Let Me Tell You About This Shrimp Thing…
Alright, first things first—this air fryer garlic butter shrimp recipe didn’t even exist in my house until my third failed attempt at a “quick” seafood dinner because, let’s face it, shrimp can zoom from perfect to little rubber bands in about the time it takes to find the oven mitts. But then my sister (hi, Nicole!) gave me an air fryer for Christmas, and I have honestly never looked back. The first time I made garlic butter shrimp in this little countertop miracle, my kitchen smelled so good, even the neighbor's dog started lurking by the window (true story). So if you’re looking for a fast, buttery, garlicky shrimp dish that feels a bit fancy but is dead-simple, you’re in the right spot.
Why You'll Love This Shrimp (Even If You Don’t Love Shrimp?)
I make this when I’m too tired to fuss but still want dinner to feel a little special. My family goes completely bonkers for it—especially if I’ve actually remembered to buy bread for mopping up all the garlicky butter. Plus, it’s like, the one seafood thing my cousin Liam (who claims not to like anything that “tastes like the ocean”) will eat without moaning. Honestly, I used to burn shrimp or overcook it on the stove, but the air fryer just makes me look like I know what I’m doing. (Don’t ask me about my first attempt with frozen shrimp though; that was…not my best work.)
What You’ll Need (Plus a Couple Cheeky Swaps)
- 400g raw shrimp, peeled and deveined (I sometimes use frozen—just thaw and pat them dry, or don’t if you’re living dangerously)
- 3 tablespoons unsalted butter (salted works fine; my nan insists on Kerrygold but I just use whatever’s in the fridge, honestly)
- 3 cloves garlic, minced (or a big ol’ spoonful of the jarred stuff if you’re in a rush—no shame!)
- ½ teaspoon smoked paprika (or regular paprika, or skip it entirely if you don’t have any—no big drama)
- ½ teaspoon sea salt (I use flaky salt if I’m feeling posh, but table salt’s fine)
- ¼ teaspoon black pepper
- Juice of half a lemon (sometimes I use bottled lemon juice if the real ones have gone funky in the fruit bowl)
- 2 tablespoons chopped fresh parsley (optional, but pretty. Dried works in a pinch, though it’s not as nice.)
How to Make It (No Need to Overthink Each Step)
- Melt the Butter: Pop the butter in a small bowl and microwave it for about 30 seconds until melted. If you forget and let it boil, that’s ok; just watch your fingers because it gets hot. Stir in the garlic, paprika, salt, pepper, and lemon juice. (This is where I usually sneak a taste—don’t judge.)
- Shrimp Prep: Throw the shrimp in a bowl. Pour most of the butter mixture on top, keeping back about a spoonful for later. Toss everything together with your hands, or a spoon if you’re fancy.
- Air Frying Time: Preheat the air fryer to 400°F (about 200°C) for a couple minutes. Or don’t—I sometimes skip this and it still turns out. Chuck the shrimp in the basket in a single layer. Cook for 5-7 minutes, shaking halfway. They’re done when pink and curled up. If you’re unsure, just cut one open. Don’t worry if they look a bit weird halfway through; they always do.
- Finishing Touches: Drizzle over the rest of the butter and scatter with parsley. Give everything a gentle toss (or don’t—the world won’t end).
Notes from My Kitchen (Trial, Error, and the Odd Win)
- If you forget to thaw the shrimp, just run them under cold water for a few mins. Works most of the time.
- One time I used margarine because I ran out of butter—honestly, not my favorite but still edible.
- If you don’t like garlic (is that even possible?), you can cut it back or just use garlic powder instead. It’s not quite the same but hey, you do you.
Stuff I’ve Tried—Some Good, Some Not
- With Chili Flakes: For a bit of kick, toss in a pinch. (Just don’t sneeze while doing it…)
- Lime Instead of Lemon: Actually, I find it works better if you use lime with cilantro instead of parsley. It gives it a totally different vibe.
- Adding Parmesan: Once I sprinkled Parmesan before air frying. It sort of melted everywhere and glued the shrimp together—not my best idea, but maybe you’ll have better luck!
What If I Don’t Have an Air Fryer?
Honestly, you could just use a super hot oven (like 220°C/425°F) and bake them on a tray. Or pan-fry everything on the stove—just don’t walk away or you’ll end up with shrimp-flavored erasers. I do love my air fryer, but life’s too short to let gadgets boss you around.
How Long Does This Last?
Store any leftovers in an airtight container in the fridge for up to two days (though honestly, in my house it never lasts more than a day!). Reheat gently in the microwave or pop back in the air fryer for a minute or two. I think this tastes even better the next day, cold, straight form the fridge—just me?
How Do I Serve This? (The Real Secret...)
Oh, definitely with a crusty baguette or over fluffy rice. Sometimes I spoon it onto pasta, or—don’t laugh—pile it on a salad when I’m pretending to be healthy. My uncle likes it with a cold beer, but hey, you do you. On Christmas Eve, we once served this as an appetizer at my cousin’s place, and it vanished before the main course even landed on the table.
Learned the Hard Way (Pro Tips!)
- Don’t crowd the air fryer basket—trust me, I tried to save time once and ended up with a batch of soggy, sad shrimp. Better to do two rounds if you have to.
- Watch the garlic; it can burn quickly if you go wild with air fryer time. I once left it five minutes too long and the whole batch tasted like charcoal (not my proudest moment).
- Actually, I find it works better if you pat the shrimp really dry before tossing with the butter. Less steam, more sizzle.
FAQs: You Asked, I Answered (Or Tried To)
- Can I use cooked shrimp? Not really ideal—cooked shrimp can turn rubbery fast. But if it’s all you’ve got, just toss them in the butter mix and warm for a minute in the air fryer. Don’t go overboard.
- What size shrimp works best? I like the big ones (16-20 per pound) but really, any size works—you just need to adjust the timing. Smaller shrimp cook faster, so keep an eye out. Or don’t, but then don’t blame me if they vanish.
- Can I double the recipe? Sure, but do it in batches unless you’ve somehow got a giant air fryer (if so, I’m jealous!).
- Where do you buy good shrimp? I usually grab mine from the freezer section at Aldi or check out my local fishmonger on Fridays. If you want to geek out about shrimp varieties, Serious Eats has a great guide.
- Do I have to use fresh garlic? Nope. Jarred works in a pinch. If you’re a garlic fiend, try the stuff from Garlic World—it’s wild.
- Can kids help? Absolutely! Mine love tossing the shrimp in the bowl (expect some butter fingers).
Oh, and before I forget—one time I used leftover garlic butter to fry eggs the next morning. That’s not strictly on-topic, but wow, it was good. Maybe give that a try?
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2In a large bowl, combine melted butter, minced garlic, parsley, paprika, salt, black pepper, and lemon juice.
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3Add the shrimp to the bowl and toss until evenly coated with the garlic butter mixture.
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4Arrange the shrimp in a single layer in the air fryer basket.
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5Air fry the shrimp at 400°F (200°C) for 6-8 minutes, shaking the basket halfway through, until the shrimp are pink and cooked through.
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6Serve immediately, garnished with extra parsley and lemon wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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