Preheat the air fryer to 360°F (182°C) for 3–4 minutes. A hot basket helps the shrimp heat quickly without drying out.

Pat shrimp dry. If they were frozen, thaw first under cold water for a few minutes, then drain and pat very dry. Dry shrimp reheat better and stay juicier.

Toss with fat and seasoning. In a bowl, mix shrimp with olive oil or melted butter, salt, pepper, and any add-ons like garlic powder or paprika. Keep it light—these are already cooked.

Arrange in a single layer. Add shrimp to the basket without piling. Crowding traps steam and softens the texture.

Air fry for 3–4 minutes. Shake halfway through. You’re reheating, not cooking from raw. Look for shrimp that are hot, glossy, and just starting to sizzle at the edges.

Check doneness. Shrimp should be opaque and firm, not rubbery. If needed, add 30–60 seconds. Avoid going over 5 minutes total.

Finish and serve. Squeeze lemon over the top, sprinkle fresh herbs, and adjust seasoning. Serve immediately.