Ingredients:

  • 450 g (1 lb) Large Shrimp (Prawns), raw, peeled, deveined, with tails left on
  • 1 tsp Fine Sea Salt, divided
  • 1/2 tsp Freshly Cracked Black Pepper, divided
  • 60 g (1/2 cup) All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper (Optional)
  • 2 Large Eggs
  • 1 tbsp Cold Water or Milk
  • 140 g (3 cups) Panko Breadcrumbs (Japanese style)
  • Cooking Oil Spray (Neutral high-heat oil)

Instructions:

  1. Dry the Shrimp: Pat the peeled, tail-on shrimp thoroughly dry using paper towels. This is absolutely critical for coating adherence. Season lightly with the reserved salt and pepper.
  2. Set Up Dredging Stations: Arrange three shallow dishes. Dish 1 (Flour Base): Whisk together the flour, smoked paprika, garlic powder, and cayenne pepper. Dish 2 (Egg Wash): Whisk the eggs and cold water/milk until light and homogenous. Dish 3 (The Crunch): Spread the Panko breadcrumbs evenly.
  3. The Dredging Process: Working one shrimp at a time, dip the shrimp first into the flour mixture, ensuring it is fully coated (shaking off excess). Transfer immediately to the egg wash, then place the shrimp in the Panko dish. Press the crumbs firmly onto the shrimp on all sides to ensure full, firm coverage.
  4. Chill (Mandatory): Transfer the coated shrimp to a plate or wire rack. Place in the refrigerator and chill for a minimum of 30 minutes. This essential step prevents the coating from falling off during cooking.
  5. Preheat: Preheat the air fryer to 200°C (400°F) for 5 minutes.
  6. Load and Spray: Lightly spray the inside of the air fryer basket with oil. Arrange the shrimp in a single layer, ensuring they do not touch (you must work in batches). Spray the tops of the coated shrimp generously with cooking oil spray for deep golden color.
  7. Cook and Flip: Air fry the shrimp for 4–5 minutes. Open the basket, flip the shrimp, and spray the second side lightly. Cook for an additional 4–6 minutes, or until the shrimp are opaque and the coating is deeply golden brown and crisp.
  8. Serve: Remove immediately and season with a final pinch of sea salt, if desired. Repeat with remaining batches.