Cut the shrimp: Using a clean cutting board, roughly chop the peeled shrimp into even bite-sized pieces and put it in a bowl. Set aside.
Sauté the shrimp: Add 1 tbsp olive oil to a nonstick skillet over medium heat. Add shrimp, 1/2 tsp garlic powder, and 1/2 tsp paprika. Cook and stir constantly for 3 minutes or until the shrimp are just cooked through and have turned pink. Turn off the heat. Transfer the shrimp to a clean bowl and allow them to cool for a few minutes.
Beat the eggs: In a large mixing bowl, combine 6 medium eggs, 1/4 cup chopped scallions, 1/4 tsp salt, 1/2 tsp black pepper, 1/4 cup whole milk, and the cooked shrimp. Whisk to combine.
Cook the omelets: Using the same skillet, turn the heat to medium-low. Melt 1 1/2 tbsp unsalted butter. Ladle one quarter of the egg and shrimp mixture into the skillet, then add cherry tomatoes and shredded cheddar cheese on top. Cook for 2 minutes. Fold the omelet in half, flip it, and cook for another minute. Transfer to a plate and set aside. Repeat with the remaining omelet batter.
Cut the bread: Put a slice of sprouted wheat bread on a clean cutting board. Cut into halves diagonally and place them on a plate. Repeat with the remaining bread.
Toast the bread: Place the slices into the basket of an air fryer and cook for 4 minutes at 390 °F. Once the timer rings, remove and transfer the bread to a plate.
Garnish and serve: Place the omelet on one side of the plate with the toasted bread, strawberries, oranges, and grapes on the other side and serve.