Prep the skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Pat the shrimp dry with paper towels for better browning.

Make the marinade: In a large bowl, whisk together olive oil, lime zest, lime juice, garlic, honey, chili powder, smoked paprika, cumin, red pepper flakes (if using), salt, and black pepper.

Marinate the shrimp: Add the shrimp and toss to coat well. Let it sit for 10–20 minutes. Don’t go much longer, or the lime juice can start to “cook” the shrimp and make them mealy.

Preheat the air fryer: Set to 400°F (200°C) for 3–4 minutes. Lightly oil or line the basket with a perforated parchment liner to prevent sticking.

Skewer the shrimp: Thread 4–6 shrimp per skewer, curling each shrimp in a “C” so they lay snugly. This helps them cook evenly and look great.

Air fry the first batch: Arrange the skewers in a single layer without crowding. Cook at 400°F (200°C) for 4–6 minutes, flipping halfway, until shrimp are opaque and lightly charred at the edges.

Check for doneness: The shrimp should be pink, opaque, and slightly firm, with an internal temp of about 120–125°F. Don’t overcook—they go from perfect to rubbery fast.

Repeat as needed: Cook remaining skewers in batches for best browning.

Finish and serve: Sprinkle with chopped cilantro, add a squeeze of fresh lime, and taste for salt. Serve hot with lime wedges.