Tiger prawns in the airfryer
Juicy tiger prawns on metal skewers with coarse sea salt and baked lemon halves — an elegant and light starter ready in under 20 minutes in the airfryer.
Equipment
- 1 Air fryer
- 4 Metal skewer
- 1 Cutting board
- 1 Knife
- 1 Small bowl For the garlic oil
- 1 Brush
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
Instructions
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.
Notes
Tips for perfect results:
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.
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.
Nutrition
Calories: 180kcalCarbohydrates: 3gProtein: 22gFat: 8gSaturated fat: 1.2gPolyunsaturated fat: 1gMonounsaturated fat: 5gCholesterol: 180mgSodium: 750mgPotassium: 200mgFiber: 0.5gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 60mgIron: 1mgNet carbohydrates: 2.5g
