Ingredients:

  • 1 lb Large Raw Shrimp, peeled, deveined, tail-on or off (450 g)
  • ½ cup All-Purpose Flour (60 g)
  • 1 tsp Smoked Paprika
  • ½ tsp Kosher Salt (for flour mixture)
  • ¼ tsp Black Pepper, freshly ground
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Water
  • 1 ½ cups Panko Breadcrumbs (100 g)
  • ½ tsp Garlic Powder
  • ¼ tsp Kosher Salt (for Panko mixture)
  • Neutral Oil Spray, as needed (Canola, avocado, or vegetable)

Instructions:

  1. Prepare the Shrimp and Breading Stations: Thoroughly pat the cleaned shrimp dry with paper towels. Set up three shallow dishes side-by-side (the 'assembly line'): Dish 1 (Flour): Whisk together flour, paprika, salt, and pepper. Dish 2 (Egg Wash): Whisk eggs and water. Dish 3 (Panko): Combine Panko, garlic powder, and salt.
  2. The Triple-Dredge Process: Take one shrimp, coat it fully in the flour mixture, shaking off any excess. Dip the floured shrimp into the egg wash, ensuring complete coverage, letting the excess drip back into the dish.
  3. Press into Panko: Transfer the shrimp to the Panko mixture. Press the Panko firmly onto both sides to ensure a thick, even coating. Place the coated shrimp onto a clean wire rack or parchment-lined tray. Repeat until all shrimp are coated.
  4. Chilling (The Non-Negotiable Step): Place the tray of coated shrimp into the refrigerator for 15–20 minutes. This allows the breading to hydrate and adhere, preventing it from falling off during cooking.
  5. Air Frying: Preheat the air fryer to 400°F (200°C) for at least 5 minutes. Lightly mist the chilled shrimp with neutral oil spray. Place the shrimp in the air fryer basket in a single layer. Do not crowd the basket.
  6. Cook and Finish: Air fry for 4 minutes. Open the basket, flip the shrimp, and lightly mist the other side with oil spray. Cook for another 3–5 minutes until shrimp is opaque and the coating is deep golden brown. Serve immediately and repeat the process with remaining shrimp.