Prep the shrimp: Pat the shrimp very dry with paper towels. This helps the coating stick and crisp. Season lightly with a pinch of salt and pepper.

Set up a breading station: In one shallow bowl, add flour with a pinch of salt. In a second bowl, beat the eggs. In a third, combine panko, fine breadcrumbs, 1 teaspoon salt, black pepper, garlic powder, paprika, and cayenne.

Bread the shrimp: Dredge each shrimp in flour, shake off excess. Dip in egg, letting extra drip off. Press into the breadcrumb mixture to fully coat. Place on a tray while you work. Keep one hand for dry ingredients and one for wet to avoid clumping.

Preheat the air fryer: Set to 390–400°F (200°C). Let it heat for 3–5 minutes. A hot basket helps the coating crisp quickly.

Oil lightly: Spray the air fryer basket with cooking spray. Arrange shrimp in a single layer with space between them. Lightly mist the tops with oil. Don’t drench—just a light, even coat.

Air fry the first batch: Cook at 390–400°F for 6–8 minutes, flipping halfway and misting the other side with oil. Shrimp are done when golden and opaque inside.

Work in batches: Don’t overcrowd. Repeat with remaining shrimp. Keep cooked shrimp on a wire rack to stay crisp.

Season and serve: While hot, sprinkle with a pinch of salt. Serve with lemon wedges and your favorite sauce.