Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with seasoned panko breadcrumbs mixed with paprika, garlic powder, and cayenne pepper.
Peel and devein the shrimp if needed, then pat them dry to remove excess moisture.
Using tongs, dredge each shrimp in the flour, shaking off any excess, until lightly coated.
Next, dip the floured shrimp into the beaten eggs, ensuring an even coating and letting any excess drip off.
Finally, roll the shrimp in the seasoned panko breadcrumbs, pressing gently to adhere the coating evenly.
Arrange the coated shrimp on the prepared baking sheet, spacing them apart to prevent sticking. Lightly spray the tops with cooking spray for extra crispness.
Bake the shrimp in the oven for 12-15 minutes, or until they turn pink and the breadcrumbs are golden and crispy. You’ll hear a gentle crackle when they’re ready.
Remove the shrimp from the oven and let them rest for 2-3 minutes—this helps the juices settle and keeps them tender inside.
Serve immediately with lemon wedges for squeezing over the crispy shrimp, adding a bright, tangy flavor.
