- 1 pound medium-size shrimp, peeled and deveined
- 2 Tablespoons olive oil
- 4 Tablespoons salted butter, melted
- ½ lemon, juiced
- ½ teaspoon minced garlic
- 1 teaspoon minced fresh thyme
Pat the shrimp dry with a paper towel and drizzle them with olive oil. Season lightly with salt and pepper.
Place the shrimp in a single layer and air fry at 400°F for 6 minutes.
While the shrimp cook, whisk together the melted butter, lemon juice, grated garlic, and minced thyme.
When the air fryer has finished, brush each shrimp with garlic butter and air fry at 400°F for another 1-2 minutes, or until the shrimp are bright pink and no longer limp to the touch.
Enjoy these shrimp with cocktail sauce, on a salad, or with your favorite sides.
- Storage: Store leftover shrimp in an airtight container in the fridge for up to two days.
- Serving size: The nutrition is calculated using an online nutrition calculator based on 4 entree-sized servings.
- Shrimp: For this recipe, I’m using 15-16 count shrimp (which means that there should be 15-16 shrimp per pound). Keep in mind that smaller shrimp will cook faster while larger shrimp may take a bit longer.
Calories: 248kcal | Carbohydrates: 3g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 732mg | Potassium: 155mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 581IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 0.5mg