Prep the skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent scorching. Pat shrimp dry with paper towels so the marinade sticks well.

Make the marinade: In a bowl, whisk olive oil, lemon juice, honey, garlic, smoked paprika, cumin, chili powder (if using), salt, and pepper. Taste and adjust salt or lemon as needed.

Marinate the shrimp: Add shrimp to the bowl and toss to coat. Let sit for 10–20 minutes. Avoid longer than 30 minutes; the acid can start to change the texture.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly oil the basket to help prevent sticking.

Skewer the shrimp: Thread shrimp onto skewers, slightly curved, packing them snugly but not squished. This helps with even cooking and browning.

Air-fry the first side: Place skewers in a single layer in the basket without overlapping. Cook for 3–4 minutes.

Flip and finish: Carefully flip the skewers. Cook another 2–3 minutes, until shrimp are pink, opaque, and lightly charred at the edges. Internal temperature should reach 120–130°F for tender shrimp.

Garnish and serve: Transfer to a plate, sprinkle with parsley or cilantro, and serve with lemon wedges. Optional: drizzle with a little olive oil or a squeeze of extra lemon.