You get that perfectly “snappy” shrimp texture and a rich, garlicky butter sauce without standing over a hot stove or splashing oil everywhere.
The smell of the roasting garlic hitting the lemon is absolutely heavenly!
📝 The Ingredients:
1 lb Large Shrimp: Peeled and deveined (tail on looks prettier!).
3 tbsp Melted Butter: Mixed with 1 tbsp Olive Oil.
4 cloves Garlic: Minced (don’t be shy here).
1/2 tsp Red Pepper Flakes: For a little hint of heat.
1/2 Lemon: Juiced.
Fresh Parsley: Chopped for that pop of color.]
🤫 The “Secret Ingredient”:
The Secret: A half-teaspoon of Cornstarch. When you’re air frying, the sauce can sometimes run right off the shrimp and pool at the bottom of the tray. By whisking a tiny bit of cornstarch into your melted butter/garlic mixture before tossing the shrimp, it creates a light “binder.” This ensures the garlic and butter cling to every nook and cranny of the shrimp while they “fry,” giving you a glossy, restaurant-quality coating!
🥗 What to Serve It With:
The Classic: Toss it over a bed of al dente linguine or angel hair pasta.
Low Carb: Serve over zoodles (zucchini noodles) or roasted asparagus.
The Best Part: A toasted, crusty baguette to soak up every last drop of that garlic butter.
⏲ Quick Instructions:
1. Pre-heat air fryer to 400°F.
2. Toss shrimp in the butter, garlic, spices, and that secret pinch of cornstarch.
3. Arrange in a single layer in the basket (or a small air-fryer-safe baking dish if you want to keep all the extra butter contained).
4. Air fry for 5–7 minutes until pink and opaque.
5. Squeeze fresh lemon juice over the top and garnish with parsley!