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Air fryer shrimp garlic butter ready to serve
Vagner Carvalho

Air Fryer Shrimp with Garlic Butter and Lemon

Large shrimp cook quickly, so the garlic butter is made separately while the air fryer runs. That keeps the garlic from burning and makes it easy to coat every shrimp with the sauce.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound (450 g) raw large shrimp, peeled and deveined, 21–25 count per pound
  • 1 teaspoon (5 ml) olive oil
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper
  • 2 tablespoons (28 g) unsalted butter
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley

Equipment

  • Air fryer
  • Small saucepan
  • Tongs

Method
 

  1. Thaw in the refrigerator if needed. Pat thoroughly dry and toss with olive oil, salt and pepper. Leave tails on or remove them according to preference.
  2. Preheat to 390°F (200°C) as required by the manual. Place shrimp in one layer with gaps, using two batches if they do not fit loosely.
  3. Air fry for 5–8 minutes, shaking or turning halfway. Check at 4 minutes for smaller shrimp. Stop when the thickest flesh is pearly and opaque throughout; add a short interval only if still translucent.
  4. Meanwhile, melt the butter over low heat. Add garlic and stir for 30–60 seconds until fragrant without browning. Remove from heat and add lemon juice and parsley.
  5. Transfer the cooked shrimp to a clean bowl, add the warm garlic butter and toss. Divide into four portions and serve immediately.

Notes

Planning times depend on batch size, thickness and appliance. The 8-minute cooking allowance assumes the shrimp fit in one loose batch and the sauce is made at the same time. Two basket loads can add another 5–8 minutes. Nutrition is an ingredient-based estimate per serving (one-quarter of the shrimp and sauce). Per quarter of the edible shrimp and all the sauce. Sodium varies sharply with added phosphate or salt solutions in packaged shrimp; check the label. Illustrative images are generated, not a record of a personal cooking test.