How do I know they are done?

They turn pink and opaque and curl into a loose C shape. A tight little O means they went a touch too far, so pull them at the C.

Do I need to preheat?

A quick preheat helps them sear, but they cook so fast it is not a dealbreaker. Just add a minute if you skip it.

Tails on look prettier and add a little flavor. Off is easier to eat. Your call.

How do I store leftovers?

Fridge in a sealed container for up to two days. I would not reheat them hard, just warm them gently or eat them cold.

Air-Fryer / Dinner

Garlic Butter Air-Fryer Shrimp

14 min

Total

Serves

Easy

Effort

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This is my "I want to feel fancy but I am doing the bare minimum" dinner. You toss shrimp in garlic butter, spread them in the air fryer, and about six minutes later you have something that tastes like a restaurant appetizer. Pile it over pasta and nobody needs to know how easy it was.

Why this one is so easy

Frozen shrimp to fancy dinner in about 14 minutes, most of it hands-off.

The garlic butter does all the work. You are basically just tossing and waiting.

No pan of splattering butter to stand over and scrub after.

Della's tips

Dry shrimp brown. Wet shrimp steam. Pat them like you mean it.

Do not walk away. Shrimp go from perfect to rubbery in about a minute, so pull them the second they curl and turn opaque.

Save every drop of garlic butter in the basket. That is the sauce.

Big shrimp are more forgiving than small ones, and they look better too.

Small basket? Two quick batches beat one crowded one, every time.

Make it your own

+ Scampi style: a splash of white wine and extra lemon, served over pasta.

+ Cajun: swap the parsley for a spoon of Cajun seasoning in the butter.

+ Extra garlicky: a little garlic powder on top of the fresh garlic. No apologies.

If you are out of something

No fresh garlic? A teaspoon of garlic powder in the butter.

Butter swap: olive oil works, you just lose a little richness.

Fresh parsley is nicest, but a pinch of dried in the butter is fine.

Make ahead

Peel and devein the shrimp and mix the garlic butter a day ahead, kept separate in the fridge, then toss and air fry when you are ready. Shrimp are best straight out of the basket, but leftovers keep for two days and are lovely cold in a salad or a shrimp roll.

Garlic Butter Air-Fryer Shrimp

14 min / Serves 4 / Easy

Ingredients

1.5 pounds large shrimp, peeled and deveined, tails on or off4 tablespoons butter, melted4 cloves garlic, minced1 tablespoon fresh lemon juice2 tablespoons chopped fresh parsleyHalf teaspoon kosher saltQuarter teaspoon black pepperA pinch of red pepper flakes, optional

Steps

Pat the shrimp really dry. Toss them with the melted butter, garlic, lemon juice, salt, pepper, and the red pepper flakes if you want a little heat.

Spread the shrimp in a single layer in the air fryer basket, and work in two batches if they do not all fit. Crowding steams them instead of roasting them.

Air fry at 400F for 6 to 8 minutes, until they are pink, opaque, and just curled, tossing once halfway.

Tip everything into a bowl, scrape in the buttery garlic bits from the basket, and shower with the parsley. Serve hot over pasta or rice, or with bread for mopping up the butter.