Prep the shrimp: Pat shrimp very dry with paper towels. Dry shrimp crisp better and won’t steam in the air fryer.

Season and coat: In a bowl, mix cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Add shrimp and toss to coat evenly. Drizzle 1 tablespoon oil over the shrimp and toss again so the coating hydrates slightly and adheres.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps instant crisping.

Arrange shrimp: Lightly oil the basket with the remaining 1 tablespoon oil or a high-heat spray. Place shrimp in a single layer with a little space between pieces. Work in batches if needed.

Cook: Air fry at 400°F for 5–7 minutes, flipping halfway. Shrimp are done when opaque and just curled into a loose “C” shape with lightly golden edges. Do not overcook.

Make the Buffalo sauce: While shrimp cook, warm butter and hot sauce in a small pan over low heat until combined and glossy. Stir in honey for balance and lemon juice for brightness, if using. Keep warm.

Toss and serve: Transfer hot shrimp to a bowl and pour Buffalo sauce over the top. Toss gently until coated. Taste and add a pinch of salt if needed.

Finish: Serve right away with ranch or blue cheese, celery, and lemon. For a full meal, pile onto rice bowls, salads, or tacos.