Air Fryer Bang Bang Shrimp
I call these "appetisers" but they've never survived long enough to precede an actual meal. Every time I make air fryer bang bang shrimp, the plate is empty before I can say "dinner's in ten minutes." My kids eat them like popcorn. My husband hovers over the air fryer between batches. I've stopped planning a main course on bang bang shrimp night because the shrimp ARE the main course now, whether I intended that or not.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper
- Cooking spray
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chilli sauce
- 1 tablespoon sriracha adjust to taste
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Method
Bread the Shrimp
- Set up the three-station breading: cornstarch in dish one, beaten eggs in dish two, panko (seasoned with salt and pepper) in dish three. Same technique as schabowy, onion ring chips, and every other breaded thing on this blog. By this point, my kids can set up a breading station in their sleep. Coat each shrimp: cornstarch, egg, panko. Press the panko firmly — loose crumbs blow off in the air fryer.
Air Fry
- Preheat air fryer to 200C / 400F. Arrange shrimp in a single layer — don't stack or overlap. Spray generously with cooking spray. Air fry 8-10 minutes, flipping halfway, until golden and crispy. Work in batches. The panko should be deep golden and crunchy when tapped with a finger.
Make the Sauce
- While shrimp cook, whisk together mayo, sweet chilli sauce, sriracha, rice vinegar, and honey. Taste it — it should be creamy, sweet, and spicy. More sriracha for heat, more honey for sweetness. This sauce is the whole personality of bang bang shrimp. Get it right and the dish sings.
Toss and Serve
- Transfer crispy shrimp to a bowl. Drizzle the bang bang sauce over the top and toss gently — you want every shrimp coated but not swimming. Serve immediately on a platter with extra sauce on the side. Garnish with sliced green onions and sesame seeds if you're feeling fancy. Eat fast. There won't be leftovers.
Notes
Best fresh. The coating goes soft within a couple hours. Sauce keeps 5 days in the fridge. If you must store the shrimp: fridge for 1-2 days, re-crisp in the air fryer for 3 minutes. But honestly — just make the amount you'll eat right now. This recipe scales easily and takes 15 minutes. Fresh is always worth it.