Preheat the air fryer to 390°F (200°C) for 3–5 minutes. A hot basket helps broccoli crisp quickly.

Prep the broccoli: Pat the florets dry. Toss with 2 teaspoons oil, half the garlic, 1/4 teaspoon salt, and a pinch of pepper. Dry broccoli browns better.

Make the sauce: In a small bowl, whisk soy sauce, lemon juice, honey, smoked paprika, red pepper flakes, and remaining garlic. Set aside.

Season the shrimp: Pat shrimp dry. Toss with remaining 1 teaspoon oil, 1/4 teaspoon salt, and black pepper.

Cook the broccoli: Add broccoli to the air fryer basket in a single layer. Air fry 6–8 minutes, shaking halfway, until edges are lightly charred and stems are crisp-tender.

Add the shrimp: Push broccoli to the sides to create space in the center or work in batches if your air fryer is small. Add shrimp in a single layer.

Air fry 4–6 minutes, shaking or flipping once, until shrimp are pink and opaque. Avoid overcooking—shrimp turn rubbery fast.

Toss with sauce: Transfer shrimp and broccoli to a bowl. Pour the sauce over and toss quickly while hot so it lightly coats everything.

Serve over rice, quinoa, noodles, or greens. Top with sesame seeds and green onions if you like. Taste and adjust with a squeeze of lemon or an extra splash of soy.