Air Fryer Garlic Butter Shrimp Recipe

Equipment

• Basket-style or toaster-oven air fryer (minimum 4-quart capacity)
• Large mixing bowl
• Tongs (silicone-tipped)
• Measuring spoons and liquid measuring cup
• Microplane or fine grater (for zesting)
• Paper towels

Ingredients

For the Shrimp:

• 1.5 lbs (680g) large raw shrimp (16/20 or 21/25 count), peeled and deveined (tails left on or off)
• 1 tbsp extra virgin olive oil (helps prevent butter from burning and binds seasonings)
• 1 tsp sweet smoked paprika
• ½ tsp onion powder
• ½ tsp dried oregano or Italian seasoning
• ½ tsp coarse kosher salt (adjust to taste)
• ¼ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes (optional, for subtle background heat)

For the Garlic Butter Glaze:

• 4 tbsp (½ stick / 56g) unsalted butter , melted
• 4 large garlic cloves , finely grated or minced
• 1 tbsp fresh lemon juice (about half a juicy lemon)
• ½ tsp lemon zest , freshly grated
• 2 tbsp fresh flat-leaf parsley , finely chopped

Instructions

1. 1. Prep the Shrimp Thoroughly
2. If frozen, thaw the shrimp completely in a bowl of cold water, draining every 10 minutes until soft.
3. Transfer the thawed shrimp to a cutting board lined with double layers of paper towels. Press gently from the top with another paper towel until completely dry. Removing exterior moisture is the secret to getting a tender sizzle rather than a rubbery steam.
4. 2. Season the Base
5. Place dried shrimp in a large mixing bowl.
6. Drizzle with 1 tablespoon olive oil .
7. Sprinkle evenly with smoked paprika, onion powder, dried oregano, kosher salt, black pepper, and optional red pepper flakes.
8. Toss gently using clean hands or a silicone spatula until every piece is uniformly coated in the spice rub.
9. 3. Whisk the Garlic Butter Basting Mixture
10. In a separate small bowl, whisk together the melted unsalted butter, minced garlic, lemon juice, and lemon zest.
11. Pour half of this melted butter mixture over the seasoned shrimp and toss once more. Reserve the remaining half for the post-cook baste and serving.
12. 4. Preheat the Air Fryer
13. Set your air fryer to 400°F (200°C) for 3 to 4 minutes. A screaming-hot basket ensures instantaneous searing the moment the shrimp hit the tray.
14. 5. Arrange in a Single Layer
15. Lightly coat the air fryer basket with olive oil cooking spray (avoid non-stick aerosol sprays with propellants that damage air fryer coatings).
16. Transfer the shrimp into the basket in an even, spaced-out single layer. Cook in two batches if using a smaller basket; overcrowding creates excess steam and prevents the butter emulsion from clinging.
17. 6. Cook at High Intensity
18. Slide the basket into the air fryer at 400°F (200°C) .
19. Cook for 6 to 8 minutes total : At 4 minutes: Pull the basket out and give it a firm shake or flip the shrimp individually using silicone tongs.
20. Last 2 to 3 minutes: Return basket to finish cooking. Shrimp are done when they turn opaque pink on the outside, flash pearly white on the inside, and curl into loose “C” shapes. (Avoid tight “O” rings, which indicate overcooking).
21. 7. Finish and Garnish
22. Immediately transfer hot shrimp to a shallow serving platter or wide bowl.
23. Pour the reserved garlic butter mixture directly over the hot shrimp while the steam is still rising.
24. Toss with freshly chopped parsley. Serve immediately with lemon wedges.

Nutrition

Calories: 230 kcal — · Protein: 24 g 48% · Fat: 14 g 18% · Carbohydrates: 2 g 1% Dietary · Saturated Fat: 7 g 35% · Fiber: 0.5 g 2% · Sugar: 0.3 g — · Sodium: 440 mg 19%