Preheat the air fryer to 400°F (200°C).
In a medium bowl, combine the shrimp, 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
In a separate bowl, toss the zucchini, red bell pepper, and broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Place the vegetables in the air fryer basket and cook for 8 minutes, shaking the basket halfway through cooking.
After 8 minutes, add the shrimp on top of the vegetables in a single layer. Cook for an additional 7 minutes or until the shrimp are pink and opaque and the vegetables are tender.
While the shrimp and vegetables cook, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir the garlic butter, lemon zest, lemon juice, and chopped parsley into the cooked rice. Fluff with a fork.
Serve the air fryer shrimp and roasted vegetables over the lemon garlic rice immediately.