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Air Fryer Bang Bang Shrimp: A Crispy, Flavorful Delight in Just 20 Minutes – Quick, Crunchy, and Irresistible
I’ll never forget the first time I tasted bang bang shrimp. It was at a tiny, bustling fusion spot in the East Village – a plate of crispy, golden shrimp drenched in a creamy, sweet-and-spicy sauce that made my eyes widen. Growing up in Morocco, my mother’s kitchen was all about bold contrasts: the warmth of cumin against the brightness of cilantro, the crunch of fried fish next to the silky smoothness of eggplant. That same philosophy of texture and flavor balance is exactly what makes this air fryer bang bang shrimp so brilliant. Now, with my French training in pastry and sauce work, I’ve refined a version that’s not only faster – just 20 minutes – but stays perfectly crunchy without a vat of oil. This crispy bang bang shrimp recipe is one of my most-requested weeknight dinners, and I know it will become a staple in your kitchen too.
Imagine this: a mound of glistening orange-sauced shrimp, each one shatteringly crisp on the outside yet tender and juicy within. The sauce hits first – a seductive mix of creamy mayo, sweet chili glaze, and a punch of sriracha – then comes the crunch of panko that gives way to sweet, briny shrimp. A sprinkle of green onions and sesame seeds adds a pop of color and nuttiness. It’s the kind of dish that disappears in minutes. What I love is how the air fryer mimics deep-frying with a fraction of the mess: hot air circulates around every nook, turning the panko coating into a golden shell. It’s a technique I picked up from my days in a Parisian brasseries – the same principle behind their perfect pommes dauphine – but applied to a very American, very addictive appetizer.
Over the years, I’ve tested dozens of bang bang shrimp recipes, and this one stands apart because of a few key choices. First, I use a cornstarch base before the egg-and-panko dredge – that’s the secret to extra-lacy crunch. Second, I don’t drown the shrimp in sauce; I toss them just before serving so they stay crispy. And third, I balance the heat with a touch of rice vinegar for acidity. The result? A foolproof easy air fryer shrimp recipe that even beginners nail on the first try. I’ll walk you through every step, pointing out where most home cooks go wrong and sharing my chef-tested shortcuts. By the end, you’ll have a quick shrimp appetizer that rivals any restaurant’s. Let’s get cooking!
Why This Air Fryer Bang Bang Shrimp Recipe Is the Best
The Flavor Secret – This isn’t just any bang bang sauce. I’ve built it with the precision of a French mother sauce: a rich mayonnaise base (I prefer Duke’s or Kewpie for tang), a high-quality sweet chili sauce (Mae Ploy is my go-to), and a careful hand with sriracha so the heat doesn’t overwhelm. Adding a splash of rice vinegar and garlic powder gives it that restaurant-style depth. And because I toss the shrimp after they’re air-fried, the sauce clings without turning the crust soggy. It’s a lesson I learned in Paris: sauce should elevate, not smother.
Perfected Texture – The triple-coating method (cornstarch → egg → panko) is the same one I used for chicken katsu at a French-Japanese bistro in Brooklyn. The cornstarch acts like a dry glue, absorbing moisture from the shrimp and creating a thin, crackly layer. The panko – Japanese breadcrumbs – are larger and airier than standard breadcrumbs, so they stay crisp even after a brief toss in sauce. I also preheat the air fryer and spray the basket generously; this prevents sticking and ensures even browning. The result: shrimp that shatters when you bite into it.
Foolproof & Fast – From fridge to table in under 20 minutes. This recipe is designed for busy weeknights when you need something impressive fast. I’ve simplified the process so there’s no marinating, no deep-frying, and no fussy equipment. The air fryer does the heavy lifting, and with my pro tips – like patting shrimp bone-dry and not overcrowding the basket – you’ll get consistent results every time. Whether you’re a seasoned cook or a total beginner, this crispy bang bang shrimp recipe will become your new go-to.
Air Fryer Bang Bang Shrimp Ingredients
I love sourcing ingredients for this dish. The shrimp I get from the fish counter at my local NYC Whole Foods – wild-caught, 16/20 count, always fresh. The sweet chili sauce and sriracha come from a little Asian market in Chinatown that reminds me of the spice markets in Marrakech. And the panko? I keep a box in my pantry at all times – it’s the secret weapon for that addictive crunch. Here’s everything you’ll need.
