Preheat the air fryer: Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the shrimp sear instead of steam.

Prep the shrimp: Keep them frozen. In a bowl, toss shrimp with oil, garlic powder, paprika, onion powder, salt, pepper, and red pepper flakes if using. Coat evenly.

Prep the veggies: Toss your chosen vegetables with a little oil, salt, and pepper. Thicker veggies like broccoli or potatoes need a slight head start.

Start with veggies: Add vegetables to the preheated basket in a single layer. Air fry 5–7 minutes, shaking halfway. If using quick-cooking veggies (like snap peas), start them 3–4 minutes instead.

Add the shrimp: Shake the basket to make space. Arrange shrimp in a single layer on top of or beside the veggies. Avoid piling.

Air fry the shrimp: Cook 5–7 minutes, flipping or shaking halfway. Shrimp are done when pink, opaque, and slightly curled with a light char on the edges.

Warm the starch: While shrimp cook, heat your rice, quinoa, or potatoes. A microwave-ready pouch works great here.

Finish and season: Squeeze fresh lemon over the shrimp and veggies. Taste and add a pinch of salt or an extra sprinkle of paprika if needed.

Plate it: Spoon starch into bowls, top with shrimp and veggies, and sprinkle with parsley or cilantro. Serve with extra lemon wedges.