Preheat the air fryer: Set to 390°F (200°C). Preheating helps the potatoes roast faster and crisp slightly.

Par-cook the potatoes (optional but recommended): Toss cut potatoes with a drizzle of oil and a pinch of salt. Air fry for 8 minutes to give them a head start. This ensures everything finishes at the same time.

Make the seasoning butter: In a bowl, stir together melted butter, garlic, Old Bay, paprika, lemon juice, and a few grinds of black pepper. Taste and adjust salt if needed. You want a bold, slightly zesty mixture.

Assemble the packets: Lay out 4 foil sheets. Divide potatoes, corn, and sausage evenly among them. Top each with an equal portion of shrimp. Spoon the seasoned butter over each pile, making sure the shrimp gets a good coating.

Seal well: Bring the long sides of the foil up and fold them down tightly, then crimp the ends to seal. Leave a little space inside for steam to circulate.

Air fry in batches if needed: Place 1–2 packets in the basket, seam-side up, without crowding. Cook for 12–14 minutes. Shrimp should be pink and opaque; potatoes should be tender when pierced.

Check and finish: Carefully open one packet (watch the steam). If potatoes need another minute or two, reseal and continue cooking. Different air fryers vary, so use doneness cues.

Garnish and serve: Open packets, sprinkle with parsley, and serve with lemon wedges. A drizzle of extra melted butter or hot sauce takes it over the top.