Air Fryer Garlic Butter Shrimp Recipe

As a recipe developer, I put my own spin on Air Fryer Garlic Shrimp that slashes prep time and includes a clever twist you will want to try.

I made this Air Fryer Garlic Shrimp on a tired weeknight and it felt like cheating. The garlic cloves and butter team up so the shrimp ends up silky inside with just enough bite on the outside, and honestly I kept sneaking pieces while pretending I was plating.

It’s fast, loud with flavor, and weirdly addictive, like it tricks you into thinking you spent hours on it. I like that it feels a little fancy but isn’t precious, so you can mess up a bit and still wow people.

Try it when you want something impressive but stupid-easy.

Ingredients

• Lean protein-rich shrimp, low in carbs, packs iodine and selenium, it cooks super fast.
• Butter adds silky richness and mouthfeel, mostly fat, so use in moderation.
• Extra virgin olive oil brings fruitiness, healthy fats, and helps brown the shrimp.
• Garlic gives bold, savory flavor, antioxidants included, can be pungent when raw.
• Lemon juice brightens and cuts richness, adds vitamin C, a little sour zip.
• Paprika brings warm color and mild smoky or sweet notes, tiny hit of spice.
• Fresh parsley adds green freshness, mild herbaceous lift, and makes it look good.

Ingredient Quantities

• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off, your call
• 3 tbsp (45 g) unsalted butter, melted
• 1 tbsp extra virgin olive oil
• 3 garlic cloves, minced (use 4 if you love garlic)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest, optional but brightens it up
• 1/2 tsp smoked paprika or regular paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8 to 1/4 tsp red pepper flakes, optional for heat
• 2 tbsp chopped fresh parsley, plus extra for garnish
• Lemon wedges for serving

How to Make this

1. Thaw shrimp if frozen, pat very dry with paper towels (this helps them get a little crisp), tails on or off your call, remove the vein if needed.

2. Melt 3 tbsp unsalted butter, then stir in 1 tbsp extra virgin olive oil, 3 minced garlic cloves (4 if you love garlic), 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp smoked or regular paprika, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/8 to 1/4 tsp red pepper flakes if using, and 2 tbsp chopped fresh parsley until combined. Reserve a tablespoon of the sauce for finishing.

3. Toss the shrimp in the garlic butter mixture so they’re well coated, but don’t let them sit in the lemon too long, 5 to 10 minutes max or the acid will start to cook them.

4. Preheat your air fryer to 400 F (200 C) for about 3 minutes.

5. Arrange shrimp in a single layer in the air fryer basket, don’t overcrowd (cook in batches if needed), brush or spoon any extra butter on top.

6. Air fry at 400 F for 5 to 7 minutes, shaking the basket or flipping once around the 3 minute mark; shrimp are done when opaque, pink and curl into a loose C, not a tight O.

7. If you cooked in batches, keep finished shrimp loosely covered so they stay warm while the rest cooks.

8. As soon as shrimp are out, toss them with the reserved tablespoon of garlic butter, squeeze extra lemon juice to taste, and sprinkle with the remaining chopped parsley.

9. Serve immediately with lemon wedges for squeezing, enjoy right away so they stay juicy and tender.

Equipment Needed

1. Air fryer with basket (for that quick 400 F cook)
2. Large mixing bowl for tossing the shrimp
3. Small saucepan or microwave-safe bowl to melt the butter
4. Measuring spoons and a tablespoon measure
5. Sharp knife and cutting board for garlic, parsley and lemon
6. Paper towels to pat the shrimp very dry
7. Tongs or a slotted spatula to arrange and flip the shrimp
8. Pastry brush or spoon to brush on extra butter and a small bowl to hold the reserved sauce

FAQ

Air Fryer Garlic Butter Shrimp Recipe Substitutions and Variations

• Unsalted butter (3 tbsp) → Ghee or vegan butter. Ghee gives that rich, nutty butter taste and handles heat better, use 1:1. Vegan butter works if you need dairy free, same amount.
• Extra virgin olive oil (1 tbsp) → Avocado oil or grapeseed oil. Both have higher smoke points and a neutral taste, great for air frying, use same amount.
• Fresh lemon juice (1 tbsp) → Lime juice or white wine vinegar. Lime gives a brighter twist, vinegar gives acidity without extra citrus, use about 3/4 to equal amount and adjust to taste.
• Fresh parsley (2 tbsp) → Cilantro, basil or chives. Cilantro gives a fresher, Latin vibe, basil is sweeter and Italian, chives add mild oniony note, use same chopped volume.

Pro Tips

1) Pat the shrimp super dry and chill them a few minutes before cooking, it helps them get a little crisp instead of steaming, you can even toss a tiny sprinkle of cornstarch or baking powder for extra browning but dont overdo it or theyll feel powdery.

2) Dont let the lemon marinade sit long, 5 to 10 minutes max, otherwise the acid will start to “cook” the shrimp and make em mushy, if you need to prep ahead just mix the dry seasonings separately and add the lemon right before cooking.

3) Use a mix of butter and oil or clarified butter so your garlic wont burn and the fat can handle the high heat, reserve a tablespoon of the sauce to toss with the shrimp after cooking for max flavor and shine.

4) Air fry in a single layer, dont crowd, flip or shake once about midway, and pull them the instant they curl into a loose C, not a tight O, then cover loosely to keep warm while you finish batches so they stay juicy.