Ingredients List
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Cooking spray (avocado or canola oil works best)
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Ingredient Spotlight
Shrimp – The star of the show. Use large (16/20 count) or jumbo shrimp for the best meat-to-coating ratio. I always buy wild-caught for superior flavor. If using frozen, thaw completely and pat very dry – excess moisture is the enemy of crispiness. For a more sustainable option, look for US Gulf or farmed white shrimp from responsible sources.
Panko Breadcrumbs – These Japanese breadcrumbs are chunkier and flakier than regular breadcrumbs, creating a lighter, airier crust. You can find them in the Asian aisle of most grocery stores. For a gluten-free version, use gluten-free panko (I like Ian’s) – the texture is almost identical. Want extra crunch? Pulse panko in a food processor a few times to get finer crumbs that adhere better.
Sweet Chili Sauce – This is the backbone of the bang bang sauce. Look for a brand that’s thick, slightly translucent, and balanced in sweetness and heat (Mae Ploy is my favorite). You can substitute with a mix of 2 tbsp honey + 1 tbsp chili garlic sauce + 1 tsp rice vinegar, but the flavor won’t be quite as glossy or complex.
Sriracha – The original Huy Fong sriracha is the standard, but if you can’t find it, use any Asian chili garlic sauce or even a pinch of cayenne mixed with a little extra vinegar. For a milder sauce, reduce to 1/2 tablespoon or use a sweet chili sauce that’s already spicy. My kids love this dish with just a whisper of heat – I add extra sriracha to my own bowl after tossing.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Mayonnaise | Greek yogurt (full-fat) + 1 tsp oil | Tangier, less rich; still creamy but thinner |
| Sweet chili sauce | Honey + chili garlic sauce + rice vinegar | Sweeter, less complex; still spicy but more rustic |
| Panko | Crushed pork rinds (for low-carb) | Very crispy, but heavier; flavor is porky and less neutral |
| Cornstarch | Potato starch or rice flour | Similar crispiness; potato starch gives slightly thicker crust |
How to Make Air Fryer Bang Bang Shrimp — Step-by-Step
Ready to create the most addictive shrimp of your life? Don’t worry – it’s simpler than you think. Follow these steps and you’ll have a platter of golden, saucy shrimp that will vanish in minutes. I’ve included my best pro tips and the common mistakes to dodge along the way.
Step 1: Make the Bang Bang Sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon garlic powder. Whisk until smooth and creamy. Taste and adjust heat – add more sriracha if you like it fiery. Set aside. This can be made up to 3 days ahead and refrigerated – the flavors meld beautifully.
💡 mia’s Pro Tip: For a smoother sauce, use a microplane to grate a small clove of garlic instead of garlic powder. It adds a fresh, pungent kick that brightens the whole dish.
Step 2: Prepare the Shrimp
Pat the shrimp dry with paper towels – this is crucial! Any moisture will make the coating slide off. In a shallow dish, combine 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Beat 2 large eggs in a second shallow dish. Place 1 cup panko breadcrumbs in a third dish. Set up your assembly line: shrimp → cornstarch → egg → panko.
⚠️ Common Mistake to Avoid: Don’t skip drying the shrimp! Even a few drops of water will make the cornstarch pasty instead of crisp. Use paper towels and press gently to absorb any liquid.
Step 3: Dredge the Shrimp
Working with one shrimp at a time, coat completely in the cornstarch mixture, shaking off excess. Dip into the egg, letting any extra drip off. Then place into the panko and press gently so the crumbs adhere on all sides. Place coated shrimp on a plate or baking sheet. Do all the shrimp before you start air frying – this prevents messing with timing.
💡 mia’s Pro Tip: Use one hand for dry ingredients and the other for wet – keeps your hands from getting clumpy and speeds up the process. I learned this trick during a busy Friday night service in Paris.
Step 4: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C). This takes about 3-5 minutes. While it’s heating, lightly spray the air fryer basket with cooking spray. I use avocado oil spray because it has a high smoke point and doesn’t add flavor. Do not skip this step – sticking is the #1 complaint with air-fried shrimp.
