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A pile of crispy Air Fryer Bang Bang Shrimp coated in a creamy sauce and garnished with chopped green onions.

Air Fryer Bang Bang Shrimp

Air Fryer Bang Bang Shrimp delivers crispy golden shrimp tossed in a creamy sweet and spicy sauce without deep frying. The air fryer keeps the shrimp light and crunchy while cutting down on oil. This quick high protein recipe is perfect for weeknight dinners, party appetizers, or easy game day snacks.
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Prep Time 4 minutes
Cook Time 8 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
Coating
  • 1 cup panko breadcrumbs
  • 2 tablespoons cornstarch
  • 1 large egg beaten
Sauce
  • 1 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon sriracha sauce
  • 1 teaspoon honey
Garnish
  • 2 green onions sliced

Equipment

  • Air fryer

Method
 

  1. Preheat the air fryer to 400°F for 3 minutes.
  2. Pat the shrimp dry with paper towels.
  3. In a bowl, toss the shrimp with garlic powder, smoked paprika, salt, and black pepper.
  4. Place the cornstarch in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs in a third bowl.
  5. Dip each shrimp into the cornstarch, then the egg, and finally coat with panko breadcrumbs.
  6. Lightly spray or brush the air fryer basket with olive oil. Arrange the shrimp in a single layer without overcrowding.
  7. Air fry at 400°F for 6 to 8 minutes, flipping halfway through cooking, until the shrimp are golden and cooked through.
  8. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, and honey.
  9. Toss the cooked shrimp with the bang bang sauce or drizzle the sauce over the top before serving.
  10. Garnish with sliced green onions and serve immediately.
  11. For food safety, cook shrimp until opaque and firm with an internal temperature of 145°F.

Notes

For the crispiest texture, cook the shrimp in batches so hot air can circulate evenly around each piece.