Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray or drizzle with olive oil.

In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well.

In another shallow bowl, whisk together the eggs, Dijon mustard, and lemon juice until smooth.

Dip each shrimp first into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture. Place the coated shrimp on the prepared baking sheet in a single layer.

Lightly spray the tops of the shrimp with cooking spray or drizzle with a little olive oil to help them crisp up.

Bake in the preheated oven for 12-15 minutes, or until the shrimp are cooked through and the coating is golden brown and crispy.

Serve immediately with your favorite dipping sauce, such as cocktail sauce or a spicy aioli.