Bang Bang Shrimp
Crispy air fryer shrimp coated in panko breadcrumbs with a creamy-spicy bang bang sauce — sweet chili, sriracha, mayo, and lime. Restaurant-quality crunch with a fraction of the oil. The shrimp come out shattering-crispy from the air fryer in 8 minutes, then you drizzle the sauce and watch people lose their composure.
Ingredients
- 400 glarge shrimp
- 100 gpanko breadcrumbs
- 1 egg
- 3 tbspcornstarch
- 1 tspgarlic powder
- to tastesalt
- to tasteblack pepper
- cooking spray
- 3 tbspmayonnaise
- 2 tbspsweet chili sauce
- 1 tbspsriracha
- 1 tsphoney
- 1 tbsplime juice
Method
- Pat the shrimp very dry with paper towels — this is critical. Any moisture on the surface will prevent the panko from sticking properly. Let them sit on a paper towel for 5 minutes after patting.
- Set up a breading station: cornstarch mixed with garlic powder, salt, and pepper in one bowl; beaten egg in a second bowl; panko breadcrumbs in a third bowl.
- Coat each shrimp in cornstarch first (shake off excess), dip into the beaten egg, then press firmly into the panko on all sides. Place on a plate.
- Arrange the coated shrimp in a single layer in the air fryer basket — don't crowd them. Spray generously with cooking spray on all sides. Air fry at 200°C (400°F) for 8 minutes total, flipping halfway through.
- While the shrimp cook, make the bang bang sauce: mix together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust heat with more sriracha if you like it spicier.
- Serve the crispy shrimp on a plate, drizzle with bang bang sauce or serve it on the side for dipping. Garnish with sesame seeds and sliced green onions.
FAQ
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.
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Comments (1)
I bring the large shrimp to room temperature for 10 minutes before cooking bang bang shrimp. Cold fish hitting a hot pan drops the temperature and you lose that crucial initial sear. Just 10 minutes, not more — food safety matters.