These shrimp and veggies are both made in the air fryer at the same time and then tossed in a flavorful homemade sauce and served with noodles. It’s takeout quality made easy peasy right in your air fryer at home.
One-Pot Air Fryer Meal Idea!
I love me an easy weeknight din that tastes fancy, but uses as few dishes as possible in the making. This air fryer shrimp and veggies recipe is just that! You’ll air fry the shrimp and veggies at the same time and then toss it all in a super flavorful homemade stir fry sauce.
I love serving ours with these Long Fusilli Col Buco noodles that are squiggly little sauce magnets, but this dish would absolutely slay served with ramen noodles as well — so choose your own adventure here
This recipe is most efficient in a large air fryer: because you’re cooking 1 lb. of shrimp and a buncha veggies, a 10 or 12-quart air fryer means you’ll be able to air fry everything in one batch. If you’re using a 6-quart air fryer or smaller, you’ll need to air fry the shrimp and veggies in 2-3 batches.
Bottom line? A smaller air fryer is still 100% a-okay for this recipe, but it will take longer to cook everything, so keep that in mind
The best kind of shrimp to use for this recipe is uncooked large or jumbo shrimp. If you can get your shrimp peeled and deveined, that’s even better because it takes any of the preparation work out of the equation. Tail on or off is your preference.
Often times you can find uncooked, deveined shrimp in the frozen meat or seafood section of most grocery stores. If you buy it in bulk, it will be cheaper!
This recipe was photographed using Long Fusilli Col Buco — they’re such a fun squiggly noodle that soaks up the sauce really well, but I’ve also tested this with ramen noodles, rice noodles and a simple linguine pasta. All work great.
Best
Air Fryer
On the hunt for the best air fryer? Our favorite is the Ninja Kitchen Air Fryer. It’s reliable and moderately priced.
Let your shrimp and veggies cool completely. Then, transfer into an airtight container and refrigerate for up to 3 days.
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Prepare the sauce. Add the soy sauce, sriracha, honey, rice vinegar, sesame oil, and ginger to a bowl and whisk. The hoisin will be added later.
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water before straining the pasta.
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Add ½ cup of pasta water to the sauce and whisk. While the past water is still hot, whisk in the corn starch. Set aside.
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Add the bell pepper, broccoli, asparagus, white onion, garlic, and shrimp to the air fryer basket. Toss the vegetables with the sesame oil, salt, ginger, and tomato paste. Air fry the vegetables and shrimp for 12 minutes at 400ºF, shaking the basket halfway. Depending on the air fryer, you may need to cook the shrimp and vegetables in batches.
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When the vegetables are done cooking, add the pasta to the air fryer. Pour the sauce over the pasta and toss all of the ingredients together.
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Top with cilantro, green onion, and sesame seeds.
- Feel free to mix up the vegetables used.
- We used a 6 qt. air fryer and had to cook the shrimp and vegetables in 2 batches. If you are using a larger air fryer, one batch will work.
- We used sesame oil, but you can use avocado oil, too.
Calories: 514 kcal, Carbohydrates: 72 g, Protein: 28 g, Fat: 14 g, Fiber: 5 g, Sugar: 23 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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