Prep the shrimp. If using frozen shrimp, thaw them in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry with paper towels. Dry shrimp sear better and won’t steam.

Make the marinade. In a bowl, combine 1 tablespoon olive oil, the zest of 1 lemon, 1–2 tablespoons fresh lemon juice, minced garlic, 1/2 teaspoon salt, several grinds of black pepper, and a pinch of red pepper flakes. Add 1/4 teaspoon smoked paprika if using.

Toss and rest briefly. Add the shrimp to the bowl and toss until evenly coated. Let sit for 5–10 minutes on the counter. This short rest infuses flavor without turning the shrimp mushy.

Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps the shrimp cook quickly and evenly.

Arrange the shrimp. Lightly spray the basket if your air fryer tends to stick. Place shrimp in a single layer with a little space between each piece. Work in batches if needed. Crowding leads to uneven cooking.

Air fry. Cook at 400°F (200°C) for 4–6 minutes, flipping halfway. Shrimp are done when they turn pink and opaque with a firm, springy texture. Thicker shrimp may need a minute more.

Finish and serve. Transfer to a bowl. Squeeze a little more lemon juice over the top and sprinkle with chopped parsley. Taste and adjust salt, pepper, or lemon as needed.

Make it a meal. Serve over mixed greens, with brown rice or quinoa, or in warm corn tortillas with cabbage and avocado. Add extra lemon wedges on the side.