Air Fryer Bang Bang Shrimp: Crispy, Creamy, & Spicy

If you have ever been to Bonefish Grill, you know the addiction that is Bang Bang Shrimp. It is that perfect combination of crispy, crunchy breading and a creamy, sweet-heat sauce that makes it impossible to eat just one. Today, we are bringing that restaurant favorite into your home kitchen, but with a lighter twist: we are using the air fryer.

This Air Fryer Bang Bang Shrimp recipe delivers all the crunch of deep-fried shrimp without the heavy grease or the mess. The panko breadcrumbs crisp up beautifully in the hot circulating air, creating the perfect vessel for the star of the show—the sauce. This creamy, spicy, sweet concoction coats every bite in a glossy, orange glaze that is truly “bangin’.” Whether you serve this as a party appetizer, inside soft tacos, or over a bowl of steamed rice, it is guaranteed to be a hit.

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Why This Recipe Works

• Less Oil, Same Crunch: By using the air fryer, we achieve a golden-brown exterior with just a tiny spritz of oil spray, rather than submerging the shrimp in a vat of grease.
• The Sauce Ratio: Our sauce uses the classic trifecta of mayonnaise, sweet chili sauce, and Sriracha for the perfect balance of creamy richness, sugary tang, and spicy kick.
• Quick & Easy: From prep to plate, this recipe takes less than 20 minutes. The shrimp cook in just 8 minutes!
• Versatile: It works as a standalone snack, a salad topper, or a main course.

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Ingredients Breakdown

Simple pantry staples come together to create big flavor. Here is what you need:

The Shrimp & Coating

• Shrimp: 1 lb of raw shrimp. Look for medium to large size (21-25 count), peeled and deveined. Thawed if frozen.
• Cornstarch: ½ cup. This is the first layer of dredging; it helps the egg stick to the shrimp and creates a light, crispy barrier.
• Eggs: 2 large eggs, beaten well. This acts as the glue for the breadcrumbs.
• Panko Breadcrumbs: 1 cup. Japanese-style panko is essential here—it is lighter and airier than traditional breadcrumbs, ensuring maximum crunch.

The Bang Bang Sauce

• Mayonnaise: ½ cup. Use real mayo (like Hellmann’s or Duke’s) for the best flavor and texture.
• Sweet Chili Sauce: 2 tablespoons. This Thai-style sauce adds the signature sweetness and mild garlic tang.
• Sriracha: 1 tablespoon. Adjust this amount based on your spice tolerance. One tablespoon gives a nice medium kick.

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Step-by-Step Instructions

Follow these steps for perfectly crispy shrimp every time.

Step 1: Prepare the Breading Station

1. Set up three shallow bowls.
2. In the first bowl, place the ½ cup of cornstarch.
3. In the second bowl, whisk the 2 eggs.
4. In the third bowl, pour in the 1 cup of panko breadcrumbs.

Step 2: Coat the Shrimp

1. Pat your peeled and deveined shrimp dry with paper towels. This helps the coating stick.
2. Dip each shrimp into the cornstarch, shaking off the excess.
3. Dip into the beaten egg, ensuring it is fully coated.
4. Press into the panko breadcrumbs, making sure the crumbs adhere to all sides.
5. Place the breaded shrimp on a plate or cutting board while you finish the batch.

Step 3: Air Fry

1. Preheat your air fryer to 390°F (200°C) for about 3 minutes.
2. Place the shrimp in the air fryer basket in a single layer. Do not overcrowd—cook in two batches if necessary to ensure they crisp up properly.
3. Spray the shrimp lightly with cooking oil spray.
4. Cook for 8 minutes, flipping halfway through (around the 4-minute mark) and spraying any dry spots with a bit more oil. They should be golden brown and curled when done.

Step 4: Make the Sauce & Toss

1. While the shrimp are cooking, whisk together the mayonnaise, sweet chili sauce, and Sriracha in a large bowl.
2. Once the shrimp are done, immediately transfer them to the bowl with the sauce.
3. Toss gently until every shrimp is evenly coated in the creamy glaze.
4. Serve immediately, garnished with chopped green onions or extra sesame seeds if desired.

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Tips for Success

Don’t Overcrowd the Basket:
Air fryers work by circulating hot air. If the shrimp are touching or stacked, the air can’t reach the surface, and you will end up with soggy breading instead of a crispy crunch.

Sauce it Hot:
Toss the shrimp in the sauce right when they come out of the fryer. The heat helps the sauce melt slightly and coat the shrimp more evenly.

Serve Immediately:
Like any breaded and sauced dish, this has a short shelf life for texture. Eat it right away while the panko is still crunchy under the sauce.

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Serving Suggestions & Variations

• Bang Bang Tacos: Place 3-4 shrimp inside a flour tortilla with shredded cabbage, diced avocado, and a squeeze of lime.
• Rice Bowl: Serve over steamed jasmine rice with a side of roasted broccoli or cucumber salad.
• Lettuce Wraps: Use butter lettuce leaves as cups for a low-carb, keto-friendly (minus the panko/cornstarch) option.
• Make it Spicier: Add a pinch of red pepper flakes or extra Sriracha to the sauce.

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Storage and Reheating

Fridge: Leftovers can be stored in an airtight container for up to 2 days.
Reheating: Reheating sauced shrimp is tricky as the breading will soften. The best method is to put them back in the air fryer at 350°F for 3-4 minutes. They won’t be as crispy as fresh, but they will still be delicious.

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Frequently Asked Questions

Can I use frozen shrimp?

Yes, but you must thaw them completely first. Run them under cold water or let them sit in the fridge overnight. Pat them extremely dry before breading, or the cornstarch will turn into a gloopy mess.

Can I bake these in the oven?

Absolutely. If you don’t have an air fryer, place the breaded shrimp on a wire rack over a baking sheet. Bake at 400°F (200°C) for 12-14 minutes, flipping halfway through.

Is this recipe gluten-free?

To make this gluten-free, simply swap the panko breadcrumbs for gluten-free panko or crushed gluten-free cornflakes, and ensure your soy sauce/marinades (if adding extra) are gluten-free.

Get ready to impress your family with this restaurant-quality appetizer. It is sweet, spicy, creamy, and crunchy—literally everything you could want in a single bite!