Preheat your air fryer to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the shrimp sear quickly and prevents sticking.

Prep the shrimp surface. If your shrimp are frozen in a solid block, run them under cold water for 30–60 seconds to separate. Pat quickly with paper towels to remove excess ice on the outside.

Lightly oil and season. Toss the shrimp with 1–2 teaspoons of oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4–1/2 teaspoon salt, and a few grinds of pepper. Add a pinch of red pepper flakes if you like heat. The seasoning will cling better than you expect once the shrimp start to thaw in the heat.

Arrange in a single layer in the preheated basket. Crowding leads to steaming. If you need more than one batch, it goes fast—don’t stack.

Air fry for 5 minutes, then open and quickly toss or flip. You’ll see the shrimp turning pink and starting to curl.

Finish cooking for 2–4 minutes, depending on size. Shrimp are done when they’re opaque, pink, and just starting to form a loose “C” shape. If they’re tightly curled into an “O,” they’re overcooked.

Add lemon and optional butter. Zest a little lemon over the shrimp, squeeze on fresh juice, and toss with a teaspoon of melted butter or a drizzle more oil. Taste and adjust salt.

Serve immediately with extra lemon wedges. Try them over rice, tucked in tortillas with slaw, or on top of a simple salad.