Prep the shrimp. Pat the shrimp dry with paper towels. Dry shrimp grab onto the coating better and crisp more evenly.

Season the flour. In a shallow bowl, mix 1/2 cup flour with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Add 1/2 teaspoon onion powder if you like.

Beat the eggs. In a second bowl, whisk 2 large eggs until smooth. A tablespoon of water helps thin it for even coating.

Flavor the panko. In a third bowl, combine 1 to 1 1/4 cups panko with a pinch of salt and a light drizzle (about 1 teaspoon) of olive oil. Toss to coat. Oiling the panko helps it brown in the air fryer.

Set up your dredging line. Go in this order: seasoned flour, egg, panko. Keep one hand for dry and one for wet to avoid clumps.

Coat the shrimp. Dredge each shrimp in flour (shake off excess), dip in egg (let it drip), then press into panko to coat well. Lay them on a plate in a single layer.

Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps the shrimp crisp fast.

Arrange and spray. Lightly mist the air fryer basket with oil. Place shrimp in a single layer with space between them. Spray the tops lightly with oil. Don’t crowd; cook in batches if needed.

Air fry. Cook at 400°F for 5–7 minutes total, flipping halfway and misting the other side. Shrimp are done when the coating is golden and the shrimp are opaque and just firm. Overcooking makes them rubbery, so keep an eye on them.

Finish and serve. Squeeze fresh lemon over the hot shrimp and sprinkle chopped parsley. Serve right away with your favorite dipping sauce.