Air Fryer Garlic Butter Shrimp
Made it? Rate this recipeLarge shrimp tossed in garlic butter and paprika, air fried for a few minutes until pink and just cooked, then finished with more garlic butter, chopped parsley and lemon.
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Step-by-Step Instructions
Make the garlic butter
Melt the butter in a small saucepan over low heat, or in a microwave-safe bowl in short bursts. Stir in the minced garlic and let it sit in the warm butter for 2 minutes to infuse. Divide the garlic butter in half.
Chef's Tips
- ›Keep the heat low so the garlic softens without browning.
- ›Splitting the butter means half seasons the shrimp and half is a fresh sauce to finish.
Season the shrimp
Pat the shrimp dry with paper towels. In a bowl, toss them with half of the garlic butter, the paprika, salt, pepper and red pepper flakes until evenly coated.
Chef's Tips
- ›Dry shrimp take on the seasoning better and do not steam.
- ›If using frozen shrimp, thaw them fully and dry them well first.
Air fry the shrimp
Preheat the air fryer to 400°F (200°C). Arrange the shrimp in a single layer in the basket. Air fry for 5 to 8 minutes, shaking the basket halfway, until the shrimp are pink, opaque throughout and curled into a loose C shape. Seafood should reach 145°F (63°C); for shrimp, opaque, pearly flesh is a reliable sign.
Chef's Tips
- ›Cook in two batches if the shrimp overlap; crowded shrimp cook unevenly.
- ›Shrimp curled tightly into an O shape are overcooked, so check at 5 minutes.
Finish and serve
Tip the hot shrimp into a bowl, add the remaining garlic butter and the lemon juice, and toss to coat. Arrange on a plate, scatter with chopped parsley, and serve with lemon halves for squeezing.
Chef's Tips
- ›Rewarm the reserved garlic butter for a few seconds if it has firmed up.
- ›Serve immediately; shrimp toughen if they sit in the heat.
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About This Recipe
What is this dish?
Air fryer garlic butter shrimp are large shrimp coated in garlic-infused butter and a little paprika, air fried for just a few minutes, then tossed in more garlic butter with lemon and parsley.
Why you'll love it
It is one of the fastest proteins you can make in the air fryer, with only a handful of ingredients, and the garlic butter doubles as a sauce for rice, pasta or bread.
When to serve
Serve as a quick dinner over pasta or rice, as an appetizer with toothpicks and crusty bread, or on top of a salad.
Quick tips
Dry the shrimp, cook in a single layer, check at 5 minutes, and finish with fresh garlic butter and lemon.
Ingredient Highlights
Large shrimp
Shrimp labeled 21 to 25 per pound are big enough to stay juicy in the air fryer while picking up a little color. Buy them peeled and deveined to save prep time.
Garlic butter
Butter infused with fresh garlic both seasons the shrimp as they cook and acts as the finishing sauce.
Lemon
Fresh lemon juice cuts through the richness of the butter and keeps the dish tasting bright.
Substitution Options
Use olive oil or ghee in place of butter for a dairy-free version (ghee is lactose-free but not strictly dairy-free). Garlic powder (1 teaspoon) can replace fresh garlic if needed. Swap parsley for cilantro or chives. Old Bay or Cajun seasoning can replace the paprika for a different flavor; reduce the salt to match.
Chef's Tips
Techniques that separate good from great
Brine for snappier shrimp
Toss the peeled shrimp with 1/2 teaspoon salt and 1/4 teaspoon baking soda and refrigerate for 15 minutes before seasoning. This gives a firmer, plumper texture. Skip the salt in the seasoning if you do this.
Use a basket liner
Melted butter drips through the basket and can smoke on the bottom of the drawer. A perforated parchment liner catches most of it; place it only once the shrimp are on top so it cannot blow into the heating element.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Small saucepan or microwave-safe bowl
- Mixing bowl
- Paper towels
- Tongs
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Shrimp cook very quickly; check them at the 5-minute mark.
- Do not crowd the basket. A single layer gives even cooking.
- Pat the shrimp dry so the butter and seasoning cling to them.
- Large or jumbo shrimp work best; small shrimp overcook before they take on any color.
Recipe Variations
Different ways to make this dish your own
Cajun Garlic Shrimp
Season with 1 teaspoon Cajun seasoning in place of paprika and salt, and finish with garlic butter and sliced scallions.
Shrimp Scampi Pasta
Toss the cooked shrimp and garlic butter with hot linguine, a splash of pasta water, extra lemon and parsley.
Honey Garlic Shrimp
Add 1 tablespoon honey and 1 tablespoon soy sauce or tamari to the finishing garlic butter for a sweet and savory glaze.
What to Serve With
Perfect pairings to complete the meal
Over Pasta
Serve over linguine or angel hair pasta with the garlic butter as the sauce and a little grated parmesan.
With Rice and Vegetables
Spoon over steamed rice with air fryer broccoli or green beans for a quick, balanced plate.
As an Appetizer
Serve on a plate with toothpicks, lemon halves and sliced baguette for dipping in the butter.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 2 to 3 days.
Freezer
Cooked shrimp can be frozen for up to 2 months, though they become slightly firmer. Thaw in the fridge.
Make-Ahead
Make the garlic butter up to 3 days ahead and refrigerate it. Peel and devein the shrimp up to 1 day ahead and keep them cold.
Reheating
Reheat gently in a pan over low heat for 1 to 2 minutes, or eat cold on a salad. High heat makes cooked shrimp rubbery.
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