Irresistible Air Fryer Shrimp Scampi in Just 7 Minutes

You know those nights when you’re starving but don’t want to spend forever in the kitchen? That’s when my air fryer shrimp scampi swoops in to save the day. I discovered this trick when my best friend dropped by unexpectedly—seven minutes later, we were devouring garlicky, buttery shrimp that tasted like they came from a fancy seafood restaurant. The air fryer works magic here, giving you that perfect tender texture without drowning the shrimp in oil like traditional methods. Now it’s my go-to when I want something fast, fancy-feeling, and downright delicious without the cleanup nightmare. Trust me, once you try shrimp scampi this way, you’ll never go back to the stovetop version.

Why You’ll Love This Air Fryer Shrimp Scampi

Let me tell you why this recipe is about to become your new obsession:

• Lightning fast: Done in under 15 minutes—faster than ordering takeout!
• Minimal mess: Just one bowl and the air fryer basket to clean (goodbye, greasy pans).
• That garlic butter magic: Every bite bursts with rich, savory flavor that clings perfectly to the shrimp.
• Restaurant-worthy results: Crisp edges, juicy centers—no rubbery shrimp here!

Seriously, air fryer shrimp scampi is the ultimate “fancy-but-easy” dinner trick up your sleeve.

Air Fryer Shrimp Scampi Ingredients

Here’s what you’ll need to make this garlicky, buttery goodness happen:

• 1 pound raw shrimp (peeled and deveined, tails on or off – your call!)
• 3 tablespoons butter (melted – trust me, it coats better this way)
• 3 cloves garlic (minced – fresh is best, but jarred works in a pinch)
• 1 tablespoon lemon juice (freshly squeezed makes all the difference)
• 1/4 teaspoon salt (I use kosher – adjust to taste)
• 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
• 2 tablespoons parsley (chopped – for that fresh pop of color)

Ingredient Substitutions & Notes

No butter? Olive oil works great. Out of lemons? Lime juice adds nice zing. Frozen shrimp? Thaw completely and pat dry first. Want heat? Add red pepper flakes. The beauty of shrimp scampi is how forgiving it is – make it your own!

How to Make Air Fryer Shrimp Scampi

Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped before you start. Here’s how I make perfect air fryer shrimp scampi every single time:

1. Preheat your air fryer to 400°F (200°C) – yes, this matters! Think of it like preheating an oven – it ensures even cooking from the first minute.
2. Toss those shrimp! In a bowl, mix your peeled shrimp with melted butter, garlic, lemon juice, salt, and pepper until they’re all glossy and happy.
3. Single layer is key! Arrange shrimp in your air fryer basket without overcrowding (you might need batches). Crowded shrimp steam instead of getting those delicious crisp edges.
4. Cook for 5-7 minutes, shaking the basket halfway through. When you peek at them, you’ll see magic happening – that butter bubbling, garlic sizzling!
5. Sprinkle with parsley the second they come out hot. The residual heat wakes up all those fresh herb flavors.

Pro Tips for Perfect Shrimp

After burning (whoops) and undercooking (double whoops) my fair share of shrimp, here’s what I’ve learned:

• Don’t skip the shake! Giving that basket a good mid-cook shake prevents hot spots and ensures every shrimp gets equal love.
• Watch closely near the end – shrimp go from perfect to rubbery fast. They’re done when curled into a C-shape and opaque pink.
• Size matters: Small shrimp? Start checking at 4 minutes. Jumbos? Might need the full 7 minutes plus an extra shake.
• Butter warning: It might smoke a little – that’s normal! Just keep your kitchen ventilated.

The best part? If you do overcook slightly, that garlic butter sauce saves everything. But let’s aim for perfect, shall we?

