Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes so it’s hot when the shrimp go in. A preheated basket means better sear and less sticking.

Pat the shrimp dry: Use paper towels to remove excess moisture. Dry shrimp brown better and won’t steam.

Make the garlic mixture: In a bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir until glossy.

Toss to coat: Add shrimp to the bowl and toss until evenly coated. Let them sit for 5 minutes to grab the flavors while the air fryer finishes preheating.

Arrange in the basket: Spread shrimp in a single layer in the air fryer. Do not overcrowd; cook in batches if needed for even browning.

Air fry: Cook for 5–7 minutes, shaking the basket or flipping once at the 3-minute mark. Shrimp are done when they’re pink, curled into a C-shape, and opaque with a slight golden edge.

Taste and finish: Transfer to a plate, spoon any juices from the basket over top, and sprinkle with fresh parsley. Add a squeeze of lemon and adjust salt to taste.

Serve right away: Enjoy with cauliflower rice, sautéed zucchini, a cucumber-avocado salad, or over shirataki noodles for a full keto meal.