Ingredients

8 ounces large raw shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell peppers, sliced (use various colors for a vibrant dish)
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon Salt
1/2 teaspoon black pepper
2 teaspoon parsley, chopped (optional, for garnish)
1 whole Lemon, wedges for serving

Directions

Combine the shrimp, halved cherry tomatoes, sliced zucchini, and bell peppers in a mixing bowl.

Whisk together the olive oil, minced garlic, fresh lemon juice, dried oregano, paprika, salt, and pepper in a separate small bowl.

Pour the olive oil mixture over the shrimp and vegetables. Toss everything together until the shrimp and vegetables are evenly coated.

Cut a large piece of foil (about 12×12 inches) and place the shrimp and vegetable mixture in the center of the foil.

Fold the foil over the mixture to create a packet, sealing the edges tightly to prevent any steam from escaping.
Preheat your air fryer to 400 degrees F (200°C) for 3-5 minutes.

Once the air fryer is preheated, place the shrimp foil packet in the basket.

Air fry the packet at 400°F (200°C) for 8-10 minutes or until the shrimp are pink and cooked, and the vegetables are tender-crisp.

Carefully open the foil packet, and garnish the shrimp and vegetables with chopped fresh parsley, if desired.

Serve with lemon wedges on the side.