Air Fryer Shrimp Sandwiches feature crispy, breaded shrimp piled on a soft potato bun with fresh lettuce and a tangy homemade tartar sauce. Light and satisfying, this sandwich is a great choice for a summer lunch or casual dinner.
Fried Shrimp Sandwich with Tartar Sauce
These shrimp are breaded, air-fried until golden and crisp, and finished with a lighter tartar sauce made from reduced-fat sour cream, light mayonnaise, chopped dill pickles, fresh dill, and a squeeze of lemon. The air fryer produces the texture of deep-fried shrimp while using only a light spray of oil, so you get the crunch without the excess fat. The recipe below includes simple tips for breading and cooking so the shrimp stay crisp and cook evenly.
I was inspired to make this healthier version after trying a fried shrimp sandwich at a beachside cafe. Recreating it at home in the air fryer lets you control the ingredients and keep the sandwich lighter. Start by dipping the raw shrimp in beaten egg, dredging them in a mix of seasoned panko and whole-wheat breadcrumbs, and then air-frying in a single layer with a light spray of olive oil for a crisp finish.
How long do you cook breaded shrimp in an air fryer?
Breaded shrimp cook quickly in the air fryer. Set the air fryer to 400°F and cook the shrimp for a total of about six minutes: four minutes on the first side, then two minutes after flipping or shaking the basket. Cook in batches so the shrimp are not overcrowded — a single layer yields the best, most even crisping.
How do you make tartar sauce from scratch?
Homemade tartar sauce is very easy and tastes fresher than store-bought versions. Because mayonnaise is calorie-dense, this recipe lightens the sauce by combining reduced-fat sour cream with light mayonnaise. Stir in finely chopped dill pickles, chopped fresh dill, a teaspoon of lemon juice, and a pinch of salt and pepper. Chill the sauce in the refrigerator for at least 15–20 minutes so the flavors meld before serving.
What pairs well with fried shrimp sandwiches?
These sandwiches pair nicely with simple, bright sides. Try crisp vegetable sticks, a quick cabbage slaw, or a seasonal salad with summer produce such as corn, tomatoes, and avocado. A light potato or green salad also complements the sandwich without overwhelming it.
Variations
- Swap capers for the chopped pickles in the tartar sauce for a saltier, brinier flavor — omit any added salt if you use capers.
- If you prefer a crunchier lettuce, iceberg can be used instead of butter lettuce.
- To bake instead of air-fry, arrange the breaded shrimp on a baking sheet and follow oven-frying guidance from similar breaded-shrimp recipes, watching closely for an even golden color.
More Shrimp Recipes You’ll Love
- Creamy Shrimp and Celery Salad
- Lemon-Chili Shrimp Quinoa Bowls
- Zesty Lime Shrimp and Avocado Salad
- Mexican Shrimp Diablo
- Chopped Salad with Shrimp, Blue Cheese, and Bacon
Air Fryer Fried Shrimp Sandwich with Tartar Sauce
Yield:
4 servings — Serving size: 1 sandwich
Prep & Cook Time
- Prep: 10 minutes
- Cook: 20 minutes (including batches)
- Total time: 30 minutes
Ingredients
- 20 raw peeled and deveined jumbo shrimp (about 14 to 16 oz), tails removed
- 1 large egg, beaten
- 1/3 cup dry seasoned panko crumbs
- 1/2 cup whole wheat seasoned breadcrumbs
- Olive oil spray
- 1 head butter lettuce, leaves separated
- 4 whole wheat 100-calorie potato buns (round or long)
Tartar Sauce
- 1/4 cup reduced-fat sour cream
- 3 tablespoons light mayonnaise
- 1/3 cup finely chopped dill pickles
- 1 tablespoon fresh chopped dill
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Make the tartar sauce: Stir together the reduced-fat sour cream, light mayonnaise, chopped dill pickles, fresh dill, lemon juice, salt, and pepper. Refrigerate while you prepare the shrimp so the flavors meld.
- Prepare the breading: Crack the egg into a bowl and beat until smooth. In a separate shallow bowl combine the panko and whole wheat breadcrumbs.
- Bread the shrimp: Using a fork or tongs, dip each shrimp into the beaten egg, then press into the breadcrumb mixture to coat evenly. Arrange the breaded shrimp in a single layer on a plate while you bread the rest.
- Preheat the air fryer to 400°F. Lightly spray one side of the shrimp with olive oil and place them oil-side down in the fryer basket in a single layer. Do not overcrowd; cook in batches if necessary.
- Spray the top of the shrimp with oil, air fry at 400°F for 4 minutes. Shake the basket or flip the shrimp, then cook an additional 2 minutes, or until the shrimp are golden and crisp. Repeat with remaining shrimp.
- Assemble the sandwiches: Divide the cooked shrimp among the 4 buns, add butter lettuce, and spread about 2 to 2 1/2 tablespoons of tartar sauce on the top bun. Serve immediately while the shrimp are hot and crisp.
Nutrition (per sandwich)
Calories: 352 kcal; Carbohydrates: 33.5 g; Protein: 34.5 g; Fat: 9.35 g; Saturated Fat: 2.5 g; Cholesterol: 228 mg; Sodium: 873 mg; Fiber: 7 g; Sugar: 6.5 g.
Tips: For best results, keep the shrimp chilled until you’re ready to bread them. Breading and cooking in batches avoids steaming and preserves crispness. If you prefer a spicier sandwich, add a pinch of cayenne to the breadcrumb mixture or mix a little hot sauce into the tartar sauce.
If you try this recipe, consider leaving a rating or a short note about how you served it — feedback helps refine recipes and inspires others to try them.