These air fryer shrimp and vegetables are cooked together in the air fryer, then tossed in a simple, flavorful homemade sauce and served with your choice of noodles. It delivers takeout-quality flavor with minimal effort and very few dishes to wash — a perfect weeknight dinner.
One-Pot Air Fryer Meal Idea
This recipe is designed to be fast, practical, and delicious. You’ll prepare a quick stir-fry sauce, cook the pasta, then air fry shrimp and a mix of colorful vegetables. Everything comes together at the end when you toss the warm pasta, shrimp, and veggies with the sauce. The result is a balanced, satisfying meal that’s packed with flavor and texture.
Top Tip from the Kitchen
Use a large air fryer if possible. A 10–12 quart air fryer lets you cook the shrimp and vegetables in a single batch. If you have a smaller, 6-quart unit, you may need to cook in two or three batches. Either way, this recipe works — it only takes a little extra time with a smaller fryer. Adjust cooking time slightly if your air fryer runs hotter or cooler than average.
What kind of shrimp should I use?
The best choice is raw large or jumbo shrimp, peeled and deveined if possible. Tail-on or tail-off is a matter of preference; tails can add flavor while tail-off makes the dish easier to eat. You’ll find uncooked shrimp fresh or frozen in most grocery stores. If buying frozen, thaw completely and pat dry before cooking.
What kind of noodles should I use?
This dish works well with a variety of noodles. Long fusilli, ramen, rice noodles, or linguine will all soak up the sauce and pair nicely with the shrimp and vegetables. Choose based on what you have on hand or the texture you prefer.
Storage
Allow the shrimp and vegetables to cool completely, then transfer them to an airtight container and refrigerate. Stored this way, the dish will keep for up to 3 days. Reheat gently in a skillet or in the air fryer at a low temperature to preserve texture. Avoid overcooking shrimp when reheating.
Ingredients
Sauce
- ¼ cup soy sauce
- 1½ teaspoons sriracha (adjust to taste)
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh grated ginger
Vegetables & Protein
- 8 oz long pasta (or noodles of your choice)
- 2 teaspoons corn starch
- 1 large red bell pepper, chopped
- 1 cup chopped broccoli, cut into bite-sized pieces
- ½ lb asparagus, chopped
- ½ large white onion, chopped
- 3 cloves garlic, minced
- 1 lb raw jumbo shrimp, peeled and deveined
- 2 tablespoons sesame oil (for tossing veggies)
- 1 teaspoon sea salt
- 1 tablespoon fresh grated ginger (for the vegetables)
- 1½ tablespoons tomato paste
Toppings
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onion
- 3 teaspoons white sesame seeds
Instructions
- Prepare the sauce: In a medium bowl whisk together the soy sauce, sriracha, honey, rice vinegar, sesame oil, and 2 teaspoons of grated ginger. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta cooking water before draining.
- Thicken the sauce: Add ½ cup of the reserved hot pasta water to the sauce and whisk. While the water is still hot, whisk in the corn starch until fully dissolved and the sauce begins to thicken slightly. Set aside.
- Prepare vegetables and shrimp: In a large bowl or directly in the air fryer basket, combine the bell pepper, broccoli, asparagus, white onion, garlic, and raw shrimp. Toss with 2 tablespoons sesame oil, 1 teaspoon sea salt, 1 tablespoon fresh grated ginger, and 1½ tablespoons tomato paste so everything is evenly coated.
- Air fry: Preheat the air fryer to 400°F (about 200°C). Arrange the vegetables and shrimp in the basket in a single layer if possible. Air fry for about 12 minutes, shaking the basket halfway through. Depending on the size of your air fryer you may need to cook in batches to avoid overcrowding.
- Combine with pasta: When the vegetables and shrimp are cooked, add the drained pasta to the air fryer or transfer everything to a large mixing bowl. Pour the sauce over the pasta, shrimp, and vegetables. Toss gently but thoroughly, adding more reserved pasta water as needed to loosen the sauce and reach your desired consistency.
- Serve: Divide among plates or bowls and top with chopped cilantro, green onion, and sesame seeds. Serve immediately while warm.
Tips & Notes
- Swap vegetables freely: snap peas, zucchini, or mushrooms would also work well.
- If you have a smaller air fryer, cook the shrimp and vegetables in batches to ensure even browning.
- Sesame oil adds a distinct flavor, but avocado oil or neutral vegetable oil can be used for cooking if preferred.
- Adjust the sriracha to control spice level; you can omit it for a milder sauce.
Nutrition (approximate)
Calories: 514 kcal; Carbohydrates: 72 g; Protein: 28 g; Fat: 14 g; Fiber: 5 g; Sugar: 23 g. Nutrition values are estimates and should be used as a guideline only.
Final Notes
This air fryer shrimp and veggies recipe is flexible and forgiving, making it a great option for busy evenings. It pairs beautifully with a variety of noodles and is easy to scale up for meal prep or family dinners. The homemade sauce comes together quickly and gives the dish a bright, balanced flavor. Enjoy experimenting with different vegetable combinations and noodle types to make it your own.
