How To Cook Shrimp And Scallops In An Air Fryer | Easy

You want a restaurant-quality seafood dinner, but you do not want the hassle of searing batches in a pan or firing up an outdoor grill. Shellfish requires precision. A minute too long in the heat turns a tender scallop into a rubber puck. The air fryer solves this problem by circulating intense, dry heat around the food. This creates that desirable golden crust on scallops and snaps the shrimp shells pink quickly, keeping the inside moist.

Mixing two different types of seafood in one basket intimidates some home cooks. Shrimp often cooks faster than thick sea scallops. If you toss them in without a plan, you might end up with overcooked shrimp or raw scallops. The secret lies in size selection, timing, and using the right oil to encourage browning. You can achieve a perfect surf-and-surf platter with minimal cleanup by following a few specific rules regarding temperature and airflow.

Air Fryer Seafood Cooking Chart

This table outlines the cooking parameters for various sizes and states of shrimp and scallops. Use these baselines to plan your basket.

Seafood Type & Size	Temp & Time	Preparation Note
Large Shrimp (Raw, Peeled)	400°F for 6–8 mins	Pat dry, shake halfway
Jumbo Scallops (Sea)	400°F for 8–10 mins	Space out, do not stack
Bay Scallops (Small)	400°F for 4–6 mins	Cook with small shrimp
Frozen Breaded Shrimp	400°F for 10–12 mins	No oil spray needed
Frozen Raw Scallops	380°F for 10–12 mins	Thaw first for best sear
Shrimp with Shell On	400°F for 7–9 mins	Shell protects meat
Mixed Basket (Avg Size)	400°F for 7–9 mins	Add shrimp 2 mins late

Selecting The Right Seafood For Air Frying

Great results start at the grocery store. The air fryer acts like a convection oven, amplifying the texture of whatever you put inside. If you start with low-quality or chemically treated shellfish, the high heat will only highlight those flaws.

Understanding Wet Vs. Dry Scallops

You might see scallops labeled as “wet” or “dry.” This distinction matters immensely for air frying. Wet scallops are treated with a solution of water and sodium tripolyphosphate. This preserves them but also causes them to release excess liquid during cooking. In an air fryer basket, that liquid steams the meat instead of searing it. You end up with a pale, rubbery result.

Dry scallops have no chemical additives. They caramelize much better because the surface moisture evaporates instantly, allowing the sugars to brown. Always choose dry sea scallops if your budget allows. They taste sweeter and sear beautifully in the rapid air current.

Shrimp Sizing And Prep

Shrimp are sold by count per pound. A label reading “21/25” means there are between 21 and 25 shrimp in a pound. For air frying alongside scallops, look for “Large” or “Jumbo” (16/20 or 21/25). If you use tiny shrimp, they will dry out before your scallops cook through. Buying peeled and deveined shrimp saves time, but leaving the tail on provides a convenient handle for dipping later.

Preparing The Shellfish For The Basket

Moisture is the enemy of a good sear. Before you season anything, lay your shrimp and scallops on a layer of paper towels. Press another paper towel on top and gently absorb as much surface water as possible. This step removes the barrier between the heat and the meat.

Check your scallops for the side muscle. This is a small, tough tag of meat on the side of the scallop. It cooks up chewy and tough. Pinch it with your thumb and finger; it should peel away easily. Discard these tough bits to keep every bite tender.

Toss the seafood in a bowl with oil rather than spraying them once they are in the basket. Coating them in the bowl ensures the oil reaches every crevice, which protects the delicate protein from the harsh dry heat. Avocado oil or light olive oil works well because of their high smoke points.

How To Cook Shrimp And Scallops In An Air Fryer Steps

This method ensures both proteins finish at the same time, avoiding the rubbery texture of overcooked seafood.

Step 1: Seasoning Strategy

Simple seasonings work best. A mix of garlic powder, onion powder, smoked paprika, and kosher salt highlights the natural sweetness of the shellfish. Avoid fresh minced garlic at high temperatures (400°F), as it burns and turns bitter before the seafood finishes. Stick to granulated garlic or garlic powder. Old Bay seasoning is a classic choice that pairs perfectly with both shrimp and scallops.

Step 2: Preheating The Unit

Preheating is mandatory here. You need the basket hot the moment the cold seafood hits the metal. Set your air fryer to 400°F (200°C) and let it run for 3 to 5 minutes. A hot basket starts the searing process immediately, mimicking the effect of a hot sauté pan.

