In a medium bowl, combine the shrimp, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly and set aside.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Heat a non-stick skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces.
In a mixing bowl, combine the chopped shrimp, shredded cheese, chopped onion, diced red bell pepper, and cilantro. Mix well.
Lay one flour tortilla flat on a clean surface. Spoon about 1/4 of the shrimp mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll tightly from one end to form a chimichanga. Repeat with remaining tortillas and filling.
Lightly spray each chimichanga with cooking spray to help them crisp in the air fryer.
Place the chimichangas seam side down in the air fryer basket, leaving space between each one.
Air fry at 400°F (200°C) for 10-12 minutes, turning halfway through, until the tortillas are golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.