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.
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. After breading, refrigerate the coated shrimp for 10 minutes before cooking — this helps the coating set and bond.
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.
Large or extra-large shrimp (21/25 count 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 for 3–4 minutes and they'll re-crisp nicely. A regular oven works too — 200°C on a wire rack for 5 minutes. The microwave will destroy the crunch completely, so avoid it. 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.
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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.