⚠️ Common Mistake to Avoid: Don’t overcrowd the basket! Arrange shrimp in a single layer with at least 1/2 inch between each. If needed, cook in batches. Crowding drops the temperature and makes them steam instead of crisp.
Step 5: Air Fry the Shrimp
Arrange the breaded shrimp in a single layer in the basket. Spray the tops lightly with cooking spray (this is what gives that golden, crunchy finish). Air fry for 6-8 minutes, flipping halfway through with tongs, until golden brown and cooked through. The shrimp should curl slightly and feel firm. Depending on your air fryer, you may need to rotate the basket at the halfway point.
💡 mia’s Pro Tip: If your air fryer runs hot, check at 5 minutes. Shrimp cook fast – overcooking turns them rubbery. The internal temperature should reach 120°F-125°F (they’ll rise to 135°F after resting).
Step 6: Toss and Serve
Remove the shrimp from the air fryer and place them in a large bowl. Drizzle with the bang bang sauce and toss gently to coat. If you’re serving a crowd, keep the sauce on the side so everyone can add as much as they like – the shrimp stay crisper that way. Transfer to a platter, garnish with chopped green onions and sesame seeds, and serve immediately.
⚠️ Common Mistake to Avoid: Don’t toss the shrimp in sauce until you’re ready to eat. The sauce softens the crust within 5 minutes. For make-ahead, store shrimp and sauce separately, then toss right before serving.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Make sauce | 5 mins | Smooth, creamy, orange tint |
| 2 | Pat shrimp dry | 2 mins | No visible moisture on surface |
| 3 | Dredge shrimp | 8 mins | Evenly coated, no bald spots |
| 4 | Air fry | 6-8 mins | Golden brown, panko looks crisp |
| 5 | Toss with sauce | 1 min | Evenly coated, sauce clings |
Serving & Presentation
When I serve this dish at home, I like to channel the energy of a Moroccan meze spread but with a New York edge. Pile the shrimp high on a white platter – the contrast of the orange sauce against the white plate is stunning. Sprinkle generously with green onions and a shower of sesame seeds. For a little extra flair, add a few lime wedges on the side; a squeeze of lime just before eating brightens all the flavors. This works beautifully as a finger-food appetizer for parties, or as a main course over steamed rice (my kids love it with coconut rice).
I also love turning these into lettuce wraps for a low-carb option. Use butter lettuce or iceberg, tuck in a few pieces of shrimp, add a drizzle of extra sauce and some shredded carrots. It’s a light, refreshing meal that feels indulgent. If you’re serving a crowd, double the recipe and keep the shrimp warm in the air fryer on the keep-warm setting (or at 200°F) while you cook batches. But honestly? They rarely last long enough to need warming!
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Coconut rice, steamed jasmine rice, Asian slaw, or edamame | The rice soaks up the sauce; slaw adds crunch |
| Sauce / Dip | Extra bang bang sauce, sriracha mayo, sweet chili sauce | Layering the same flavors in different forms |
| Beverage | Cold lager or pilsner, iced green tea, sparkling water with lime, or a light Sauvignon Blanc | Crisp, cold drinks cut through the creamy heat |
| Garnish | Chopped green onions, sesame seeds, lime wedges, fresh cilantro, or pickled red onions | Adds freshness, acidity, and visual pop |
Make-Ahead, Storage & Reheating
Life in NYC means I’m often prepping meals ahead for busy weeknights. For this dish, the sauce can be made up to 3 days in advance, and you can bread the shrimp up to 8 hours before cooking (store them on a tray in the fridge, uncovered, to keep the coating dry). However, I strongly recommend air-frying just before serving for the best crunch. If you have leftovers, here’s how to handle them.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, separate from sauce | Up to 2 days | Reheat in air fryer at 350°F for 3-4 minutes until hot and crisp. Do not microwave – it will turn mushy. |
| Freezer | Freeze breaded, uncooked shrimp on a baking sheet, then transfer to a freezer bag | Up to 1 month | Air fry frozen at 400°F for 9-11 minutes, no need to thaw. Add 2 minutes to the cook time. Toss with fresh sauce after. |
| Make-Ahead | Breaded shrimp on a tray, covered loosely with plastic wrap | Up to 8 hours before cooking | Keep in the fridge, uncovered, so the panko stays dry. Air fry as directed, adding 1 minute if they’re cold from the fridge. |
