Prep the shrimp. Pat the shrimp very dry with paper towels. Dry shrimp crisp up better and help the coating stick.

Set up your dredging station. In one shallow bowl, add cornstarch. In a second, beat the eggs. In a third, combine panko, Parmesan, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.

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

Coat the shrimp. Toss each shrimp in cornstarch, shake off excess, dip in egg, then press into the panko mix until fully coated. Place coated shrimp on a plate.

Spray for crispiness. Lightly mist both sides of the shrimp with oil spray. Don’t soak—just a fine, even layer.

Arrange in the basket. Place shrimp in a single layer in the air fryer basket. Do not crowd. Work in batches if needed.

Air fry. Cook for 6–8 minutes, flipping halfway and spraying lightly again after the flip. Shrimp are done when the coating is deep golden and the shrimp are opaque and firm.

Season and serve. Sprinkle with a little salt while hot. Serve immediately with lemon wedges and your favorite dipping sauce.