Prep the shrimp: Thaw if frozen, then pat very dry with paper towels. Dry shrimp brown and crisp better.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the coating set fast.

Set up three bowls: Bowl 1: 1/2 cup flour + 1/2 teaspoon salt + 1/4 teaspoon pepper.

Bowl 2: 2 beaten eggs.

Bowl 3: 1 to 1 1/2 cups panko + 1 teaspoon garlic powder + 1 teaspoon paprika + pinch of salt. Add cayenne if you like heat.

Coat the shrimp: Dredge each shrimp in flour (shake off excess), dip in egg (let drip), then press firmly into panko until fully coated.

Spray for crispness: Lightly spray the air fryer basket and the tops of the breaded shrimp with oil. This promotes even browning.

Arrange in a single layer: Don’t overcrowd. Shrimp should not touch. Work in batches if needed.

Air fry: Cook at 390–400°F for 6–8 minutes, flipping halfway and spraying the second side. Shrimp are done when golden and opaque in the center. Large shrimp may need up to 9 minutes; smaller ones can be ready in 5–6.

Finish and serve: Squeeze fresh lemon over the shrimp and sprinkle with parsley. Serve hot with your favorite dipping sauce.