USA · Fish and Seafood Dishes
Bang Bang Shrimp
Crunchy panko-coated shrimp under a creamy, spicy sauce of mayonnaise, sweet chili and sriracha, a popular American appetizer.
Ingredients
- large shrimp, peeled and deveined, tails on or off400 g
- panko breadcrumbs100 g
- egg1
- cornstarch3 tbsp
- garlic powder1 tsp
- saltto taste
- black pepperto taste
- cooking spray
- mayonnaise3 tbsp
- sweet chili sauce2 tbsp
- sriracha1 tbsp
- honey1 tsp
- lime juice1 tbsp
- sesame seedsfor serving
- green onions, slicedfor serving
Method
- 1If the shrimp are not peeled yet, peel them and remove the dark vein along the back. 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.
- 2Set 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.
- 3Coat 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.
- 4Preheat the air fryer to 200°C (400°F) for 3–5 minutes. Arrange half of the coated shrimp in a single layer in the air fryer basket — don't crowd them; 400 g is two batches in most baskets. Spray generously with cooking spray on all sides. Air fry at 200°C (400°F) for 8 minutes per batch, flipping halfway through, until the coating is golden and the shrimp are pink and opaque (63°C/145°F in the thickest part). Repeat with the second batch.
- 5While 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.
- 6Pile the crispy shrimp on a plate and drizzle with the bang bang sauce, or serve the sauce on the side for dipping. Garnish with sesame seeds and sliced green onions.