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Air Fryer Panko Crusted Shrimp - Crispy, Fast, and Foolproof

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 4 servings

Ingredients

  • 1 pound large shrimp (16–20 count), peeled and deveined, tails on or off
  • 1 cup panko breadcrumbs
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon mayonnaise (optional, for egg mixture—helps crust adhere)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (or spray oil) for the panko
  • Lemon wedges, for serving
  • Optional sauces: cocktail sauce, tartar sauce, sriracha mayo, or sweet chili sauce

Instructions

  • Prep the shrimp: Pat the shrimp dry on both sides with paper towels. Dry shrimp help the coating stick and get crisp.
  • Season the flour: In a shallow bowl, whisk together the flour, 1/2 teaspoon salt, black pepper, garlic powder, onion powder, paprika, and cayenne if using.
  • Make the egg wash: In a second bowl, beat the eggs with the mayonnaise (if using) until smooth. The mayo adds a thin, sticky layer that helps the panko cling.
  • Flavor the panko: In a third bowl, toss the panko with the remaining 1/2 teaspoon salt and drizzle with olive oil. Stir until the crumbs look lightly coated; this boosts browning in the air fryer.
  • Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the crust crisp on contact.
  • Dredge the shrimp: Work in batches. Coat each shrimp in seasoned flour (shake off excess), dip in egg, then press into the panko so it adheres well. Place on a plate as you go.
  • Load the basket: Lightly spray the preheated basket with oil. Arrange shrimp in a single layer with space between them. Avoid stacking for best results.
  • Air fry: Cook for 6–8 minutes, flipping halfway. Shrimp are done when the crust is golden and the shrimp are opaque and curled into a loose “C.” If they look pale, add 1–2 minutes.
  • Repeat and serve: Cook remaining shrimp in batches. Serve hot with lemon wedges and your favorite dipping sauce.