Prep the shrimp. If your shrimp are frozen, thaw them under cold water for 5–7 minutes and pat very dry. Dry shrimp sear better and don’t steam in the air fryer.

Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps with quick browning.

Make the garlic butter. In a large bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, paprika, red pepper flakes, salt, and black pepper.

Toss the shrimp. Add shrimp to the bowl and coat evenly. The butter mixture should lightly cling to each piece without pooling.

Prepare the basket. Lightly spray or brush your air fryer basket with oil to prevent sticking.

Arrange the shrimp. Lay them in a single layer with space between. If needed, cook in batches for even results.

Air fry. Cook for 5–7 minutes, shaking the basket or flipping halfway. Shrimp are done when they curl into a loose “C,” turn opaque, and have light browning at the edges.

Finish with parsley and lemon. Transfer to a bowl, sprinkle with chopped parsley, and add a squeeze of fresh lemon. Taste and adjust salt if needed.

Serve immediately. Enjoy hot over rice, pasta, salad, or with crusty bread to soak up the butter.