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

Preheat: Preheat the air fryer to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating set and brown quickly.

Set up three bowls: In one bowl, mix the flour and cornstarch. In a second bowl, beat the eggs. In a third bowl, combine panko, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

Coat the shrimp: Working in batches, dredge each shrimp in the flour mixture, shake off excess, dip in egg, then press into the panko mixture until well coated. Place on a plate.

Oil lightly: Spray the coated shrimp on both sides with cooking spray or mist lightly with oil. This helps with browning and crunch.

Arrange in the basket: Place shrimp in a single layer in the preheated basket, leaving space between pieces. Don’t overcrowd. Cook in batches if needed.

Air fry: Cook at 400°F (200°C) for 6–8 minutes, flipping halfway through. Shrimp should be golden and just opaque in the center. The coating should feel crisp.

Season and serve: Sprinkle with a pinch of salt right after cooking. Serve hot with lemon wedges and your favorite sauce.