I’m sharing my Air Fryer Garlic Shrimp recipe and the one unexpected pantry ingredient that slashes cook time and makes cleanup a breeze.

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I cant get over how fast this came together the first time I made it. Shrimp and garlic have this weirdly perfect chemistry, every bite bright and addictive, and my kitchen suddenly felt like a tiny seafood shack.

I kept thinking, how is something this simple so irresistible. The flavors are bold without trying too hard, and it somehow feels both fancy and totally acceptable on a weeknight.

My go to tag for it is Air Fryer Garlic Shrimp because honestly it says exactly what you want: quick, garlicky, and dangerously moreish.

Ingredients

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Lean, high protein sea food, low in calories, good source of selenium and B12.
Pungent, adds savory punch, has antioxidants and potential immune boosting compounds, maybe heart benefits.
Rich, creamy, adds depth and richness, mostly fat so use with balance and moderation though.
Light coating, heart healthy monounsaturated fats, helps crisp and carry flavor in cooking and aroma.
Tart citrus brightens flavors, adds vitamin C, cuts through the richness and greasy sauces often.
Smoky sweet spice, adds color and mild warmth, not very spicy usually but nice really.
Fresh herb, little bitterness, bright green finish, adds freshness and mild herbiness to dishes often.

Ingredient Quantities

1 pound large raw shrimp peeled and deveined (about 16 to 20 per pound) tails on or off

2 tablespoons olive oil

3 tablespoons unsalted butter melted

3 cloves garlic minced about 1 tablespoon

1 tablespoon fresh lemon juice (about half a lemon)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika or sweet paprika

1/4 teaspoon red pepper flakes optional

2 tablespoons chopped fresh parsley

Lemon wedges for serving optional

How to Make this

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1. Pat the shrimp dry with paper towels, leave tails on or off as you like, and toss them in a bowl with the olive oil, kosher salt, black pepper, smoked paprika and red pepper flakes if using. Make sure every shrimp has a little oil so they brown nice.

2. Preheat your air fryer to 400°F (200°C) for 2 to 3 minutes, and spray or lightly oil the basket so shrimp wont stick.

3. Arrange shrimp in a single layer in the basket, dont overcrowd — cook in batches if needed so they crisp instead of steam.

4. Air fry at 400°F for 6 to 8 minutes depending on size, shaking the basket or flipping the shrimp halfway through. Theyre done when opaque and slightly curled, not rubbery.

5. While shrimp cooks, melt the butter in a small bowl or microwave for 20 to 30 seconds. Stir in the minced garlic and fresh lemon juice, let it sit 30 seconds so the garlic loosens up and infuses the butter.

6. When the shrimp is finished, immediately toss it with the garlic butter so the heat loosens the garlic flavor but it doesnt burn. Add the chopped parsley and toss again.

7. Taste and adjust seasoning, add a pinch more salt or a squeeze of lemon if you want it brighter. If you like extra heat sprinkle a few more red pepper flakes.

8. Serve right away with lemon wedges on the side, over rice, pasta, salad or with crusty bread to soak up the garlicky buttery sauce. Don’t let it sit too long or the shrimp will get chewy.

Equipment Needed

1. Medium mixing bowl, to toss the shrimp with oil and spices
2. Paper towels or a clean kitchen towel, to pat the shrimp dry
3. Measuring spoons (and a 1 tbsp measure), for salt, paprika, garlic and oil
4. Air fryer with basket, plus oil spray or a silicone brush so the shrimp wont stick
5. Tongs or a slotted spatula, to arrange, shake and flip the shrimp
6. Small microwave-safe bowl or small saucepan, to melt butter and mix garlic + lemon
7. Cutting board and a sharp knife, to chop parsley and cut lemons
8. Serving plate or shallow bowl and a timer (or your phone) to keep cook time exact

FAQ

Q: What temp and how long do I air fry the shrimp? A: Preheat the air fryer to 400°F and cook shrimp for about 5 to 7 minutes, shaking or tossing once halfway through. Stop when shrimp are pink and opaque, not rubbery.

Q: Do the shrimp need to be thawed first? A: Yes, thawed and well patted dry gives the best sear and texture. Excess water makes them steam instead of crisp.

Q: Should I leave the tails on or take them off? A: Either works. I leave tails on for looks and a bit more flavor, but tails off are easier to eat, especially for kids.

Q: How do I avoid overcooking them? A: Use a timer and check a minute early, pull them as soon as the flesh is opaque. Carryover heat will finish them, so dont wait until they look perfect.

Q: Can I use frozen shrimp or double the batch? A: Fresh or fully thawed frozen shrimp are best. If cooking frozen, add a minute or two and toss more often. For larger batches cook in a single layer or do two quick batches for even results.

Q: How do I store and reheat leftovers? A: Refrigerate up to 3 days in an airtight container. Reheat gently in the air fryer at 350°F for 2 to 3 minutes or warm in a skillet with a little butter, microwave will make them rubbery.

Air Fryer Garlic Butter Shrimp Recipe Substitutions and Variations

Olive oil: use avocado oil or light vegetable oil if thats what you got, both stand up to high heat.
Unsalted butter: swap for ghee or clarified butter for the same rich taste, or use salted butter but cut back on the kosher salt a bit.
Fresh lemon juice: lime juice is an easy 1:1 swap, or 1 tsp white wine vinegar if you need acidity and no citrus.
Fresh parsley: chopped cilantro or chopped basil work fine for a fresh finish, cilantro gives more bite, basil gives a sweeter note.

Pro Tips

1) Dry shrimp really well and pat again right before cooking. Any surface water = steaming, not browning. If they were frozen, thaw under cold running water and give an extra paper towel rub. Leaving tails on helps keep them juicy, but either way make sure theyre bone dry.

2) Hold the lemon and garlic till after theyre cooked. Acid from lemon added too early can tighten the proteins and make shrimp rubbery, and raw garlic in hot oil burns fast. Mix minced garlic into warm melted butter off the heat and let it sit 20 to 30 seconds so the garlic loosens up, then toss with the hot shrimp.

3) Don’t overcrowd the basket. Single layer or do quick batches so they crisp instead of steam. Preheat the fryer, flip or shake halfway, and undercook by about 30 to 60 seconds if you like to be safe since carryover heat will finish them. Look for a loose C shape not a tight O shape.

4) Finish smartly for max flavor. Toss immediately with some of the garlic butter but save a little to drizzle at service, add lemon zest for bright aroma and a sprinkle of fresh parsley at the end so it stays green. If you want extra crust, give them a very light spray of oil midway through the cook.