Ingredients
Scale
- 1 lb Large shrimp (peeled and deveined, tails on or off)
- 3 tablespoons Unsalted butter, melted
- 4 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 tablespoon Fresh parsley, finely chopped
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Wooden or stainless steel skewers (cut to fit your air fryer basket)
Instructions
- If you are using wooden skewers, soak them in water for at least 10 minutes to prevent scorching. In a medium mixing bowl, whisk together the melted butter, minced garlic, smoked paprika, lemon juice, salt, and pepper. Pat the shrimp dry with a paper towel to ensure the butter mixture sticks properly. Toss the shrimp in the garlic butter sauce until every piece is thoroughly coated. Thread 4 to 5 shrimp onto each skewer, piercing them through the thickest part and the tail to secure them. Preheat your air fryer to 400°F (200°C) for 3 minutes.
- Lightly grease the air fryer basket with a high-smoke point oil spray. Place the shrimp skewers in the basket in a single layer, ensuring they do not overlap; you may need to cook in batches depending on the size of your air fryer. Slide the basket in and cook at 400°F for 5 to 8 minutes. Halfway through the cooking time, flip the skewers over to ensure even browning. The shrimp are done when they turn opaque and form a vibrant pink “C” shape. Do not overcook, as shrimp can become rubbery very quickly.
- Carefully remove the skewers from the air fryer using tongs. Transfer them to a serving platter and drizzle any remaining garlic butter from the bowl (or the bottom of the basket) over the top. Garnish generously with freshly chopped parsley and serve with extra lemon wedges on the side. These pair beautifully with a crisp green salad, fluffy quinoa, or even over a bed of pasta.
- Cook Time: 23 minutes