Step by step

Method

4 steps

1. 1

   Pat 1½ lb large peeled, deveined shrimp very dry. Whisk 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon paprika, ½ teaspoon brown sugar, ½ teaspoon dried basil (or 1 tablespoon fresh), ¼–½ teaspoon black pepper, and ½ teaspoon kosher salt. Toss the shrimp to coat and refrigerate 15–20 minutes — no longer than 30, or the lemon starts to soften the texture.

2. 2

   Preheat the air fryer to 400°F. Arrange the shrimp in a single layer; work in batches if they're crowded.

3. 3

   Air fry 5–8 minutes, shaking once halfway, until pink, opaque, and lightly browned at the edges. Large shrimp finish closer to 6–8; smaller ones can be done by 5. Pull as soon as they curl into a loose C — tight O shapes are usually overcooked.

4. 4

   Transfer to a platter, squeeze lemon over the top, and sprinkle with parsley if you want. Serve immediately over rice, in tacos, or on a salad. You want juicy garlic-herb shrimp with lightly caramelized edges — not rubbery curled-tight shrimp or pale undercooked gray centers.