Pat dry the shrimp. Moisture is the enemy of browning. Use paper towels to get them as dry as possible.

Mix the marinade. In a bowl, whisk 3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon sriracha (optional).

Toss the shrimp. Add shrimp to the bowl and coat evenly. Marinate 10–15 minutes at room temperature. Don’t go longer or the acid can toughen them.

Optional crisp step. If you like a light crust, sprinkle 1 teaspoon cornstarch over the marinated shrimp and toss to coat just before cooking.

Preheat the air fryer. Set to 400°F (200°C) for 3–5 minutes. A hot basket helps prevent sticking and boosts browning.

Arrange the shrimp. Lightly spray the basket, then place shrimp in a single layer. Avoid crowding; cook in batches if needed.

Air fry. Cook 5–7 minutes total, flipping halfway. Shrimp are done when opaque and just curled into a loose “C.”

Reduce remaining marinade. While shrimp cook, pour leftover marinade into a small pan. Bring to a boil for 1–2 minutes to thicken slightly and make it food-safe.

Toss and finish. Transfer cooked shrimp to a bowl, drizzle with the reduced sauce, and toss. Top with sliced scallions and sesame seeds. Serve with lime wedges.