Tiger prawns are one of the most rewarding starters you can make in the airfryer. In just a few minutes, you get juicy prawns with a lightly caramelised crust and a concentrated seafood flavour that lifts any dinner above the ordinary. The hot air circulates all the way around the prawns, so the shell turns crisp and crunchy while the meat inside stays tender and moist — the kind of result you normally only get from the grill.
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In this version, I rub the prawns with coarse sea salt and leave the shell on during cooking. Lemon halves roast alongside and turn beautifully caramelised — warm lemon juice squeezed over the prawns adds the freshness that ties the dish together. Prep is minimal, and the airfryer time itself comes in at under 10 minutes.
Estimated reading time: 4 minutes
Table of Contents:
Why I love tiger prawns in the airfryer
When I want to serve something that looks like it took hours but actually only cost eight minutes, I often end up with tiger prawns. The shell stays on deliberately during cooking — it protects against drying out and concentrates the flavour, so the meat inside takes on that deep seafood character you can’t conjure up with peeled prawns. Roasted lemon halves alongside sweeten slightly, and the interplay with the coarse salt and warm prawn meat is the starter in a nutshell.
The difference between airfryer and pan
On the pan you get the bottom browned and the top steamed — two different textures on the same prawn. The airfryer circulates 360 degrees of hot air, so the entire surface gets the same treatment. That gives a more even crispness and better caramelisation of the shell, while the meat stays juicy. Bonus: no oil smell in the kitchen and no risk of burning the prawns on hot spots.
My kitchen test of tiger prawns
I’ve tested the prawns in my Cosori Dual Blaze at 200 °C, and eight minutes hits the sweet spot for large raw tiger prawns in size 16/20 with the shell on. The meat is firm but not tough, and the shell is crunchy. Earlier attempts at 12 minutes turned them dully rubbery — overcooking is the classic mistake here. Lemon halves cut side down I add for the last five minutes; that way they reach the same cooking stage as the prawns without burning.
If you want to serve the prawns on skewers, use metal skewers. Wooden skewers don’t belong in the airfryer — the wood can release resin and taste through the hot circulating air.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is peeling the prawns before they bake — the shell is all the insurance against dry, shrivelled prawns, so leave it on and peel at the table. The second mistake is overpacking the basket; the prawns need to lie in one layer with room for the air to circulate, otherwise they steam instead of caramelising. The third mistake is skipping the fresh lemon at the end — the warm roasted lemon adds depth, but a fresh splash on top gives the tart freshness the dish needs. Use both.
How to serve tiger prawns
Tiger prawns are at their best with simple accompaniments that let the seafood flavour stay centre stage:
- aioli or garlic mayo to dip in
- crusty bread to soak up the juices
- fresh salad mix with fennel and orange
- chilled white wine or a light rosé alongside
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to two days. Reheat gently in the airfryer at 160 °C for two to three minutes — avoid the microwave, as the prawns quickly turn rubbery. Leave the shell on when reheating so the meat doesn’t dry out.
Tiger prawns in the airfryer are the kind of starter that pulls family and guests into the kitchen to see what smells so good. Listen to the first minutes’ sizzle and the steaming salty seafood aroma — that’s when you know the evening has started well.
FAQ
Yes, but thaw them completely and pat them thoroughly dry with kitchen paper before cooking. Frozen prawns in the airfryer produce steam and prevent the crispy, caramelised surface.
Always bake them with the shell on and peel them at the table. The shell protects against drying out and concentrates the seafood flavour in the meat — peeled prawns easily turn rubbery in the airfryer.
Tiger prawns are best served immediately. After about 10 minutes they lose their bite and turn lukewarm. Cook them as the last dish before the guests sit down, and serve them straight from the basket.
Recipe
Tiger prawns in the airfryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 4 Metal skewer
- 1 Cutting board
- 1 Knife
- 1 Small bowl - For the garlic oil
- 1 Brush
Shopping list
Ingredients
- 500 g tiger prawns (Peeled, thawed if frozen)
- 2 tbsp olive oil
- 2 clove garlic (Finely chopped)
- 1 tsp coarse sea salt
- 2 pcs lemons (Halved)
- 1 tbsp fresh chopped parsley (For garnish)
- 0.5 tsp freshly ground black pepper
How to make it
Preparation
- Rinse 500 g tiger prawns and pat them thoroughly dry with kitchen paper, so they get a good surface in the airfryer.
- Pull out the vein from the back of each prawn with a sharp knife, if it hasn’t already been removed.
- Thread 4-5 prawns onto each metal skewer, so they lie flat and get even heat.
- Mix 2 tbsp olive oil with 2 clove garlic in a small bowl.
- Brush the skewers with the garlic oil on both sides.
- Sprinkle 1 tsp coarse sea salt evenly over the prawns.
- Cut 2 pcs lemons lengthwise, so the cut sides can face up in the basket.
Cooking in airfryer
- Preheat the airfryer to 200 °C convection.
- Place the skewers in the basket together with the lemon halves with the cut side up — avoid stacking the prawns on top of each other.
- Cook at 200 °C for 6-8 minutes, until the prawns are pink and firm in the flesh. Turn the skewers halfway through.
Serving
- Squeeze the warm baked lemon halves over the prawns just before serving — the baked juice has a milder, sweeter acidity than raw lemon.
- Sprinkle with 1 tbsp fresh chopped parsley and 0.5 tsp freshly ground black pepper.
- Serve immediately as a starter or as part of a tapas spread.
Our notes for the recipe
Use raw tiger prawns for the best result — cooked prawns turn rubbery when reheated in the airfryer. It’s important to pat the prawns completely dry, so they get a light sear and don’t just steam. Always use metal skewers in the airfryer — wooden skewers can be damaged by the intense heat. Variation:
Stir a pinch of smoked paprika or chilli flakes into the garlic oil for more depth, or swap the parsley for coriander or dill for a completely different flavour profile. A little lemon zest in the oil adds extra freshness. Serving:
Serve the prawns as a starter with toasted bread and a homemade aioli, or as part of a tapas spread with olives and marinated feta. They also pair beautifully with a fresh green salad and a glass of chilled white wine. Portion size:
If your airfryer is smaller, you can cook the dish in two batches — keep the first batch warm under aluminium foil while the second cooks.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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