Preheat the air fryer at 400° F ( 205° C) for at least 5 minutes. Meanwhile, whisk together olive oil, garlic powder, salt, pepper, Italian seasoning, paprika, and Dijon mustard just until homogeneous in a large bowl. Reserve!
If using frozen raw shrimp, place them all into the air fryer basket and cook for 5 minutes. They will be thawed at the end.
Remove shrimp using a slotted spoon and then pat it dry using a paper towel. Toss them into the oil/spice mixture until fully covered with the mixture.
Discard the water and pat dry the basket carefully (use gloves to not get burned). Place shrimp in one layer using tongs, leaving space between them to cook. Cook for additional 5 minutes, flipping halfway through. You don’t need to spray the basket with cooking spray because the shrimp are tossed in oil.
Serve with your favorite sauce as an appetizer or as a main dish over (cauliflower) rice noodles, with asparagus, or another side of choice.
If using frozen cooked shrimp, colossal (larger than jumbo) is the perfect shrimp for this recipe because it won’t be overcooked and chewy. Thaw them in the air fryer for 5 minutes and follow the recipe above, except that you will cook the shrimp for 3 minutes instead of 5 minutes after tossing in the oil/spice mixture.
If shrimp is fresh and either raw or pre-cooked, skip the first 5 minutes of this recipe and cook it already tossed in the oil/spice mixture.
To prepare the remoulade sauce, mix all the ingredients together until homogeneous.