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I believe in dinner that feels like a tiny, edible triumph — and also in collapsing on the couch afterwards because you used all your willpower to not order takeout. This year, with everyone pretending to be a chef on social media and my neighbor getting a new air fryer (show-off), I finally made Air Fryer Garlic Parmesan Shrimp that tastes like I tried way harder than I did. Also: please, do not tell my slow-cooker chili it’s being replaced.

I used to think a sprinkle of Parmesan fixed everything (it doesn’t). Also I wrote about that one time I filled garlic bread with cheesesteak and somehow it worked — because apparently I’m into borderline disasters that turn into miracles: my cheesesteak stuffed garlic bread loaf taught me to never fear butter or too much cheese.

The Time I Screamed at a Shrimp (and Lost)</rh2] I burned shrimp. No, let me be specific: it started smelling like regret, butter, and the ghost of every seafood restaurant I’d ever been to. The texture went from "tender" to "rubber band audition" in the span of a playlist. There was a small sizzling sound that turned into an alarm-like pop (is that normal? don’t answer me). I stood there with a spatula like a judge at a talent show, judging shrimp. It was embarrassing because I had guests. My friend Jenna (who is very forgiving) pretended not to notice while chewing slowly. I kept whispering, “it’s fine,” to no one, which is a habit. Also I accidentally used powdered garlic once — it was like kissing grandma through a paper bag. Lesson? Many. Also none. I still think powdered garlic has its moment (it doesn’t). [rh2]Why This Version Finally Works (with low-level paranoia)</rh2] What changed? Tiny things. Timing. The amount of oil. The kind of Parmesan (fresh, not from the shaker that lives in the back of your fridge). Emotionally, I stopped being dramatic about every 30 seconds (progress). Practically, I learned that 1 pound of shrimp and 2 tablespoons of olive oil are best friends, and that garlic — real garlic — actually behaves like garlic. This Air Fryer Garlic Parmesan Shrimp recipe works because it respects shrimp: quick heat, a little love, and not smothering it in stuff that hides the flavor. Also I started treating the air fryer like a delicate oven, not a deep fryer in disguise. I still worry about overcooking (always), but the crisp edges and buttery cheese? Worth the existential dread. Also, if you like fishy experiments, check the texture-thing I figured out when I tried <a href="https://stefanierecipes.com/main-course/crispy-garlic-parmesan-halibut/">the crispy garlic-parmesan halibut</a> — it helps. [rh2]Ingredients

1 pound Large Shrimp (raw, peeled, and deveined)
2 tablespoons Olive Oil (high-quality)
3 cloves Garlic (fresh minced)
1 teaspoon Paprika (adjust based on spice preference)
1 teaspoon Salt (to taste)
1 teaspoon Black Pepper (freshly ground)
1/2 cup Grated Parmesan Cheese (freshly grated)
2 tablespoons Fresh Parsley (for garnish)
1 lemon Lemon Wedges (for squeezing over shrimp)

Budget tip: you can stretch this a bit for company (sort of) — buy shrimp on sale, freeze extras, or be dramatic and serve with lots of bread. Texture note: fresh-grated Parmesan melts better and looks less like a science experiment. Availability: parsley sometimes ghosts me, so I use chives in a pinch (don’t tell parsley).

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How to Make Air Fryer Garlic Parmesan Shrimp

How to Make Air Fryer Garlic Parmesan Shrimp — toss shrimp with olive oil, minced garlic, paprika, salt, and pepper in a bowl until they look slightly glossy (not drowning). Quick, that took one minute.
Preheat your air fryer to about 400°F (if yours flashes moodiness, listen to it but don’t argue).
Arrange shrimp in a single layer in the basket — no stacking. Overcrowding = soft shrimp (and disappointment).
Cook for 6–8 minutes, shaking halfway; listen for tiny pops and that satisfying sizzle. Don’t walk away for a podcast unless you like suspense.
Open, sprinkle with grated Parmesan and return for 1 minute just enough to melt — or until your kitchen smells like triumph.
Finish with parsley and lemon wedges; squeeze lemon like you mean it.

Non-linear tips: if you like char, add 30 seconds. If you hate char, subtract time. Sometimes I flip, sometimes I don’t. IT DEPENDS. Also, salt early-ish so shrimp seasons, but not like you’re curing it for an art project.

Household Chaos and Honest Questions (Are you also that person?)

Are you the one who pre-heats, forgets, then microwaves shrimp? Same. Did anyone else once use a garlic press as a panic tool? Please tell me I’m not alone. Also: what do you serve with this — rice? salad? a dramatic loaf of bread? I am Team Bread (always), in case you missed the earlier admission. If you want something that matches the garlic-parmesan vibe but is sturdier (and secretly smug), try my take on garlic-butter steak bites with parmesan cream sauce — it complements the shrimp when you’re hosting people who clap politely.

You will get texts: “what temperature?” and “did you use frozen shrimp?” Answer them with patience. Or with GIFs. I do both.

Frequently Asked Questions

Can I use frozen shrimp? +

Yes, but thaw fully and pat dry so they don’t steam. Thawing in cold water is my lazy-but-effective method.

What if my shrimp are small? +

Reduce cooking time—small shrimp cook fast. Watch closely; shrinking is a red flag.

Can I make this ahead? +

You can refrigerate seasoned shrimp for an hour before cooking, but don’t pre-cook and reheat unless you enjoy texture remorse.

Is there a dairy-free option? +

Swap cheese for nutritional yeast or leave it off; it’ll still be garlicky and good. I cried a little the first time I tried no-Parmesan, but it’s fine.

How do I avoid rubbery shrimp? +

Short cook time and high heat. Also stop staring at them like they owe you an explanation.

I’m not going to recap. I will say this felt like a small victory and also like I learned nothing and everything at the same time. Sometimes recipes fix dinner and sometimes they fix your week. Or maybe that’s dramatic. Also, I have to text Jenna back about the leftover container — she thinks it’s Tupperware but it’s mine and I keep telling myself I’ll give it to her next time but I probably won’t because I’m petty about containers and also I need to

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