Preheat the air fryer. Set it to 400°F (200°C) for at least 3 minutes. A hot basket helps the shrimp sear fast and stay juicy.

Prep the shrimp. Pat shrimp dry on both sides with paper towels. Dry shrimp equals better browning and prevents steaming.

Season. In a bowl, toss shrimp with olive oil, salt, pepper, garlic powder, smoked paprika, red pepper flakes (if using), and lemon zest. Coat evenly, but don’t drown them in oil.

Arrange in the basket. Place shrimp in a single layer with a little space between each piece. Work in batches if needed. Overcrowding leads to soggy shrimp.

Air fry. Cook at 400°F (200°C) for 5–7 minutes, flipping halfway. Shrimp are done when they’re opaque, pink, and slightly curled into a “C” shape. If they curl into a tight “O,” they’re overcooked.

Finish with acid. Remove to a plate, squeeze on fresh lemon juice, and sprinkle with herbs. Taste and adjust salt if needed.

Serve immediately. Shrimp wait for no one. Enjoy them hot for the best texture.