Prep the skewers. If you’re using wooden skewers, soak them in water for at least 20–30 minutes to prevent scorching. Metal skewers can be used as-is.

Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp sear better and hold onto the marinade more effectively.

Make the marinade. In a bowl, mix 2 tablespoons olive oil, 2–3 minced garlic cloves, zest of 1 lemon, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, a pinch of red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Add 1/2 teaspoon honey if you want a hint of sweetness.

Toss and marinate. Add the shrimp to the bowl and toss until well coated. Let it sit for 10–20 minutes at room temperature. Don’t exceed 30 minutes or the lemon juice can start to “cook” the shrimp.

Preheat the air fryer. Set it to 390–400°F (200°C) for 3–5 minutes. A hot basket helps with quick browning.

Thread the shrimp. Skewer the shrimp through the thick end and tail so they form a gentle “C” shape. Leave a little space between each piece so air can circulate.

Arrange in the basket. Lightly oil the air fryer basket or use a perforated parchment liner. Place skewers in a single layer without overlapping. Work in batches if needed.

Cook. Air fry for 4–6 minutes total, flipping halfway. Shrimp are done when they’re opaque, pink, and just firm with a light char on the edges. Thicker shrimp may need up to 7 minutes.

Finish and garnish. Squeeze a little extra lemon over the top and sprinkle with chopped parsley or cilantro. Taste and adjust salt if needed.

Serve. Pair with rice, a simple salad, warm pita, or grilled vegetables. Lime wedges on the side add brightness.