Pat the shrimp dry with a paper towel and drizzle them with olive oil.
Season lightly with salt and pepper.
Place the shrimp in a single layer and air fry at 400 degrees F for 6 minutes.
While the shrimp cook, whisk together the melted butter, lemon juice, grated garlic, and minced thyme.
When the air fryer has finished, brush each shrimp with garlic butter and air fry at 400 degrees F for another 1-2 minutes, or until the shrimp are bright pink and no longer limp to the touch.
Enjoy these shrimp with cocktail sauce, on a salad, or with your favorite sides.
Store leftover shrimp in an airtight container in the fridge for up to two days.
Notes
Medium shrimp is sized at 21-25 shrimp per pound.
You can use larger-sized shrimp, but you will need to cook the shrimp for a minute to a few minutes longer, depending on size.
I used frozen peeled and deveined shrimp to make this recipe even easier.