Ingredients:

  • 1 lb Large or Jumbo Shrimp (Prawns), raw, peeled, deveined, thawed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Fresh Lemon Juice
  • 3 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 4 Lemon Wedges (for serving)

Instructions:

  1. Prepare the Shrimp: Ensure shrimp are fully thawed, peeled, and deveined. Pat them thoroughly dry with paper towels. This is critical for achieving a crisp exterior.
  2. Combine Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper until well combined.
  3. Toss: Add the dried shrimp to the bowl. Toss gently but thoroughly until every piece is evenly coated. Allow to sit at room temperature for 5 to 10 minutes while the air fryer preheats.
  4. Preheat: Preheat the air fryer to 400°F (200°C) for at least 5 minutes. Preheating is non-negotiable for achieving a quick sear.
  5. Load the Basket: Using tongs, transfer the seasoned shrimp to the air fryer basket in a single layer. Crucially, do not overcrowd the basket! If necessary, cook in two batches.
  6. First Cook: Cook at 400°F (200°C) for 3 minutes.
  7. Shake and Turn: Open the basket and give it a firm shake, or use the tongs to turn the shrimp over to ensure even cooking and browning.
  8. Second Cook: Return to the air fryer and cook for another 3 to 4 minutes, until the shrimp is pink, opaque, and has curled into a C shape. A 'C' shape means done; a tight 'O' means overcooked.
  9. Rest and Serve: Immediately remove the shrimp from the basket (it will continue to cook from residual heat). Sprinkle with fresh parsley and serve instantly with the lemon wedges.