Air Fryer Garlic Shrimp and Broccoli

• 170 g (170 g raw peeled and deveined shrimp) — Raw peeled and deveined shrimp
• 180 g (180 g broccoli florets, each about 3 cm) — Raw broccoli florets
• 8 g (2 large cloves (8 g) raw garlic, finely grated) — Raw garlic
• 8 g (2 tsp (8 g) extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Start preheating the air fryerSet a clean 5-quart air fryer to preheat at 400°F (204°C) for 3 minutes, then immediately complete the next three preparation steps while it heats.3 min · 400°FLook for: The basket is fully hot when the coated food is ready to load.Safety: Keep hands away from the hot basket interior. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Dry the shrimp during preheatWhile the air fryer preheats, pat every shrimp dry with a clean towel and inspect the back of each one for any remaining dark vein.1 minLook for: The shrimp are dry, peeled, and fully deveined.Safety: Wash hands and sanitize surfaces after handling raw shellfish.
3. 3Prepare broccoli and garlic during preheatStill during the 3-minute preheat, cut any large broccoli florets to about 3 cm and finely grate all 8 g garlic.1 minLook for: The florets are uniform and the garlic forms a moist fine paste.Safety: Use a stable board and keep fingertips clear.
4. 4Coat everything during preheatBefore the 3-minute preheat ends, toss shrimp, broccoli, garlic, and olive oil until the garlic is dispersed and every piece has a thin sheen.45 secLook for: No garlic clump or oil puddle remains in the bowl.Safety: Declare shellfish and keep the coated shrimp away from ready-to-eat food.
5. 5Air-fry in one layerSpread the complete serving in one loose layer and air-fry at 400°F (204°C) for 6 minutes, shaking the basket after 3 minutes.6 min · 400°FLook for: Broccoli has browned tips and every shrimp is opaque and curled into a loose C.Safety: The 12-minute total assumes a 5-quart basket; smaller baskets require two batches.
6. 6Check and serveCheck a largest shrimp for 145°F, cut it through the center to confirm it is opaque with no gray core, then plate all shrimp and broccoli.45 sec · 145°FLook for: Shrimp reach 145°F and stay juicy and opaque throughout while broccoli remains tender-crisp.Safety: Return undercooked shrimp for 1-minute increments; refrigerate leftovers within 2 hours.