Garlic Butter Air Fryer Shrimp For Busy Weeknights

Garlic butter air fryer shrimp makes a fast weeknight dinner with juicy centers and a bright, buttery finish. Preheat the air fryer to 400°F (204°C) for 3 minutes, then cook thawed jumbo shrimp for about 6 minutes, shaking the basket halfway. Tossing the cooked shrimp with warm garlic butter afterward gives you plenty of flavor without leaving minced garlic in the hot basket, where it can scorch.

Ingredients

• 1 pound raw jumbo shrimp (about 21–25 per pound), peeled and deveined
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

How To Make It

1. Preheat the air fryer to 400°F (204°C) for 3 minutes. Pat the thawed shrimp dry with paper towels so they cook evenly instead of steaming. Toss them with the olive oil, salt, paprika, and black pepper.
2. Arrange the shrimp in a single layer in the basket, leaving a little space between pieces. Cook in batches if your basket is small. Air fry for about 6 minutes, shaking the basket halfway through. Begin checking at 5 minutes; the shrimp are done when the thickest parts are pearly or white and opaque. Add a minute if needed rather than relying on the timer alone.
3. While the shrimp cook, melt the butter in a small skillet over low heat. Add the minced garlic and stir for about 1 minute, until fragrant but not browned. Remove from the heat and stir in the lemon juice.
4. Transfer the cooked shrimp to a clean bowl. Pour over the warm garlic butter, toss gently, and finish with parsley. Serve right away, spooning any extra butter from the bowl over the shrimp.

Tips

Start with thawed shrimp. If yours are frozen, thaw them in the refrigerator, or seal them in a leakproof bag and submerge it in cold water, changing the water every 30 minutes. Cook promptly after a cold-water thaw. Drain and pat dry before seasoning.

Adjust for size and basket space. Smaller shrimp may finish sooner, while crowded shrimp cook less evenly. Check each batch for opaque centers, and avoid cooking past that point so the shrimp stay tender. For an easy dinner, serve them over rice or pasta, or tuck them into warm tortillas with a simple slaw.

Dinner is ready as soon as the garlic butter hits the shrimp.