Air-Fryer Shrimp Bake, South Carolina-Style
Courtesy of America’s Test Kitchen
Yield: 2 servings
Time: 30 minutes (18 minutes cook time)
Ingredients
8 oz red potatoes, unpeeled, cut into 1-inch pieces
1 ear of corn, husk & silk removed. cut into 2-in rounds
2 teaspoons Old Bay seasoning
2 teaspoons vegetable or high oil
1/4 teaspoon pepper
8 oz extra-large shrimp
6 oz andouille or chorizo sausage, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
Direction
Toss potatoes and corn with 1 teaspoon oil, 1 teaspoon Old Bay, and pepper in a bowl; transfer to air-fryer basket. Place the basket in the air fryer, set the temperature to 400 degrees, and cook for 12 minutes, tossing halfway through cooking.
If desired, use kitchen shears or a sharp pairing knife to cut through the shell of the shrimp and devein, but do not remove the shell. Using a pairing knife, continue to cut the shrimp 1/2 inch deep, taking care not to cut them in half completely.
Toss shrimp and sausage with garlic, the remaining 1 teaspoon of oil, and the remaining teaspoon of Old Bay in the now-empty bowl. Arrange shrimp and sausage on top of the vegetables. Return basket to air fryer and cook until shrimp are opaque throughout, 6 to 8 minutes, tossing halfway through cooking. Transfer to a serving platter and sprinkle with parsley. Serve & enjoy.