I’ve tested reheating many ways, and the air fryer is truly the only method that restores that initial crunch. If you don’t have one, you can reheat in a 400°F oven on a wire rack set over a baking sheet for about 5 minutes. The wire rack allows hot air to circulate underneath, preventing a soggy bottom. And please – do not microwave leftover bang bang shrimp! I learned that lesson the hard way during a late-night snack experiment. The sauce turns watery, the breading becomes glue-like, and all that beautiful texture disappears.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Coconut Bang Bang Shrimp | Add 1/4 cup unsweetened shredded coconut to panko mixture | Adding tropical sweetness and extra texture | Easy (no extra steps) |
| Gluten-Free Bang Bang Shrimp | Use gluten-free panko and ensure cornstarch is certified GF | Those with celiac or gluten sensitivity | Easy (simple substitution) |
| Spicy Mango Bang Bang Shrimp | Add 2 tablespoons mango puree to sauce and reduce sweet chili by 1 tablespoon | A fruity twist for summer or when you want more sweetness | Easy (just blend extra ingredient into sauce) |
Coconut Bang Bang Shrimp
This is a favorite in my house, especially during summer when I crave a taste of the islands. Add 1/4 cup unsweetened shredded coconut to the panko mixture and proceed as directed. The coconut toasts beautifully in the air fryer, adding a subtle sweetness and extra crunch. I like to finish with a drizzle of honey and a squeeze of lime for a sweet-and-sour punch. This variation reminds me of the coconut shrimp I used to buy from a street vendor in Marrakech – but with a modern air-fryer makeover.
Gluten-Free Bang Bang Shrimp
Making this recipe gluten-free is incredibly simple. Swap out regular panko for gluten-free panko (I’ve tested both Ian’s and Aleia’s brands – they work beautifully). The cornstarch is naturally gluten-free, but double-check your brand. The sauce is already gluten-free if you use gluten-free sriracha and sweet chili sauce (most major brands are, but read labels to be safe). The texture is nearly identical to the original – light, crispy, and satisfying. One of my best friends has celiac, and she raves about this version served over a bed of greens.
Spicy Mango Bang Bang Shrimp
For a burst of tropical fruitiness, stir 2 tablespoons of mango puree (from fresh or frozen mango) into the sauce and reduce the sweet chili sauce by 1 tablespoon to keep the balance. The mango adds a natural sweetness that plays wonderfully against the sriracha. I discovered this combo at a farmers market in Union Square when I had an abundance of ripe mangoes. It’s also delicious with a handful of diced fresh mango sprinkled over the finished dish. This variation has become my go-to for summer entertaining – it feels both indulgent and bright.
Can I use frozen shrimp for air fryer bang bang shrimp, or do I need to thaw them first?
Absolutely, you can use frozen shrimp – but you need to thaw them completely before breading. Partially frozen shrimp release too much moisture during cooking, which makes the coating soggy and prevents that signature crunch. The best way to thaw is to place the shrimp in a colander under cold running water for 5-7 minutes, then pat them extremely dry with paper towels. If you’re short on time, you can even thaw them overnight in the refrigerator. Once thawed and dried, proceed with the recipe exactly as written. Frozen shrimp often come pre-peeled and deveined, which saves prep time – just make sure to remove any tails if your recipe calls for it.
What is the best way to coat the shrimp to keep them crispy in the air fryer?
The triple-coating method is the key to ultimate crunch: start by patting the shrimp bone-dry, then coat them in a thin layer of cornstarch (seasoned with salt and pepper). This acts like a glue that absorbs any lingering moisture and creates a lacy crust. Next, dip them in beaten egg, letting the excess drip off. Finally, press them into panko breadcrumbs, making sure every surface is covered. The cornstarch layer is critical – it’s what makes the coating adhere and stay crisp even after tossing in sauce. Also, don’t skip spraying the breaded shrimp with oil before air frying; that helps the heat circulate and turns the panko golden. Work in small batches to avoid overcrowding, which would lower the temperature and steam the shrimp.
