Air Fryer Garlic Butter Shrimp
Why this recipe works
- Very quick cooking: Prawns cook rapidly in the air fryer, making this a useful option for a fast dinner or starter.
- Richness with lift: Lemon juice and zest cut through the butter and garlic, keeping the finished dish bright rather than heavy.
- Easy doneness cues: The prawns are ready as soon as they turn pink and opaque, so the visual signs are clear and simple to follow.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce or omit the chilli flakes; the garlic, lemon and butter still provide plenty of flavour.
- For more warmth: Add extra chilli flakes to the butter mixture, or finish with a pinch just before serving.
Texture tips
- Keep the prawns juicy: Pat the prawns dry before coating so the butter clings well, then cook only until just pink and opaque.
- Avoid a rubbery finish: Check at the lower end of the cooking time, as prawns can move from tender to firm very quickly.
Serving ideas
- Serve with something to catch the juices: Rice, pasta, couscous or warm bread work well with the garlicky lemon butter.
- Finish fresh: Add the parsley at the end so it stays bright and fresh against the rich butter sauce.
Common mistakes
- Overfilling the air fryer: Arrange the prawns in a single layer so they cook evenly instead of steaming in their own juices.
- Cooking too long: Leaving prawns in the air fryer after they are opaque can make them dry and firm.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Pat the prawns dry, finely grate the garlic, and finely chop the parsley. Zest the lemon, then squeeze the juice.
- Melt the butter in a small saucepan over low heat, then stir in the garlic, lemon zest, lemon juice, chilli flakes and black pepper. Add the prawns and toss until evenly coated. Let them sit for 2 minutes to take on the flavours.
- Arrange the prawns in the air fryer basket in a single layer. Air-fry for 4 to 6 minutes, shaking once, until just pink and opaque throughout. Tip into a bowl, scrape over any buttery juices, then scatter with the parsley and serve immediately.
Recipe notes
Tips
- Cook just until the prawns turn opaque; overcooking makes them firm and dry.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the prawns are fully cooked through before serving.
Substitutions
- Replace Butter with ghee for a slightly nuttier flavour and a higher heat tolerance.
- Replace Fresh parsley with fresh basil for a sweeter, more aromatic finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan over low heat for 1 to 2 minutes, just until piping hot, adding a small squeeze of lemon to refresh if needed.
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Recipe overview
- Servings: 3 servings
- Total time: 12min (7min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans Milk
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