Bang Bang Shrimp
A crunchy, creamy, and spicy air fryer version of bang bang shrimp that's quick to prepare and perfect for appetizers or weeknight meals.
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.
Notes
For 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. Store leftover shrimp and sauce separately in airtight containers for up to 2 days.