I remember the first time I tried bang bang shrimp at a restaurant — crunchy, creamy, and just spicy enough. This air fryer version captures that same texture and flavor at home in under 30 minutes. It’s a crisp, saucy appetizer (or weeknight main) that’s great when you want restaurant vibes without deep frying or a mountain of dishes. If you like shrimp with a little kick and a lot of crunch, this recipe delivers.
Why you’ll love this dish
This recipe gives you the classic tangy-sweet-spicy bang bang sauce balanced with a perfectly crispy shell on each shrimp — all made faster and cleaner in an air fryer. It’s ideal for busy weeknights, game-day snacks, or a party platter where people want something finger-friendly and bold.
“Perfectly crunchy on the outside, tender on the inside — we couldn’t stop dunking these in the sauce.” — a quick home-test review
Reasons to try it:
- Faster and healthier than deep-fried versions.
- Kid-friendly (tone down the sriracha if needed).
- Great for batch cooking: keep the sauce separate and dress just before serving.
If you enjoy quick seafood dinners, you might also like this classic shrimp francese for a change of pace: Shrimp Francese recipe.
How this recipe comes together
This is a straightforward three-part process:
- Prep: peel and devein shrimp, whisk the egg, and mix the dry coating.
- Coat: egg dip followed by a cornstarch-breadcrumb mix for extra crispness.
- Cook + sauce: air fry the shrimp until golden, then toss or drizzle with a mayo-based bang bang sauce.
Expect about 10 minutes of hands-on work and 8–10 minutes of air-frying time. The cornstarch in the coating helps the crust cling and turn crispy quickly in the hot circulating air.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium–large is easiest to handle)
- 1/2 cup breadcrumbs (panko gives extra crunch; regular fine crumbs work too)
- 1/2 cup cornstarch (helps crispness and adhesion)
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha (adjust to your heat tolerance)
- Green onions for garnish
Notes and substitutions: - To make gluten-free: use gluten-free panko or crushed gluten-free cereal for crumbs.
- To lighten the sauce: swap half the mayo for plain Greek yogurt.
- Frozen shrimp: thaw completely and pat very dry before coating; see FAQs for details.
For other retro seafood ideas, browse this shrimp mold inspiration: Shrimp Mold recipe.
Step-by-step instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, mix the breadcrumbs, cornstarch, garlic powder, paprika, salt, and pepper. Stir until even.
- Beat the egg in a shallow dish. Working one shrimp at a time, dip each into the beaten egg, then roll in the breadcrumb mixture until fully coated. Press gently so the coating adheres.
- Arrange the coated shrimp in a single layer in the air fryer basket. Don’t overcrowd — work in batches if needed.
- Spray the shrimp lightly with cooking spray (this promotes browning). Cook at 400°F (200°C) for 8–10 minutes, flipping halfway, until the shrimp are opaque and the coating is golden and crisp. Internal temperature should reach 145°F (63°C).
- While the shrimp cook, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust heat or sweetness.
- When the shrimp are done, either drizzle the sauce over them or toss gently to coat. Garnish with sliced green onions and serve immediately.
Best ways to enjoy it
- Appetizer: Pile on a platter with lime wedges and toothpicks.
- Bowl meal: Serve over steamed rice or cauliflower rice with a side of crunchy slaw.
- Tacos: Use warm tortillas, shredded cabbage, avocado slices, and a spoonful of extra sauce.
- Party platter: Offer a trio of dipping sauces — extra bang bang sauce, sweet chili, and a cooling yogurt-cilantro dip — for variety.
Plating tip: Spoon a little sauce in a zigzag across the plate, place shrimp on top, and sprinkle with thinly sliced green onions for contrast.
Storage and reheating tips
- Refrigerator: Store leftover cooked shrimp and sauce separately in airtight containers for up to 2 days. The sauce keeps 3–4 days refrigerated.
- Freezing: Breaded cooked shrimp lose texture when frozen and reheated, so freezing isn’t recommended. If you must freeze raw coated shrimp, flash-freeze them single layer, then transfer to a sealed bag and cook from frozen — add a couple extra minutes.
