Pat the thawed shrimp very dry with paper towels. Season with the salt and black pepper.
Place the flour in the first shallow bowl and the beaten eggs in the second. In a third bowl, combine the panko, garlic powder, paprika, and onion powder.
Coat each shrimp lightly in flour and shake off the excess. Dip it in egg, let the extra drip away, then press it into the seasoned panko until evenly coated.
Preheat the air fryer to 390°F for about 3 minutes, if your model benefits from preheating.
Lightly spray the basket. Arrange shrimp in one layer with space between them, then mist the tops with oil. Cook at 390°F for 8–10 minutes, flipping halfway and spraying any dry panko spots. Cook in batches if needed.
Remove the shrimp when the coating is crisp and golden and the centers are opaque. For food safety, shrimp should reach 145°F internally.
Stir the mayonnaise, sriracha, sweet chili sauce, lemon juice, and garlic powder until smooth. Taste and adjust the heat.
Serve the shrimp immediately with spicy mayo on the side or lightly drizzled over the top.
