Preheat the air fryer: Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps prevent sticking and gives better sear.

Prep the garlic butter: In a microwave-safe bowl, melt 3 tablespoons butter. Stir in 1 tablespoon olive oil, 2–3 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, a pinch of red pepper flakes, and 1/4 teaspoon smoked paprika if using. Add the zest of half a lemon.

Toss the shrimp: Add 1 pound of frozen shrimp directly to the bowl. Toss well to coat. Work quickly so the butter doesn’t solidify on the cold shrimp.

Arrange in the basket: Spread shrimp in a single layer. A little overlap is fine, but avoid piling. For small air fryers, cook in two batches for best results.

Air fry, then toss: Cook for 4 minutes. Open the basket, shake or turn the shrimp, and spoon any butter from the bottom back onto them.

Finish cooking: Air fry another 3–5 minutes, until shrimp are opaque, pink, and just curled into a loose “C.” Internal temp should be about 120–130°F. Do not overcook.

Add lemon and herbs: Transfer shrimp to a bowl. Squeeze in 1–2 teaspoons of fresh lemon juice and sprinkle with chopped parsley. Taste and adjust salt.

Serve: Enjoy immediately with crusty bread, over pasta or rice, or on top of a salad. Spoon any extra garlic butter from the basket over the shrimp.