- Reheating: To re-crisp, use the air fryer at 350°F (175°C) for 3–5 minutes. Avoid microwaving if you want to keep crunch.
Food safety: Cook shrimp to an internal temperature of 145°F (63°C) and refrigerate within two hours of cooking.
Pro chef tips
- Pat shrimp very dry with paper towels before coating. Moisture prevents the coating from sticking and makes it soggy.
- Cornstarch + breadcrumbs = crunch. The cornstarch creates a light, crisp shell that browns quickly.
- Don’t overcrowd the air fryer. Give each shrimp breathing room for the best texture. Cook in batches if needed.
- Use an oil spray rather than brushing; it’s fast and gives even coverage.
- Make the sauce ahead and chill. It develops flavor and saves time when plating.
Creative twists
- Sweet and smoky: add 1/2 teaspoon smoked paprika and a drizzle of honey to the sauce.
- Garlic-lime bang bang: fold in 1 teaspoon grated garlic and 1 teaspoon lime zest to the sauce.
- Keto version: swap breadcrumbs for crushed pork rinds and use a low-carb sweetener instead of sweet chili.
- Vegan alternative: substitute shrimp with large king oyster mushroom slices and use vegan mayo.
Common questions
Q: Can I use frozen shrimp?
A: Yes — thaw completely and pat very dry before coating. Any excess moisture will prevent crisping. If using frozen coated shrimp, you can cook from frozen but add a couple of minutes to the air-fry time and check for doneness.
Q: How spicy is the sauce, and can I make it milder?
A: The recipe is mildly spicy thanks to 1 tablespoon of sriracha. To make it milder, reduce the sriracha to 1 teaspoon or replace it with more sweet chili sauce.
Q: Can I make the coating ahead of time?
A: You can mix the dry coating ahead, but coat the shrimp right before cooking for best texture. Coated shrimp left to sit will soften as moisture migrates.
Q: Is air-frying healthier than deep-frying?
A: Yes — air fryers use a fraction of the oil, cutting fat and calories while still producing a crisp exterior.
Q: What if my shrimp come out soggy?
A: Most common causes are overcrowding, not preheating the air fryer, or shrimp being wet. Reheat in the air fryer to help restore crispness.
Conclusion
If you want a quick, crowd-pleasing seafood dish with restaurant-style crunch and a tangy kick, this air fryer bang bang shrimp is a top pick. For additional recipes and inspiration, check this classic Air Fryer Bang Bang Shrimp Recipe and another reliable version at Air Fryer Bang Bang Shrimp (Crispy + Easy Recipe).
Bang Bang Shrimp
Ingredients
For the shrimp coating
- 1 pound shrimp, peeled and deveined Medium to large shrimp are easiest to handle.
- 1/2 cup breadcrumbs Panko gives extra crunch; regular fine crumbs work too.
- 1/2 cup cornstarch Helps with crispness and adhesion.
- 1 large egg, beaten For coating the shrimp.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste none Salt and pepper
For the bang bang sauce
- 1/2 cup mayonnaise For the sauce base.
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha Adjust to your heat tolerance.
- to taste none Green onions, for garnish
Instructions
Preparation
- Preheat the air fryer to 400°F (200°C).
- In a bowl, mix the breadcrumbs, cornstarch, garlic powder, paprika, salt, and pepper. Stir until even.
- Beat the egg in a shallow dish.
Coating the Shrimp
- Working one shrimp at a time, dip each into the beaten egg, then roll in the breadcrumb mixture until fully coated. Press gently so the coating adheres.
- Arrange the coated shrimp in a single layer in the air fryer basket. Don’t overcrowd – work in batches if needed.
- Spray the shrimp lightly with cooking spray to promote browning.
Cooking and Sauce
- Cook at 400°F (200°C) for 8–10 minutes, flipping halfway, until the shrimp are opaque and the coating is golden and crisp. Internal temperature should reach 145°F (63°C).
- While the shrimp cook, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust heat or sweetness.
- When the shrimp are done, either drizzle the sauce over them or toss gently to coat and garnish with sliced green onions.