Bang Bang Shrimp

Set your oven to 220°C (425°F). Place a wire rack over a baking sheet lined with foil. Arrange the coated shrimp on the rack in a single layer and spray well with cooking spray. Bake for 12–15 minutes, flipping once at the halfway point. The wire rack is key — it allows hot air to circulate under the shrimp so the bottom gets crispy too. Without the rack they'll steam on the bottom and you'll get a soggy underside.

Almost always a moisture problem. If the shrimp are wet, the cornstarch turns into slippery paste instead of a dry adhesive layer. Pat the shrimp completely dry, let them sit on paper towels for 5 minutes, then start the cornstarch coating. Also, press the panko firmly onto each shrimp rather than just rolling through it. If you have time, refrigerate the coated shrimp for 10 minutes before cooking — this helps the coating set and bond. A similar breading sequence is used in panko shrimp.

Absolutely. Reduce or eliminate the sriracha entirely, and increase the sweet chili sauce to 3 tablespoons. Sweet chili sauce has only mild warmth. Add an extra teaspoon of honey to push it sweeter. You can also stir in a tablespoon of plain yogurt or sour cream to mellow the heat further. The sauce should still taste creamy and tangy from the lime, just without the burn. Leftover sauce also goes well with air fryer chicken wings.

Jumbo shrimp (21/25 or 16/20 count per pound) work best — they're big enough to stay juicy inside while the coating crisps. Frozen shrimp work perfectly and are often better quality than "fresh" (which was usually frozen and thawed at the store anyway). Thaw them in cold water for 15 minutes, then dry them extremely well. The drying step is even more important with frozen shrimp because they release extra moisture.

The air fryer is the best tool for reheating: 180°C (350°F) for 3–4 minutes and they'll re-crisp nicely. A regular oven works too — 200°C (400°F) on a wire rack for 5 minutes. Either way, heat them until hot all the way through (74°C/165°F). The microwave will destroy the crunch completely, so avoid it. Leftover shrimp keep for 3 days in the fridge in a closed container. Keep the sauce separate when storing leftovers and add it fresh after reheating. The coating stays crispiest if you reheat without the sauce and drizzle it right before serving.