Air-Fryer South Carolina-Style Shrimp Bake

Why This Recipe Works

Translating this stew meant for large gatherings to the air fryer might sound curious, but we had a hunch that it would prove ideal for two people, speeding up the process (no need to boil water!) and concentrating the flavors in the hot-air environment. Just like the boiled original, the dish would be a one-“pot” meal, which is a big part of its charm but can also be its downfall. Cooks often throw everything into the pot at once, resulting in mushy potatoes, mealy corn, and rubbery shrimp. The same proved true in the air fryer. We found that staggering the cooking times of the components permitted each to cook just right. We started by seasoning cubes of potatoes and 2-inch rounds of corn with Old Bay and giving them a head start in the air fryer. Meanwhile, we tossed andouille sausage and shrimp (with the shells snipped for easy peeling but left on to protect the delicate meat) with more Old Bay and a liberal dose of minced garlic. Adding them to the basket on top of the vegetables brought them close to the heating element for better browning; they cooked through in almost no time. In just 30 minutes we were able to produce tender potatoes and corn, juicy shrimp, and smoky sausage, perhaps the easiest-ever take on the South Carolina classic.