Air Fryer Lemon Butter Shrimp
Air Fryer Lemon Butter Shrimp features shrimp tossed in butter, garlic, and lemon zest; air fry at 400°F for 8 minutes until pink and slightly charred in a bright butter sauce.
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Method
- 1
Toss shrimp with melted butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper.
- 2
Arrange in a single layer in the air fryer.
- 3
Air fry at 400°F for 6-8 minutes, shaking once, until shrimp are pink and slightly charred.
- 4
Garnish with fresh parsley and extra lemon.
- 5
Serve over pasta or with crusty bread to soak up the butter sauce.
Pro tip. The key is not overcrowding — shrimp need space to get a sear, not steam. They cook fast, so watch carefully. Remove when they're pink with slightly charred spots. The buttery pan juices are liquid gold for bread dipping.
Why the air fryer wins here
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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