Preheat the air fryer. Set it to 400°F (200°C) for about 3 minutes. A hot basket helps the shrimp cook quickly and get that light crust.

Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp brown better and don’t steam.

Season the shrimp. In a bowl, toss shrimp with olive oil, garlic, paprika, salt, black pepper, red pepper flakes (if using), and lemon zest. Coat evenly but don’t oversaturate with oil.

Prepare the basket. Lightly spray the air fryer basket if it tends to stick. Arrange the shrimp in a single layer, leaving a little space between them.

Air fry. Cook at 400°F (200°C) for 5–7 minutes, flipping halfway. Shrimp are ready when they turn pink and opaque with a gentle curl. Avoid cooking past a “C” shape; a tight “O” means they’re overdone.

Finish with lemon and butter. Transfer hot shrimp to a bowl. Add a small pat of butter and a squeeze of lemon juice. Toss to coat for a glossy finish.

Garnish and serve. Sprinkle with chopped parsley and serve with lemon wedges. Enjoy on their own, over rice, with pasta, or in tacos.