Why You’ll Love This Recipe

You get the satisfying crunch of fried shrimp with far less oil.
The creamy, spicy-sweet sauce brings bold flavor without being overly complicated.
It cooks fast—ready in about 20–30 minutes from start to finish.
It works well as an appetizer, in tacos, on salads, or paired with rice and veggies.
You can easily adjust the spice level by tweaking the sriracha or hot sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp

Raw shrimp (peeled, deveined, tail removed or left on, depending on preference)
All-purpose flour or cornstarch (or combination)
Egg (or egg white)
Panko bread crumbs
Seasonings (salt, pepper, garlic powder, optional paprika)
Cooking spray or light oil for misting

For the bang bang sauce

Mayonnaise
Sweet chili sauce (Thai-style)
Sriracha (or another hot sauce)
Honey (or a little sugar)
Rice vinegar or lemon / lime juice
Optional: garlic (minced), extra hot sauce for heat

Directions

Prep shrimp
Pat the shrimp dry with paper towels. Lightly season with salt, pepper, and garlic powder (and paprika if using).
Set up breading stations
- In one bowl: flour or cornstarch (seasoned)
- In second bowl: beaten egg (or egg white)
- In third bowl: panko breadcrumbs
Bread the shrimp
Dip each shrimp first into the flour mixture, then into the egg, then into panko, pressing gently so crumbs adhere well.
Preheat air fryer & arrange shrimp
Preheat your air fryer to about 200 °C (≈ 400 °F). Spray or brush the air fryer basket with oil (or use nonstick spray). Arrange shrimp in a single layer, not touching—cook in batches if needed. Mist or lightly spray the tops of shrimp with oil to promote browning.
Air fry
- Cook for about 5–6 minutes.
- Flip the shrimp, mist again if desired, then cook another 3–4 minutes until golden and crispy and shrimp are cooked through.
Make the sauce
While shrimp cooks (or ahead), whisk together mayonnaise, sweet chili sauce, sriracha, honey (or sugar), and vinegar (or citrus juice). Taste and adjust heat/sweetness as desired.
Toss shrimp in sauce
Immediately after shrimp come out, place them in a bowl, pour over the sauce, and gently toss so each shrimp is coated.
Serve
Serve right away while hot and crisp. Garnish with sliced green onions or chopped cilantro if desired. You can serve over lettuce leaves, in tacos, over rice or noodles, or simply as finger food.

Servings and timing

Servings: about 4 (as appetizer)
Prep time: ~10–15 minutes
Cook time: ~8–12 minutes (depending on air fryer and batch count)
Total time: ~20–30 minutes

If your shrimp are large or your air fryer is small, you may need more batches, which can extend the time.

Variations

Gluten-free: Use gluten-free panko and cornstarch.
Extra spicy: Add more sriracha, or a dash of cayenne or hot sauce to the sauce.
Milder: Reduce the sriracha or use a mild hot sauce.
Garlic twist: Add a teaspoon or two of minced garlic or garlic powder to the sauce.
Citrus note: Include a squeeze of lime or lemon juice in the sauce.
Herbal garnish: Top with cilantro, parsley, or basil.
Bang bang tacos: Use the shrimp in tortillas with slaw, avocado, etc.
Sauce on side: Serve the sauce as a dip rather than tossing shrimp in it.

Storage/Reheating

Storage: Allow shrimp to cool, then store in an airtight container in the refrigerator for up to 1–2 days (shrimp crispness declines).
Reheating: Reheat in the air fryer at about 180–190 °C (≈ 350–375 °F) for a few minutes until warmed and crisp again. Avoid microwave (it softens the coating).
If the sauce is mixed into the shrimp, some crispness may be lost; you could store sauce separately and recoat lightly before serving.

FAQs

How do I know when the shrimp are cooked?

Shrimp cook quickly—when they turn pink and opaque and firm up, they’re done. Overcooking will make them rubbery.

Can I use frozen shrimp?

Yes—but thaw fully, pat dry, and make sure there’s no excess water before breading. Moisture will prevent crisping.

What size shrimp should I use?

Medium to large shrimp (e.g. 20–30 count or comparable) work well. Very small shrimp may overcook easily.

Can I skip the breading and make an unbreaded version?

You could, but you’ll lose much of the crunchy texture. The breading helps deliver the satisfying crisp.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the fridge. Stir it before using.

Is this recipe suitable for dietary restrictions (e.g. dairy, gluten)?

You can adapt it: use gluten-free panko and cornstarch, and there is no dairy by default (unless you use dairy-based sauces).

Can I double the recipe?

You can double ingredients, but cook shrimp in multiple batches so you don’t overcrowd the air fryer.

Can I bake instead of air frying?

Yes. Bake on a wire rack over a sheet pan at ~200 °C (400 °F), flipping once, until crispy. Then toss in sauce.

How can I keep shrimp extra crispy after tossing in sauce?

Toss gently, don’t overcoat, and serve immediately. You might reserve some sauce for dipping rather than full coating.

Conclusion

Air Fryer Bang Bang Shrimp is a brilliant way to enjoy a crispy, flavorful appetizer (or main) with less oil and fuss. The contrast of crunchy shrimp and creamy, spicy-sweet sauce is irresistible. With minimal prep and fast cook time, it’s perfect for weeknights, gatherings, or when you just want something special without turning on an oven or deep frying. Give it a try—and feel free to customize the heat, herbs, or serving style to make it your signature dish.

Air Fryer Bang Bang Shrimp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Air Fryer Bang Bang Shrimp — crispy, golden shrimp coated in a light panko crust and tossed in a creamy, spicy-sweet sauce made from mayo, sweet chili, and sriracha. A quick, crowd-pleasing appetizer or main dish without the deep fryer!

Author: Laura
Prep Time: 10–15 minutes
Cook Time: 8–12 minutes
Total Time: 20–30 minutes
Yield: 4 servings (appetizer)
Category: Appetizer, Main Dish
Method: Air Fryer
Cuisine: Asian Fusion, American

Instructions

Preheat air fryer to 400°F (200°C). Pat shrimp dry and season with salt, pepper, garlic powder, and paprika.
Set up dredging station: one bowl with flour, one with beaten egg, one with panko.
Dip each shrimp into flour, then egg, then panko, pressing lightly to coat. Place on a plate.
Spray air fryer basket lightly with oil. Arrange shrimp in a single layer (work in batches if needed) and mist tops with oil.
Air fry for 5–6 minutes, flip, spray again, and cook another 3–4 minutes or until golden brown and crisp.
Meanwhile, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the bang bang sauce.
Once cooked, toss shrimp gently with sauce (or serve sauce on the side for dipping).
Serve immediately, garnished with green onions, cilantro, or sesame seeds if desired.

Notes

For gluten-free: use cornstarch and gluten-free panko.
Adjust sriracha to control spice level — 1 tsp for mild, 2+ for spicy.
Keep shrimp crispy by tossing lightly in sauce or serving sauce separately.
Don’t overcrowd the basket — cook in batches for best crisping.
Reheat leftovers in air fryer at 350°F for 2–3 minutes to re-crisp.

Nutrition

Serving Size: 1/4 recipe (~6–8 shrimp)
Calories: 290
Sugar: 6g
Sodium: 520mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: undefined
Carbohydrates: 15g
Fiber: 1g
Protein: 20g
Cholesterol: 160mg