Step 1: Thaw and Pat Dry: Thaw frozen shrimp in the fridge overnight or under cold running water, then pat completely dry with paper towels (wet shrimp steam instead of roast and turn tough). Devein them.
Step 2: Make the Garlic Oil: Whisk the olive oil with the grated garlic, lemon zest, paprika, and black pepper. Add the shrimp and toss to coat, then let them sit 5 minutes — shrimp absorb flavor fast, so no long marinade needed.
Step 3: Load the Basket: Spread the shrimp in a single layer with no overlap. Set the air fryer to 200°C (400°F) for 8 minutes.
Step 4: Shake at the Halfway Mark: At 4 minutes, pull the basket out and shake (or flip) so the heat hits every side. The shrimp are done when they turn pink and curl into a "C" — an "O" means overcooked.
Step 5: Finish and Serve: Tip onto a plate, squeeze lemon over the top, and scatter the parsley. Eat immediately — shrimp shrink and toughen if they sit.
