Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d’Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d’Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
Tip: It’s worth seeking out piment d’Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.