Start with a dry surface
Use peeled shrimp with the tails removed so there is less work at the table. The weight in the ingredient list is after peeling. If the shrimp were frozen, thaw them in the refrigerator and drain away the liquid before drying them with paper towels.
Paprika and oil should make a thin coating, rather than a wet paste that collects at the bottom of the bowl. Add the shrimp just before cooking. There is no long marinade to plan around, and the lemon juice goes on after the heat.
The basket sets the batch size
Arrange the shrimp in a single layer with small spaces between them. A larger appliance may hold the whole recipe; a smaller basket will need two batches. Stacking the shrimp makes the suggested timing much less useful.
Turn or shake the shrimp when the edges begin to change color. Check a thick piece as well as the small ones. Air fryers differ in their heat and airflow, so the clock gives you a moment to inspect the food rather than a guarantee that it is done.
Eat while the shrimp are hot
The shrimp are finished with parsley and lemon as soon as they reach the plate. If you want rice, toast, or a salad alongside them, have it ready before the basket goes in. The second batch cooks quickly.
For a milder plate, use sweet paprika rather than hot paprika. Smoked paprika gives a different flavor, but the method remains the same. Check the seasoning label if you are avoiding gluten or other ingredients in a blended product.
