Crispy Air Fryer Panko Shrimp with Creamy Sriracha Sauce

Wash and pat dry the shrimp. Then add them to a medium bowl. Sprinkle in the tapioca flour and toss until all the shrimp are lightly coated.
In a small bowl, whisk your eggs. Pour the eggs over the shrimp and gently toss until each piece is fully coated.
In a shallow bowl or plate, mix the panko, garlic powder, onion powder, salt, and pepper. One at a time, press each shrimp into the panko mixture, coating both sides well.
Place the breaded shrimp in your air fryer basket in a single layer. Make sure they aren’t overlapping so they cook evenly. Lightly spray the tops with avocado oil or olive oil.
Cook at 400°F for 10 minutes. Flip the shrimp, spray again lightly with oil, and cook for another 4 minutes or until golden and crispy.
While the shrimp cook, whisk together your sauce ingredients in a small bowl until smooth and creamy. Serve alongside the crispy shrimp for dipping.