Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp sear and glaze better. If using frozen shrimp, thaw fully and blot dry.

Season: In a bowl, toss shrimp with a light sprinkle of garlic powder, smoked paprika, and black pepper. Go easy on salt since bacon and BBQ sauce are already salty.

Wrap with bacon: Cut bacon slices in half. Wrap each shrimp with a half slice, starting near the thicker end of the shrimp and spiraling slightly. Secure the end with a toothpick through the shrimp and bacon.

Brush with sauce: Stir BBQ sauce with a pinch of brown sugar if you like a stickier finish. Lightly brush the outside of the bacon-wrapped shrimp. Reserve some sauce for after cooking.

Preheat the air fryer: Set to 390–400°F (200°C). Lightly spray the basket with oil to prevent sticking.

Arrange and cook: Place shrimp in a single layer with space between pieces. Air fry for 5–6 minutes.

Flip and finish: Flip shrimp, brush with a bit more BBQ sauce, and cook 3–5 more minutes, until bacon is crisp and shrimp are opaque and pink. Total time is usually 8–11 minutes, depending on shrimp size and bacon thickness.

Optional caramelize: For extra glaze, brush a final coat of sauce and air fry 1 more minute.

Rest and serve: Let shrimp rest 2 minutes. Remove toothpicks. Squeeze with lemon and sprinkle parsley if you like. Serve hot.