Serving Suggestions for Air Fryer Shrimp Scampi

Now for my favorite part – plating up this gorgeous air fryer shrimp scampi! I love how versatile it is – dress it up fancy or keep it super simple depending on my mood. Here are my go-to ways to serve it:

• Over pasta: Toss with linguine or angel hair pasta. The garlic butter clinging to the shrimp makes the most incredible light sauce. I’ll sometimes add a splash of pasta water to thin it out just a bit.
• With crusty bread: Oh my goodness, garlic bread or a simple baguette to sop up that buttery sauce is absolute heaven. My husband always asks for extra bread with his portion!
• On zucchini noodles: For a low-carb option, zoodles work beautifully. The shrimp scampi makes them feel indulgent while keeping things light.
• Over rice: When I’m craving comfort food, I’ll serve it with fluffy white rice. The grains soak up all that garlicky goodness so well.

For an extra kick, I’ll sprinkle red pepper flakes at the table – it gives the dish such a nice warmth without overpowering that delicate shrimp flavor. And don’t forget a lemon wedge on the side – a quick squeeze right before eating brightens everything up beautifully.

Storing and Reheating Leftovers

If you somehow have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 2 days. When reheating, skip the microwave – it turns shrimp rubbery fast. Instead, pop them back in the air fryer at 350°F for 1-2 minutes to revive that perfect texture. The butter might separate a bit, but a quick stir fixes that right up!

Air Fryer Shrimp Scampi FAQs

I get so many questions about this recipe – here are the ones that come up most often from friends and readers:

Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely first. I’ll often put frozen shrimp in a colander and run cold water over them for 5 minutes, then pat them super dry with paper towels. Wet shrimp means steaming instead of getting those nice crisp edges we love.

How do I keep the shrimp from drying out?
The butter is your best friend here – it creates that protective, flavorful coating. Also, don’t overcook! Remember shrimp cook fast – when they curl into a C-shape and turn opaque, they’re done. I always err on the side of underdone since they’ll keep cooking a bit after coming out of the air fryer.

What size shrimp works best?
Medium to large (31-40 count per pound) work great – big enough to stay juicy but small enough to cook through quickly. The giant shrimp can get tough before the center cooks, while tiny ones can overcook in a blink.

Why does my air fryer smoke when cooking this?
Ah yes, the butter! It’s totally normal to see a little smoke – the high heat makes the butter brown (which adds flavor!) but can cause some smoking. If it bothers you, try using half butter and half olive oil, or lower the temp to 375°F.

Can I make this ahead of time?
Honestly, it’s best fresh – shrimp get rubbery when reheated. But if you must, prep the raw shrimp with all the seasonings and refrigerate for up to 2 hours before cooking. The garlic flavor actually gets better with this little marinade time!

Nutritional Information

Now, I’m no nutritionist, but here’s what I can tell you about this air fryer shrimp scampi – it’s way lighter than the restaurant version since we’re not drowning everything in oil! The numbers will dance around a bit depending on your exact ingredients (like how much butter actually clings to the shrimp versus stays in the bowl).

What matters most is that shrimp pack a protein punch without weighing you down, and cooking them in the air fryer means you’re getting all that garlic butter flavor without the grease. If you’re watching specific macros, just remember – the butter adds richness but also fat, while the lemon juice and garlic bring big flavor for practically zero calories.

As my grandma used to say, “Everything in moderation!” And honestly, when something tastes this good and comes together this fast, that’s nutrition enough for me.

Share Your Feedback

I’d absolutely love to hear how your air fryer shrimp scampi turns out – it makes my day when friends text me pictures of their versions! Did you add any fun twists? Maybe some extra garlic (no judgment here) or a splash of white wine? Drop a comment below telling me how it went – your tips might help other home cooks too.

And if you snap a photo (that golden butter glisten is just begging to be shared), tag me on Instagram – I’ll probably repost it with a chef’s kiss emoji because nothing makes me happier than seeing people enjoy this recipe as much as I do. Cooking’s always more fun when we do it together, right?

Happy air frying, friends! May your shrimp always be juicy and your garlic never burn.

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