Preheat the air fryer to 390°F (200°C). If your model has a tray or rack, insert it and warm it up. Preheating helps the potatoes and sausage brown nicely.

Par-cook the potatoes: Toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them on the air fryer tray in a single layer. Cook for 8 minutes to give them a head start.

Prep the shrimp and sausage: While the potatoes cook, pat the shrimp dry. In a large bowl, combine shrimp, sausage slices, bell peppers, and red onion.

Season: Add the remaining 1 tablespoon olive oil, minced garlic, smoked paprika, oregano, chili flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until everything is evenly coated. For extra brightness, add 1 teaspoon lemon zest.

Combine on the tray: After the potatoes have cooked 8 minutes, shake the tray. Add the shrimp-sausage-veggie mix, spreading into a single layer. Avoid crowding—if needed, cook in two batches for best browning.

Air fry: Cook for 7–9 minutes, shaking halfway. Shrimp are done when pink and opaque with a slight curl (not tightly coiled), and sausage edges are browned.

Finish with lemon: Squeeze fresh lemon over the traybake while hot. Taste and adjust salt, pepper, or chili flakes as needed.

Garnish and serve: Sprinkle with chopped parsley. Serve as-is, or spoon over rice, quinoa, or a simple salad.