Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the shrimp crisp on the edges.

Prep the shrimp: If your shrimp are frozen in a big clump, run them under cool water for 30–60 seconds to separate, then pat dry. Keep them mostly frozen—just not stuck together.

Season: In a bowl, toss the shrimp with oil, garlic powder, paprika, onion powder, salt, pepper, and optional red pepper flakes. Coat evenly. Tip: Light oil coverage prevents dryness.

Arrange in the basket: Spread shrimp in a single layer in the air fryer. A little overlap is fine, but avoid stacking for even cooking.

Air fry: Cook at 400°F (200°C) for 5 minutes.

Shake and check: Open the basket, shake or flip the shrimp, and cook 2–4 more minutes. Shrimp are done when opaque, pink, and slightly curled into a “C”. Internal temp should hit 120–125°F for juicy results.

Finish and serve: Squeeze with fresh lemon, add a little melted butter or parsley if you like, and serve hot.