Air Fryer Bang Bang Shrimp

This crispy air fryer bang bang shrimp skips the deep frying and gets tossed in a creamy sweet chili-Sriracha sauce. Coated in panko and cornstarch, the shrimp turn out golden and crunchy—perfect as an appetizer, taco filling, or rice bowl topper.

Course Dinner, Main Course

Cuisine American

Keyword air fried bang bang shrimp, Air Fryer Bang Bang Shrimp, air fryer boom boom shrimp, air fryer shrimp recipes, Bang Bang Shrimp Air Fryer, bang bang shrimp in air fryer, bang bang shrimp recipe air fryer, crispy air fryer shrimp cornstarch

Prep Time 15

Cook Time 7

Total Time 22

Servings people

Calories 385kcal

Author Cathy Pollak

Equipment

Air Fryer A large basket model helps avoid overcrowding.
measuring cups and spoons For accuracy.
tongs For flipping the shrimp.
mixing bowls For dredging and making the sauce.

Ingredients

¼ cup (30 g) cornstarch
1 large egg white
1½ cups (90 g) panko bread crumbs
1 lb. (454 g) medium-sized raw shrimp deveined, tails off
cooking spray or olive oil
½ cup (120 g) mayonnaise
2 tbsps. (30 g) sweet chili sauce
2 tsps. (10 g) Sriracha (less or more to taste)
sliced green onion for garnish (optional)

Instructions

Place the cornstarch, egg white, and panko into three separate shallow bowls.
¼ cup (30 g) cornstarch , 1 large egg white , 1½ cups (90 g) panko bread crumbs
Coat each shrimp first in cornstarch and set aside on parchment paper or a plate.
1 lb. (454 g) medium-sized raw shrimp
Dip each shrimp into the egg white, then press into the panko, coating both sides evenly.
Place the shrimp in a single layer in the air fryer basket, making sure they don’t touch.
Spray or brush the tops with cooking spray or olive oil.
cooking spray
Air fry at 350°F (175°C) for 5 minutes.
Flip the shrimp, spray or brush the other side, and air fry for another 2 minutes, until golden brown.
While the shrimp are cooking, whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl.
½ cup (120 g) mayonnaise, 2 tbsps. (30 g) sweet chili sauce, 2 tsps. (10 g) Sriracha
Toss the cooked shrimp in the sauce until coated.
Serve immediately with green onion if using.
sliced green onion for garnish (optional)

Notes

If using frozen shrimp, make sure they’re fully thawed and very dry before coating. Extra moisture will keep the breading from crisping up.
You can make the sauce up to 5 days ahead. Store it in the fridge in a sealed container.
For a short cut, swap the sweet chili sauce and Sriracha for chili-garlic sauce—it adds heat and flavor in one step.
This recipe works best in a larger air fryer basket to avoid crowding. If needed, cook in batches for better results.

For optimal outcomes when making this air fryer bang bang shrimp, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition