Air Fryer Seafood Boil – Juicy, Flavor-Packed Dinner in 25 Minutes

Jump to Recipe Print Recipe

Perfect Air Fryer Seafood Boil Recipe

This Air Fryer Seafood Boil brings the bold flavors of Cajun cuisine straight to your kitchen in just 25 minutes. After testing multiple versions from top seafood boil recipes, I’ve found the secret to tender shrimp, perfectly cooked corn and potatoes, and smoky sausage without the mess of a giant pot. The air fryer locks in juices, crisps the edges, and keeps cleanup simple.

Air fryer seafood boil with shrimp, corn, sausage, and potatoes seasoned with Old Bay

Ingredients

  • 1 lb shrimp (peeled and deveined, tails on)
  • 12 oz smoked sausage (sliced into ½-inch rounds)
  • 2 ears corn (cut into thirds)
  • 1 lb baby red potatoes (halved)
  • 3 tbsp melted butter
  • 1 tbsp olive oil
  • 2 tbsp Cajun seasoning (plus more to taste)
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ lemon (cut into wedges)
  • Fresh parsley for garnish (optional)

Ingredient Notes:

  • Frozen shrimp works if thawed first and patted dry.
  • Andouille sausage gives the most authentic flavor, but kielbasa works too.
  • Small Yukon gold potatoes can be swapped for red potatoes.

Instructions

  1. Preheat your air fryer to 380°F (193°C) for 3 minutes.
  2. Toss potatoes with 1 tbsp olive oil, 1 tsp Cajun seasoning, and garlic powder. Place in the basket and cook for 10 minutes.
  3. Add sausage and corn to the basket, drizzle with 1 tbsp melted butter, and cook for another 8 minutes. Shake halfway through.
  4. Toss shrimp with remaining butter, Cajun seasoning, and paprika. Add shrimp on top of the basket ingredients and cook for 6–7 minutes until pink and curled.
  5. Remove basket, squeeze fresh lemon over everything, and garnish with parsley.

Shrimp should be opaque and reach an internal temperature of 145°F (63°C). Potatoes should be fork-tender, and corn slightly charred at the edges.

Air fryer seafood boil with shrimp, corn, sausage, and potatoes seasoned with Old Bay

Air Fryer Seafood Boil – Juicy, Flavor-Packed Dinner in 25 Minutes

This Air Fryer Seafood Boil delivers tender shrimp, smoky sausage, corn, and potatoes with Cajun seasoning in just 25 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course main dish
Cuisine American, Cajun
Servings 4 People
Calories 410 kcal

Equipment

  • Air fryer
  • Large mixing bowl
  • Tongs

Ingredients
  

1 lb shrimp (peeled and deveined, tails on)

12 oz smoked sausage (sliced)

2 ears corn (cut into thirds)

1 lb baby red potatoes (halved)

3 tbsp melted butter

1 tbsp olive oil

2 tbsp Cajun seasoning

½ tsp garlic powder

½ tsp paprika

½ lemon (wedges)

Instructions
 

Preheat air fryer to 380°F (193°C).

    Toss potatoes with olive oil, 1 tsp Cajun seasoning, and garlic powder. Cook for 10 minutes.

      Add sausage and corn, drizzle with butter, and cook for 8 minutes. Shake halfway.

        Toss shrimp with butter, Cajun seasoning, and paprika. Add on top, cook for 6–7 minutes until opaque.

          Squeeze lemon over, garnish with parsley, and serve hot.

            Notes

            • Air fryer models vary—check shrimp at 5 minutes to avoid overcooking.
            • Don’t skip lemon; it balances the seasoning.
            • Refrigerate up to 3 days, reheat in air fryer at 350°F for best texture.

            Nutrition

            Calories: 410kcalCarbohydrates: 28gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 215mgSodium: 1120mgPotassium: 720mgFiber: 4gSugar: 3gVitamin A: 539IUVitamin C: 19mgCalcium: 156mgIron: 2.7mg
            Keyword air fryer dinner, air fryer seafood boil, Cajun shrimp, seafood recipe
            Tried this recipe?Let us know how it was!

            Air Fryer Settings & Tips for Seafood Boil

            Temperature & Timing Guide

            • Potatoes: 380°F for 18–20 minutes, halved if larger than 1 inch.
            • Corn: 380°F for 12–14 minutes.
            • Sausage: 380°F for 10 minutes, added mid-way for crisp edges.
            • Shrimp: 380°F for 6–7 minutes, added last to prevent overcooking.

            If using a smaller air fryer basket, cook in batches and combine everything at the end in a large bowl before serving.

            Pro Tips for Best Results

            • Parboil potatoes for 5 minutes before air frying if you want them extra soft inside.
            • Pat shrimp completely dry before seasoning—this helps them sear better.
            • Always add seafood last; it cooks faster than everything else.
            • Don’t overcrowd the basket; space is key for even cooking.

            Serving & Storage for Air Fryer Seafood Boil

            Best Pairings

            • Classic melted butter with garlic for dipping.
            • A spicy remoulade or Cajun aioli for extra heat.
            • Fresh lemon wedges to brighten the flavors.

            Perfect Side Dishes

            • Air fryer cornbread muffins (ready in 12 minutes).
            • A crisp coleslaw to balance the richness.
            • Garlic bread for sopping up juices.

            Storage & Reheating

            • Store leftovers in an airtight container in the refrigerator for up to 3 days.
            • Reheat in the air fryer at 350°F (177°C) for 3–4 minutes.
            • Avoid microwaving shrimp as it can turn rubbery.

            Conclusion

            This Air Fryer Seafood Boil proves that bold Cajun flavors don’t require a giant pot of boiling water. In just 25 minutes, you’ll enjoy juicy shrimp, smoky sausage, and tender veggies with minimal cleanup and maximum flavor.

            Author

            • Smiling woman named Sarah Mitchell in a cozy kitchen wearing an apron

              Sarah Mitchell is a Culinary Institute of America-trained pastry chef turned food writer who specializes in easy air fryer desserts. After working in bakeries from NYC to Portland, she discovered her passion for helping home bakers create bakery-quality treats in small kitchens with simple equipment.

              Based in Portland, Oregon, Sarah develops and tests every recipe multiple times in her tiny apartment kitchen, documenting both successes and failures to help readers troubleshoot common baking problems. Her approach combines professional pastry techniques with practical shortcuts, making desserts accessible to bakers at any skill level.

              When she's not creating recipes at odd hours or responding to reader questions, Sarah can be found exploring Portland's dessert scene for inspiration, always accompanied by her rescue cat Mochi who serves as chief taste-test supervisor.

              Sarah learned to bake at age 6 in her grandmother's Ohio bakery, where she developed her philosophy: great desserts don't need to be complicated – they just need to bring joy.

            Leave a Comment

            Recipe Rating