What can I use as a substitute for sriracha or Sriracha mayo in bang bang shrimp sauce?
If you don’t have sriracha, you’ve got several great options. You can use any Asian chili garlic sauce (like Sambal Oelek) – it’s a bit chunkier but delivers the same heat and garlic flavor. Another substitute is to mix 1/2 teaspoon cayenne pepper with 1 tablespoon tomato paste and 2 teaspoons rice vinegar; this mimics the heat and acidity of sriracha. For a milder sauce, simply increase the sweet chili sauce and add a pinch of paprika. If you’re avoiding spice altogether, skip the sriracha entirely and add an extra tablespoon of sweet chili sauce plus a dash of smoked paprika for color and depth. The sauce will be sweeter and less punchy, but still delicious – great for kids or those with sensitive palates.
How do I prevent the shrimp from sticking to the air fryer basket when making bang bang shrimp?
Sticking is one of the most common frustrations, but it’s easily avoidable. First, preheat your air fryer for at least 3 minutes so the basket is hot when you add the shrimp. Then, spray the basket generously with a high-heat cooking spray (avocado or canola oil works best – avoid non-stick sprays that contain lecithin, as they can become sticky). Arrange the breaded shrimp in a single layer with space between each piece – crowding causes them to steam and stick together. After placing the shrimp, spray the tops lightly with oil as well. Flip the shrimp halfway through using a thin spatula or tongs, and if you notice any stubborn spots, use a silicone spatula to gently release them. A well-seasoned or non-stick basket also helps, but the oil spray is your best friend.
Can I make bang bang shrimp without an air fryer? What other cooking methods work?
Yes! While the air fryer is my favorite for its speed and crispiness, you can absolutely make bang bang shrimp in a conventional oven or by shallow-frying. For baking: preheat your oven to 425°F, place the breaded shrimp on a wire rack set over a baking sheet (this allows air to circulate underneath), and bake for 10-12 minutes, flipping halfway. Spray with oil for best results. For shallow-frying: heat about 1/2 inch of neutral oil (like vegetable or canola) to 350°F in a heavy skillet and fry the shrimp in batches for 2-3 minutes per side until golden – drain on paper towels. Both methods work well, but the oven-baked version is slightly less crunchy than the air fryer, while frying will give you the closest texture to deep-fried without needing a big pot of oil.
How do I adjust the spice level in bang bang shrimp sauce for different taste preferences?
One of the best things about this recipe is how easy it is to adjust the heat. The base sauce has three main components: mayonnaise (for creaminess), sweet chili sauce (for sweetness and mild heat), and sriracha (for punch). To make it milder, reduce the sriracha to 1/2 teaspoon or omit it entirely – you’ll still get a lovely sweet-and-savory flavor from the sweet chili sauce. For more heat, increase the sriracha to up to 2 tablespoons, or add a pinch of cayenne pepper or red pepper flakes. You can also try using chili garlic sauce instead of sriracha – it’s chunkier but brings a deeper, fruitier heat. I recommend starting with the base recipe and then adjusting per serving: let people add extra sriracha or a sprinkle of crushed red pepper to their own portions.
Can I use other proteins instead of shrimp in this bang bang recipe?
Absolutely! The bang bang sauce and air fryer method work beautifully with many proteins. For chicken: cut boneless, skinless chicken breasts into bite-sized pieces and follow the same breading and cooking steps – just increase the air frying time to 10-12 minutes at 400°F. For tofu: use extra-firm tofu, press it dry, cut into cubes, and coat with the cornstarch-egg-panko method – air fry for 12-14 minutes, shaking halfway. For fish: use firm white fish like cod or tilapia, cut into chunks, and cook for 8-10 minutes. Even cauliflower works wonderfully – cut into florets, blanch for 2 minutes, dry well, then bread and air fry for 12-15 minutes. The sauce is the real star, so feel free to experiment based on what you have on hand.
What should I serve with bang bang shrimp to make it a complete meal?
