Pat your shrimp completely dry using paper towels—this is non-negotiable for crispiness. Mix smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl. Set the seasoning mixture aside because you'll need it in the next step. Dry shrimp releases moisture that'll steam instead of crisp, trust me on this.

Pour the beaten egg into one shallow bowl and combine panko breadcrumbs, lemon zest, and fresh parsley in another shallow bowl. Stir the parsley mixture until evenly distributed throughout. This setup makes coating way faster and less messy than trying to do everything in one container. Grab your shrimp and get ready to coat.

Toss the shrimp with olive oil and your seasoning mixture in a large bowl, making sure every piece gets coated evenly. Work in batches if needed so you don't crowd the bowl. The oil helps everything stick together and prevents the coating from falling off during cooking. This is your flavor foundation, so don't skip thorough coating.

Dip each shrimp into the beaten egg, letting excess drip off into the bowl. Then immediately roll it in the panko-lemon-parsley mixture, pressing gently so breadcrumbs stick. I've learned this works best if you use one hand for wet and one for dry—keeps your hands from getting totally coated. Stack coated shrimp on a plate as you finish.

Preheat your air fryer to 400°F for about 2 minutes while you prep the basket. Lightly spray the air fryer basket with cooking spray to prevent sticking. Don't overcrowd the basket—shrimp should sit in a single layer with space between each piece. Overcrowding means steaming instead of crisping, and nobody wants soggy shrimp.

Arrange shrimp in the basket in a single layer and spray the tops lightly with cooking spray. Cook at 400°F for 8 minutes, shaking the basket halfway through cooking time. You'll hear them sizzle and smell that amazing garlic-paprika aroma by minute three. The shrimp are done when they're opaque pink and the coating turns golden brown.

Let the shrimp cool in the basket for 1 minute before transferring to a serving plate. They'll continue to crisp up slightly as they cool. Serve immediately with lemon wedges, hot sauce, or your favorite dipping sauce. Don't wait too long or that crispy coating will soften.