Juicy Air Fryer Garlic Butter Shrimp Bites You’ll Crave
Plump, garlicky shrimp cooked in the air fryer and finished in a lemony garlic butter—Air Fryer Garlic Butter Shrimp Bites that deliver big flavor in about 10 minutes.
- Prep Time: 7 minutes
- Cook Time: 6 to 8 minutes
- Total Time: 13 to 15 minutes
- Yield: 3 to 4 servings
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges for serving
Instructions
- Preheat the air fryer to 400°F (200°C) for about 3 minutes while you prep; pat the shrimp very dry with paper towels so they caramelize instead of steaming.
- Whisk the melted butter, olive oil, and minced garlic together in a large bowl, then stir in the smoked paprika, Italian seasoning, onion powder, salt, black pepper, and red pepper flakes until fragrant.
- Add the shrimp to the bowl and toss until every piece is evenly coated; a slightly loose mixture is normal since the butter will cling during cooking.
- Arrange the shrimp in a single layer in the air fryer basket with a little space between pieces; cook in two batches if needed so hot air can reach every shrimp.
- Air fry for 4 minutes, then shake the basket or flip the shrimp with tongs and cook for another 2 to 4 minutes, until the shrimp turn pink and opaque with golden edges and curl into a loose ‘C’ shape.
- Transfer the shrimp straight to a clean bowl, drizzle with fresh lemon juice, toss in the chopped parsley, and spoon over any garlic butter pooled in the bottom of the basket for extra flavor.
- Serve hot with lemon wedges on the side; pile over pasta or rice, or pair with a crisp salad.
- Tip: Watch the shrimp closely in the last two minutes because air fryers vary; a loose ‘C’ means tender shrimp while a tight ‘O’ means they’re overcooked.
Notes
- Dry shrimp twice: After thawing in cold water blot with paper towels, wait a minute and blot again so surface moisture doesn’t prevent the seasonings from sticking.
- Mince garlic very fine: Large pieces can scorch at 400°F and turn bitter; finely minced garlic melts into the butter and coats the shrimp evenly.
- Match time to size: Jumbo 16-20 count shrimp need the full 6 to 8 minutes, while smaller 31-40 count shrimp can finish in about 5 minutes—check early.
- Save the basket drippings: Spoon the garlic butter pooled in the bottom of the basket over the finished shrimp with lemon juice for an instant sauce.
- Adjust salt for butter: If using salted butter, reduce the added salt to a pinch.
- Storage – Refrigerating: Cool for a few minutes, refrigerate within 2 hours in a shallow airtight container, spoon any garlic butter over the top; keep up to 3 days, best within 2.
- Storage – Freezing: Skip lemon and parsley, freeze in a single layer on a tray for about an hour, then transfer to a freezer bag for up to 2 months.
- Thawing: Thaw overnight in the fridge or submerge a sealed bag in cold water for 15 to 20 minutes, then pat dry before reheating.
- Reheating: Reheat in the air fryer at 350°F (175°C) for 2 to 3 minutes or warm gently in a skillet with a pat of butter; avoid the microwave to prevent rubbery shrimp.
Nutrition
- Serving Size: About 1/3 lb (approx. 8–10 shrimp)