Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a large bowl, combine the shrimp, vegetable oil, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
Place the shrimp in the air fryer basket in a single layer. Cook for 5 minutes.
While the shrimp cooks, in a separate bowl, toss zucchini, yellow squash, mushrooms, and onion with a little vegetable oil and a pinch of salt.
After 5 minutes, open the air fryer and add the vegetables around the shrimp or in a separate basket if available. Cook for an additional 5 minutes until shrimp are opaque and vegetables are tender-crisp.
While shrimp and vegetables cook, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Remove from heat and stir in soy sauce and lemon juice.
Transfer cooked shrimp and vegetables to a serving platter. Drizzle the garlic butter sauce over the top.
Garnish with chopped fresh parsley and serve immediately.