1-First Step: Gather and prep your ingredients Pat the shrimp dry with paper towels. Dry shrimp crisp up better, so remove as much surface moisture as you can. Measure out 2 tablespoons olive oil, 3/4 teaspoon garlic powder, 3/4 teaspoon sweet paprika, 3/4 teaspoon dried parsley, and 1/4 teaspoon salt. Arrange a bowl and your air fryer nearby to streamline the process.

2-Second Step: Make the seasoning mix and coat the shrimp In a medium bowl, mix the olive oil with garlic powder, sweet paprika, dried parsley, and salt until combined. Add the shrimp and toss until each shrimp is evenly coated on both sides. Coating by hand helps the spices stick and ensures consistent flavor in every bite.

3-Third Step: Arrange the shrimp in the air fryer Place the shrimp in a single layer in the air fryer basket. Crowding causes steaming instead of crisping, so work in batches if needed. For 32 jumbo shrimp you will likely need two batches depending on your air fryer’s capacity.

4-Fourth Step: Air fry at the right temperature Set the air fryer to 400 degrees Fahrenheit and cook for 5 to 6 minutes. Shake the basket halfway through cooking to promote even browning. The shrimp are done when they are pink, opaque, and the tails curl into a tight “C” shape. Overcooking creates a rubbery texture, so keep a close eye on timing.

5-Fifth Step: Finish and serve Transfer the cooked shrimp to a plate and serve immediately with lemon wedges. A quick squeeze of lemon brightens each bite and complements the paprika and garlic. Try serving the shrimp on corn tortillas with cilantro for tacos, or add them to a grain bowl with roasted veggies and a drizzle of your favorite sauce.

6-Mix olive oil with garlic powder, sweet paprika, dried parsley, and salt in a bowl.

7-Add shrimp and coat well with the seasoning mixture on both sides.

8-Arrange shrimp in a single layer in the air fryer basket, doing batches if needed.

9-Air fry at 400 degrees Fahrenheit for 5 to 6 minutes, shaking the basket halfway through cooking.

10-Serve with lemon wedges.