Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes so it’s hot when the food goes in.

Mix your fajita seasoning: In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like.

Prep the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon oil, half the seasoning blend, and the zest of 1/2 lime. Set aside.

Prep the veggies: Slice peppers and red onion into 1/4-inch strips. Toss with 1–2 tablespoons oil and the remaining seasoning.

Cook the peppers and onions: Add seasoned veggies to the air fryer basket in an even layer. Air fry for 8–10 minutes, shaking halfway, until slightly charred and tender-crisp.

Add the shrimp: Push veggies to the sides or remove them temporarily. Place shrimp in a single layer in the basket. Air fry 4–6 minutes, flipping or shaking halfway, until shrimp are pink and opaque. Do not overcook.

Warm the beans and rice: Heat black beans in a small saucepan with a splash of water and a pinch of salt. Warm rice according to package directions. Squeeze in a little lime juice and fold in chopped cilantro for freshness.

Assemble the bowls: Start with a base of rice. Add a scoop of black beans, then top with shrimp and peppers. Finish with lime juice, cilantro, and your favorite toppings like avocado, pico, and a dollop of Greek yogurt.

Taste and adjust: Add a pinch more salt, a squeeze of lime, or a drizzle of hot sauce to bring it all together.