrigerate in an airtight container for up to 2 days. Reheat in the air fryer at 350 degrees Fahrenheit for 2 to 3 minutes until warmed through.

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