Prep the shrimp: Pat the shrimp dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this step.

Set up a breading station: In one shallow bowl, add flour seasoned with a pinch of salt and pepper. In a second bowl, whisk eggs. In a third bowl, combine panko, garlic powder, onion powder, smoked paprika, lemon zest, salt, and pepper.

Coat the shrimp: Dredge each shrimp in flour, dip in egg, then press into the panko mixture. Gently shake off excess. Place on a plate as you work.

Preheat the air fryer: Set to 390–400°F (200°C). Let it heat fully for the best sear.

Prep the basket: Lightly spray the air fryer basket with cooking spray. Arrange shrimp in a single layer, leaving a little space between pieces. Work in batches if needed.

Air fry: Spray the tops of the shrimp lightly with oil. Cook for 4 minutes, flip, spray again, and cook another 2–4 minutes. Shrimp should be golden and opaque with a gentle spring when pressed.

Finish with freshness: Squeeze a bit of lemon over the hot shrimp. Sprinkle with chopped parsley or chives for color and a fresh bite.

Serve: Plate immediately with your favorite dipping sauce. They’re best hot and crisp.