Prep the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Coat evenly.

Preheat the air fryer: Set it to 390°F (200°C) for 3 minutes so the basket gets hot. A hot basket helps the shrimp brown quickly.

Air fry the shrimp: Arrange shrimp in a single layer in the basket. Cook 5–7 minutes, shaking the basket halfway through, until the shrimp are pink and just opaque. Do not overcook.

Air fry the veggies (optional): If you want warm, roasted veggies, toss chopped bell peppers, broccoli, or zucchini with a drizzle of olive oil and a pinch of salt. Air fry at 390°F for 6–8 minutes, shaking once, until crisp-tender. If you prefer raw crunch, skip this step.

Make the drizzle: Whisk olive oil, lemon juice, garlic, honey, Dijon, salt, and pepper in a small bowl. Adjust lemon and salt to taste.

Warm the base: Heat your cooked brown rice or quinoa if it’s cold. A warm base makes the bowl extra comforting.

Assemble the bowl: Add a handful of greens to each bowl. Top with rice or quinoa, the shrimp, your veggies, cherry tomatoes, and avocado.

Finish and serve: Spoon the lemon-garlic drizzle over the top. Add chopped cilantro or parsley and a squeeze of fresh lime. Serve immediately.