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Crispy buffalo shrimp on a plate with a side of ranch and a black and white tea towel next to the plate.

Crispy Air Fryer Buffalo Shrimp (Gluten Free)

Kaleena Martinez
Make crispy Air Fryer Buffalo Shrimp in under 20 minutes. Spicy, crunchy, and gluten-free. Perfect for game day, salads, tacos, or snacking!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Dinner
Cuisine American
Servings 4 people

EQUIPMENT NEEDED

  • Air fryer

Ingredients
  

  • 1 pound shrimp (washed and deveined)
  • 2 eggs
  • 11/4 cup gluten free panko
  • ¼ cup tapioca flour
  • ½ teaspoon garlic powder
  • ½ teaspon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ½ teaspoon pepper

Sauce

  • 1 cup Frank's Original Hot Sauce
  • 2 teaspoons melted butter or ghee
  • ½ teaspoon garlic powder

Instructions
 

  • Rinse the shrimp, pat dry, and toss into a bowl. Add tapioca flour and coat well.
  • Whisk your eggs in a small bowl then pour them over the shrimp and gently toss to coat.
  • Mix panko, garlic powder, onion powder, dill, salt, and pepper on a plate. One by one, coat the shrimp evenly. Press gently so it sticks.
  • Place shrimp in a single layer in your air fryer basket or tray. Spray lightly with avocado or olive oil.
  • Air fry at 400°F for 12 minutes. Flip with tongs halfway, and spray again.
  • While they cook, whisk together your buffalo sauce, garlic powder, and melted butter or ghee. Toss the cooked shrimp in the sauce right away.

Notes

Substitutions
Panko: I like Jeff Nathan’s gluten-free panko. Not Whole30, but it is Paleo friendly. Want it Whole30? Sub with almond flour.
Buffalo Sauce: I usually grab Frank’s Original since it’s Whole30 and Paleo-friendly, but Noble Made and Primal Kitchen have great compliant options too.
Tapioca Flour: Arrowroot works great here. Cornstarch will work too, but it’s not Paleo or Whole30.
Butter- Ghee is a great substitute to keep this dairy free and Paleo friendly. If you have a severe dairy allergy, you can use vegan butter.
Can I use frozen shrimp?
Yes, but thaw them first under cold water and pat them dry really well. Wet shrimp = soggy coating.
Do I have to bread the shrimp?
Nope! You can skip the coating entirely. Just season, air fry with a bit of oil, and toss in sauce for a lighter version. Still totally delicious!
Tips
    • Shrimp coming out rubbery? Knock a minute or two off the cook time.
    • Sticking to the basket? Spray your air fryer basket before adding the shrimp. Or use parchment paper if you want no mess at all.
    • Too spicy? Try a milder buffalo sauce like Noble Made. Or tone it down with a splash of honey (not Whole30, but yum).
    • Want more heat? Add a pinch of cayenne to the coating or the sauce. Or both, if you’re feeling wild.
Storing and Reheating
Let the shrimp cool completely first. Store them in an airtight container lined with paper towels (to soak up moisture). Lay them flat in a single layer if you can. If you’ve got a lot, layer with more paper towels between. They will stay good in the fridge for up to 3 days. I wouldn’t freeze them.
Reheating
Air Fryer (best method):
 350°F for 2–3 minutes until hot and crispy. Toss in fresh buffalo sauce after reheating.
Oven:
 375°F on a wire rack over a baking sheet. 5–7 minutes. Toss in fresh buffalo sauce after reheating.
Microwave:
 Don’t do it. Just… don’t. It’s a texture crime.

Nutrition

Calories: 246kcalCarbohydrates: 24gProtein: 19gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 230mgSodium: 2820mgPotassium: 178mgFiber: 0.2gSugar: 0.1gVitamin A: 394IUVitamin C: 0.1mgCalcium: 79mgIron: 1mg

*nutrition information is an approximate

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