📝 About This Recipe
Experience the classic Italian-American elegance of Shrimp Scampi reimagined for the modern kitchen. This air-fried version delivers succulent, jumbo shrimp bathed in a luxurious emulsion of clarified butter, crisp garlic, and bright lemon zest, all achieved in a fraction of the traditional stovetop time. By utilizing the air fryer's rapid convection, we achieve a beautiful sear on the seafood while maintaining a tender, snappy texture that is often lost in a pan.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
The Scampi Butter
- 4 tablespoons Unsalted Butter (melted)
- 5 cloves Garlic (minced very finely)
- 2 tablespoons Dry White Wine (Pinot Grigio or Sauvignon Blanc recommended)
- 1 teaspoon Lemon Zest (freshly grated)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
Finishing and Garnish
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1 tablespoon Fresh Lemon Juice (squeezed just before serving)
- 2 tablespoons Parmesan Cheese (freshly grated, optional)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot start is essential for getting that perfect snap on the shrimp.
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2
Pat the shrimp thoroughly dry with paper towels. Removing excess moisture ensures the shrimp sear rather than steam in the air fryer basket.
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3
In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, white wine, lemon zest, red pepper flakes, salt, and black pepper.
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4
Add the dried shrimp to the bowl and toss gently until every shrimp is evenly coated in the garlic butter mixture.
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5
Lightly grease the air fryer basket with a high-smoke point oil spray (avoid aerosol sprays with soy lecithin which can damage the coating).
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6
Arrange the shrimp in a single layer in the basket. If your air fryer is small, work in two batches to avoid overcrowding.
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7
Air fry at 400°F for 3 minutes. The shrimp will begin to turn pink and opaque.
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8
Open the basket and give it a gentle shake, or use tongs to flip the shrimp to ensure even cooking and butter distribution.
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9
Cook for an additional 2 to 4 minutes. The shrimp are done when they are C-shaped and reach an internal temperature of 120°F (49°C).
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10
Immediately transfer the shrimp and all the accumulated buttery juices from the bottom of the basket/pan into a warm serving bowl.
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11
Drizzle with fresh lemon juice and toss with the chopped Italian parsley while still piping hot.
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12
Garnish with a light dusting of freshly grated Parmesan cheese and extra lemon wedges on the side.
💡 Chef's Tips
Use 'Colossal' or 'Jumbo' sized shrimp (16-20 count) as smaller shrimp cook too quickly and may rubberize before the garlic toasts. If you don't want to use wine, substitute with an equal amount of chicken stock or clam juice for depth of flavor. Do not overcook; shrimp go from perfect to rubbery in 30 seconds, so start checking them early. Always use fresh garlic over jarred; the high heat of the air fryer can make jarred garlic taste bitter. For an extra crispy element, toss 1/4 cup of Panko breadcrumbs with a little butter and sprinkle over the shrimp during the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve over a bed of al dente linguine or angel hair pasta to soak up the garlic butter sauce. Pair with a crisp, chilled glass of Pinot Grigio or a light Sauvignon Blanc. Accompany with a side of crusty toasted baguette for dipping into the remaining scampi sauce. Serve alongside a simple arugula salad with a light lemon vinaigrette to cut through the richness of the butter. For a low-carb option, serve over zoodles (zucchini noodles) or roasted cauliflower steaks.