Bang bang shrimp is versatile enough to star as an appetizer or a main course. For a complete meal, I love serving it over a bed of steamed jasmine rice or coconut rice – the grains soak up the extra sauce beautifully. An Asian-style slaw with shredded cabbage, carrots, and a lime dressing adds a fresh, crunchy contrast. For a low-carb option, try lettuce wraps or a big salad with mixed greens, cucumber, and avocado. If you’re serving a crowd, set up a bang bang shrimp bowl bar: offer rice, greens, chopped peanuts, shredded carrots, cilantro, and extra lime wedges so everyone can build their perfect plate. Pair with a cold beer or a crisp Sauvignon Blanc, and you’ve got a restaurant-quality meal at home.
How do I keep bang bang shrimp crispy if I’m making a large batch for a party?
Keeping that perfect crunch for a party requires a strategic approach. First, cook the shrimp in small batches and keep them warm on a wire rack in a 200°F oven – never pile them, or steam will ruin the crust. Second, toss the shrimp in sauce only right before serving; you can serve the sauce on the side for guests to add themselves. If you want to prep ahead, bread the shrimp up to 8 hours in advance and refrigerate them uncovered on a tray. When it’s time to serve, air fry in batches and toss each batch with a little sauce as soon as they come out. I also recommend setting up a “crispy station” with a few air fryer baskets if you have multiple air fryers, or enlisting a friend to help with the frying line. Your guests will thank you for the fresh-crisp shrimp!
Is it better to toss shrimp in bang bang sauce or serve the sauce on the side?
This really depends on your serving style and how quickly the shrimp will be eaten. If you’re serving immediately and everyone is at the table, go ahead and toss the shrimp in the sauce – it’s beautiful and every bite has that perfect coating. The key is to toss just before serving; within 5-7 minutes the breading will start to soften. For a party buffet or any situation where the shrimp will sit out for more than 10 minutes, I strongly recommend serving the sauce on the side. Arrange the air-fried shrimp on a platter and let guests drizzle or dip to their liking. This way the shrimp stay shatteringly crisp for up to 30 minutes. For the best of both worlds, I sometimes serve a small drizzle of sauce on the platter and offer extra on the side – that way you get the visual appeal and the option for guaranteed crunch.
Share Your Version!
Now it’s your turn to get in the kitchen and make this air fryer bang bang shrimp your own! I’d love to hear how it turned out – did you go all out with the spice, or did you add a fun twist like mango or coconut? Drop a star rating and a comment below – your feedback helps other readers and warms my heart. Snap a photo of your golden, saucy shrimp and tag me on Pinterest or Instagram @exorecipes – I love seeing your creations and often share my favorites in my stories. And if you have a question I didn’t answer here, ask away in the comments; I personally read every single one.
From my NYC kitchen to yours – I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Air Fryer Bang Bang Shrimp: A Crispy, Flavorful Delight in Just 20 Minutes
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 1x
- Method: Appetizer
- Cuisine: Asian
Description
Crispy air-fried shrimp tossed in a creamy, spicy bang bang sauce. Ready in 20 minutes, this easy appetizer or main dish is bursting with flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Cooking spray
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional)
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder. Set aside.
- Pat the shrimp dry with paper towels. In a shallow dish, combine cornstarch, salt, and pepper. Place beaten eggs in another shallow dish, and panko in a third dish.
- Dredge each shrimp in the cornstarch mixture, then dip in the egg, and coat with panko, pressing gently to adhere.
- Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.
- Arrange the breaded shrimp in a single layer in the basket (cook in batches if needed). Spray the tops of the shrimp with cooking spray.
- Air fry for 6-8 minutes, flipping halfway through, until golden and crispy.
- Remove the shrimp from the air fryer. Toss immediately with the prepared bang bang sauce, or serve the sauce on the side.
- Garnish with chopped green onions and sesame seeds, if desired. Serve hot.
Notes
For extra crunch, use panko breadcrumbs and ensure the shrimp are not overcrowded in the air fryer. Adjust sriracha to your preferred spice level. This dish is also delicious as a wrap or over rice.
Nutrition
- Calories: 320 kcal
- Sugar: 5 g
- Fat: 18 g
- Carbohydrates: 28 g
- Protein: 20 g
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