Step 3: The Staggered Loading Method

If your sea scallops are thick (over an inch) and your shrimp are medium-sized, do not add them all at once. Place the seasoned scallops in the basket in a single layer. Give them a head start of about 2 minutes. After that short burst, pull the basket out and add the shrimp around the scallops. This synchronizes the finish time.

If your shrimp are jumbo and match the size of the scallops, you can cook them together from the start. Arrange them in a single layer with space between each piece. Air needs to travel freely to crisp the edges.

Step 4: Shaking And Flipping

Halfway through the cooking time (around the 4-minute mark), remove the basket. Use tongs to flip the scallops carefully. You can just give the basket a gentle shake for the shrimp. This ensures both sides get exposure to the heating element.

Internal Temperature And Safety

Visual cues can be tricky with air fryers because the fan can dry out the exterior while the inside remains raw. The most accurate way to check doneness is with an instant-read thermometer.

According to federal safety guidelines, you should cook seafood until it reaches a safe internal temperature. The safe minimum internal temperature for seafood is 145°F. Insert the probe into the thickest part of the largest scallop. For shrimp, the flesh should be pearly and opaque.

Common Air Fryer Seafood Mistakes

Even with the right settings, small errors can ruin the texture. Watch out for these pitfalls.

Overcrowding The Basket

You cannot dump a pound of shrimp and a pound of scallops into a standard basket and expect good results. They will pile up, blocking the airflow. The center of the pile will steam and remain soggy, while the outside pieces burn. Cook in two batches if necessary. The second batch will cook slightly faster since the unit is already hot.

Using Low Smoke Point Butter

Butter tastes amazing on seafood, but it burns at 350°F. Since we are cooking at 400°F, butter will blacken and smoke. Use oil for cooking, then drizzle melted butter over the finished dish just before serving. This gives you the flavor without the burnt taste.

Troubleshooting Texture Issues

Sometimes the result isn’t perfect. Here is how to identify what went wrong and how to fix it for next time.

Problem	Likely Cause	Next Time Fix
Rubber Scallops	Overcooked	Reduce time by 2 mins
Mushy Breading	Overcrowding	Cook in single layer
Pale Color	Wet surface	Pat dry thoroughly
Dry Shrimp	Too small	Buy Jumbo size
Burnt Garlic	Fresh garlic used	Use garlic powder
Smoke from Unit	Excess oil/fat	Add water to drawer

Flavor Variations To Try

Once you master the basic salt and pepper method, you can experiment with different flavor profiles. The neutral taste of shrimp and scallops adapts well to aggressive spices.

Cajun Style

Toss your seafood with a heavy hand of Cajun seasoning and a teaspoon of oil. Serve this with a remoulade sauce. The heat of the air fryer toasts the spices, making them more aromatic. This version works great for tacos or rice bowls.

Lemon Herb Butter

Cook the seafood with just salt, pepper, and oil. While they cook, melt two tablespoons of butter in the microwave and stir in chopped parsley and a squeeze of fresh lemon juice. Pour this mixture over the hot seafood immediately after plating. The acidity cuts through the richness of the scallops.

Serving Suggestions

You have cooked a premium protein, so the sides should match the quality. Since the air fryer is occupied, choose sides that do not require it, or cook your sides first.

Roasted asparagus is a classic pairing. If you have a large air fryer, you might be able to fit asparagus on one side of the basket, but be careful not to crowd the pan. A fresh green salad with a vinaigrette provides a nice cold crunch against the hot, buttery seafood. For a heartier meal, serve over creamy risotto or grits.

Reheating Leftovers Safely

Seafood is notorious for reheating poorly. The microwave usually turns shrimp into rubber. The air fryer is actually the best tool for bringing leftovers back to life. Set the temperature lower, around 300°F.

Place the leftovers in the basket for just 2 to 3 minutes. You only want to warm them through, not cook them again. If you have leftover butter sauce, drizzle a little on top before reheating to keep the moisture in. Eat reheated seafood within two days for safety.

Equipment Maintenance

Seafood can leave a lingering smell in your air fryer basket. Wash the basket immediately after it cools. If the smell persists, cut a lemon in half and rub it over the basket mesh before washing. You can also run the air fryer for a few minutes with a small oven-safe dish of water and lemon juice inside to steam-clean the interior.

Cooking shrimp and scallops in an air fryer saves time and reduces fat without sacrificing texture. By managing the moisture and staggering the cooking times based on size, you get a gourmet result on a weeknight schedule.