Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the air fryer.

Make the marinade: In a bowl, combine lemon zest, 1 1/2 tablespoons lemon juice, olive oil, garlic, honey, salt, pepper, smoked paprika, and red pepper flakes.

Toss and rest: Add the shrimp to the bowl and toss until evenly coated. Let sit for 10 minutes at room temperature. Don’t marinate longer than 20 minutes or the acid can make the shrimp mealy.

Preheat the air fryer: Set it to 400°F (200°C) for 3 minutes. Lightly spray the basket with cooking spray.

Arrange the shrimp: Place the shrimp in a single layer in the basket. Avoid overlap so they cook evenly. Work in batches if needed.

Air fry: Cook for 5–7 minutes, flipping halfway. Shrimp are done when they’re pink, firm, and slightly curled into a “C.” Do not overcook—they’ll turn rubbery.

Finish and garnish: Transfer to a bowl, toss with chopped parsley, and squeeze more lemon juice over the top. Taste and adjust salt.

Serve: Enjoy immediately with lemon wedges. Great with quinoa, brown rice, mixed greens, or roasted veggies.