Preheat the air fryer: Set it to 390–400°F (200–205°C) for 5 minutes so it’s hot when the shrimp go in.

Prep the shrimp: Pat shrimp completely dry with paper towels. Dry shrimp brown and crisp better.

Set up a breading station: Put flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix panko, fine breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using).

Coat the shrimp: Dredge each shrimp in flour (shake off extra), dip in egg, then press into the breadcrumb mixture until fully coated. Place on a plate or tray.

Lightly oil: Mist the coated shrimp with oil or brush lightly on both sides. This helps with color and crunch.

Air fry in batches: Arrange shrimp in a single layer in the air fryer basket. Don’t overcrowd. Cook at 390–400°F for 6–8 minutes, flipping halfway. Shrimp are done when golden and the internal temp hits 120–125°F, or they’re firm and opaque.

Taste and season: Sprinkle with a pinch of salt right out of the fryer for a final pop of flavor.

Serve immediately: Squeeze fresh lemon over the shrimp and serve with your favorite sauces.