Air fryer shrimp scampi brings garlicky, lemony, buttery flavor to the weeknight table minus the stovetop splatter and without any wine. I’ve cooked this air fryer shrimp scampi multiple times (with both thawed and frozen shrimp) to nail juicy texture, a bright sauce, and a 20-minute start-to-finish flow. You’ll get a restaurant-level result with simple ingredients, easy gluten-free and dairy-free swaps, and zero alcohol.
Table of Contents
At a Glance
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 6–10 minutes
- Total Time: 18–20 minutes
- Difficulty: Easy
- Estimated Cost: $12–$16 (US)
Ingredients for Air Fryer Shrimp Scampi
- 1½ lb large raw shrimp (680 g), peeled and deveined, tails on or off
- 3 Tbsp unsalted butter (42 g), melted (see swaps)
- 1 Tbsp extra-virgin olive oil (15 ml)
- 4–5 garlic cloves, very finely minced (about 2 Tbsp / 16 g)
- Zest of 1 lemon + 3 Tbsp fresh lemon juice (45 ml)
- ¼ cup low-sodium chicken or vegetable broth (60 ml) (no wine needed)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼–½ tsp crushed red pepper flakes (optional)
- 2 Tbsp chopped fresh parsley (8 g)
- Lemon wedges, for serving
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Use this | Notes |
|---|---|---|
| Dairy-free | 3 Tbsp olive oil (45 ml) instead of butter | Add 1 tsp nutritional yeast for buttery savoriness. |
| Extra-buttery | Increase butter to 4 Tbsp (56 g) | Helps sauce cling to pasta or rice. |
| Gluten-free | Recipe is naturally GF | Confirm broth is certified GF if sensitive. |
| Low-sodium | Unsalted butter + no-salt broth | Salt to taste at the end. |
| No alcohol | Already alcohol-free | Broth + lemon mimic classic brightness. |
| More lemon | Add ½ tsp lemon zest at finish | Keeps flavors fresh and vivid. |
Author note: Best texture at 400°F (204°C) for 6–8 minutes (thawed) or 8–10 minutes (from frozen). I use an insert pan or foil “boat” so the sauce stays under the shrimp.
Step-by-Step Instructions (Air Fryer Shrimp Scampi)
- Preheat & dry: Heat air fryer to 400°F (204°C). Pat shrimp very dry with paper towels.
- Mix scampi sauce: In a bowl, whisk melted butter, olive oil, garlic, lemon zest, lemon juice, broth, salt, pepper, and red pepper flakes.
- Coat shrimp: Add shrimp and toss to coat thoroughly.
- Air fry: Transfer shrimp and all sauce to an air-fryer-safe pan or foil-lined, rimmed tray that fits your basket (keeps the sauce). Cook 6–8 minutes (thawed) or 8–10 minutes (frozen), shaking or stirring halfway, until opaque and just firm (about 120°F/49°C internal).
- Finish & serve: Sprinkle with parsley. Rest 1 minute so the sauce clings. Adjust salt, pepper, or lemon to taste. Serve with lemon wedges.
Pro Tips & Variations
- Keep the sauce close: Use a small metal cake pan, ceramic dish, or foil “boat.” If sauce drips through the basket, you’ll lose flavor.
- Nail the doneness: Perfect shrimp form a gentle “C.” Overcooked shrimp curl into a tight “O” and turn rubbery. Pull as soon as opaque.
- Garlic control: Finely mince for sweetness. If sensitive, microwave the garlic with 1 tsp butter for 20–30 seconds to mellow it, then mix in.
- Frozen-friendly: No thaw needed. Break apart clumps during the halfway shake and add 2–3 minutes.
- Veggie add-ins: Scatter thin asparagus, halved cherry tomatoes, or zucchini half-moons under the shrimp so they roast in the sauce.
- Pasta night: Toss with 8 oz (225 g) cooked linguine and a splash of reserved pasta water for a glossy finish.
- Dairy-free lemon-garlic shrimp: Use all olive oil, then finish with extra zest and 1 tsp nutritional yeast.
- Spicy scampi: Increase red pepper flakes to 1 tsp and add a pinch of cayenne.
Serving Suggestions
- Over pasta or rice: Linguine, orzo, or jasmine rice soak up every drop.
- With bread: Toasted sourdough or gluten-free baguette for dunking.
- Lighter plate: Pair with arugula salad dressed with lemon and olive oil, or air-fried asparagus.
- Meal-prep bowls: Rice, shrimp, roasted broccoli, and a big squeeze of lemon.
Storage & Reheating
- Fridge: 2–3 days in a shallow airtight container.
- Freezer: Up to 1 month (not ideal; texture may firm).
- Reheat (best): Skillet over low heat 1–2 minutes with a spoon of water or broth.
- Air fryer reheat: 320°F (160°C) for 2–3 minutes—watch closely.
- Food safety: Chill within 2 hours; reheat to 165°F (74°C) once only.
Quick Storage & Reheat Table
| Method | Time | Temperature | Notes |
|---|---|---|---|
| Refrigerate | 2–3 days | — | Keep sauce to prevent drying. |
| Freeze | Up to 1 month | — | Thaw overnight for best texture. |
| Skillet reheat | 1–2 minutes | Low | Add splash of broth or water. |
| Air fryer reheat | 2–3 minutes | 320°F (160°C) | Do not overcook—check early. |
FAQs
Q1: Can I use pre-cooked shrimp?
A1: Yes, but reduce cook time to 3–4 minutes—just to warm through. Flavor penetration is better with raw shrimp.
Q2: What shrimp size works best?
A2: Large shrimp (16–20 per lb) cook evenly and stay juicy. Smaller sizes can overcook before the sauce reduces.
Q3: Can I make air fryer shrimp scampi without butter?
A3: Absolutely. Use 3 Tbsp olive oil and finish with extra lemon zest plus 1 tsp nutritional yeast for richness.
Q4: How do I pair this with pasta?
A4: Reserve ½ cup pasta water. Toss hot shrimp and sauce with cooked pasta, adding enough water to create a silky coating.
Q5: Is this recipe gluten-free?
A5: Yes—just confirm your broth is GF. Serve with GF pasta, rice, or zucchini noodles.
Nutrition (per serving)
Calories: ~230; Protein: 25 g; Carbs: 4 g; Fat: 12 g
(Estimate for ¼ of recipe using 3 Tbsp butter.)