Air Fryer Garlic-Shrimp
空气炸锅蒜香虾 · kōng qì zhá guō suàn xiāng xiā
Garlic shrimp is a Cantonese seafood classic. The air fryer concentrates the garlic flavor while keeping the shrimp perfectly curled and pink.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large shrimp大虾🛒 local400 g
- garlic大蒜🛒 local6 cloves
- butter黄油🛒 local2 tbsp
- soy sauce生抽🏮 asian1 tsp
- scallion葱🛒 local2 stalks
🌶️ Adjust to your taste
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Instructions
1Pat shrimp dry with paper towels. Mince garlic finely.
🔍 Look forVisual: 虾表面干燥粉红色Shrimp surface is dry and pink
You know it's right when: Paper towels show no moisture
2Check doneness and adjust cooking time as needed.
🔍 Look forVisual: 食物完全熟透，质地符合预期Food is cooked through with desired texture
You know it's right when: Internal temperature or visual cue confirms doneness
3Transfer to serving plate. Garnish and serve immediately while hot.
🔍 Look forVisual: 菜品热气腾腾，食欲诱人Dish is steaming and appetizing
You know it's right when: Aroma is prominent and inviting
4Adjust cooking time based on your air fryer model and desired crispiness level.
🔍 Look forVisual: 食物接近 desired 熟度Food approaches desired doneness
You know it's right when: Check doneness by piercing with a fork
5Adjust cooking time based on your air fryer model and desired crispiness level.
🔍 Look forVisual: 食物接近 desired 熟度Food approaches desired doneness
You know it's right when: Check doneness by piercing with a fork
Tips
- · Don't overcook—shrimp continue cooking after removal
- · Butter+butter is key for Cantonese garlic shrimp
- · Serve with steamed rice to soak up sauce
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is this recipe gluten-free? What should I watch out for?
Hidden gluten in Chinese cooking is everywhere: regular soy sauce, oyster sauce, hoisin, and doubanjiang all usually contain wheat. Swap to tamari (GF soy), GF oyster/mushroom sauce, and check labels. Beware shared woks at restaurants and malt vinegar. Our recipes flag 'gluten-free' only when every ingredient is safe.
Source: HǎoWèi diet guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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