Prep the shrimp: Rinse and pat dry. To butterfly, use a sharp knife to cut along the back where it was deveined, slicing almost—but not all the way—through. Open the shrimp like a book and press gently to flatten.

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 until smooth. In a third bowl, mix panko, garlic powder, onion powder, paprika, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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

Coat the shrimp: Working in batches, dredge each butterflied shrimp in flour, shake off excess, dip in egg, then press into the panko mixture. Make sure the breadcrumb coating covers the butterflied surface for even browning.

Lightly oil: Arrange the shrimp in a single layer in the air fryer basket. Spray lightly with oil. This helps the crumbs turn golden and prevents dry spots. Don’t overcrowd—leave a little space between each piece.

Air fry: Cook for 4–5 minutes, flip, spray lightly again, and cook 3–4 minutes more, or until the shrimp are opaque and the coating is crisp and golden. Internal temperature should reach 145°F (63°C).

Season and serve: Sprinkle with a tiny pinch of salt while hot. Serve right away with lemon wedges and your favorite dipping sauce.

Repeat: Cook remaining batches the same way. Keep finished shrimp on a wire rack in a low oven (200°F/95°C) if needed.