This Air Fryer Bang Bang Shrimp delivers crispy, golden shrimp coated in a creamy, sweet, and spicy sauce. The air fryer gives you all the crunch of deep-frying with far less oil and mess. It’s a quick, satisfying dish perfect for weeknights or entertaining.
Why You’ll Love This Air Fryer Bang Bang Shrimp
- No-Fry Crispiness: Achieves a wonderfully crunchy exterior without deep-frying.
- Easy, Versatile Sauce: Whips up in under a minute with just three main ingredients.
- Quick & Convenient: Ready from prep to plate in under 20 minutes.
- Light Yet Satisfying: Air frying keeps shrimp light and juicy inside.
Ingredients & Tools
For the Shrimp
- 1 lb raw shrimp, peeled and deveined (size 31/40 works perfectly)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil or avocado oil spray
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tbsp Sriracha or other hot sauce (adjust to your heat preference)
- 1 tbsp honey (optional, for extra sweetness)
- 1 tsp lime juice (optional, for a little zing)
Tools: An air fryer, three shallow bowls for dredging, and a pair of tongs.
Notes: Don’t skip the Panko breadcrumbs—they’re lighter and flakier than traditional breadcrumbs, which is key for that ultra-crispy, non-greasy texture. And for the sauce, using a good quality sweet chili sauce makes all the difference; it’s the backbone of that signature flavor.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for a crispy coating. Any excess moisture on the shrimp will create steam in the air fryer, which can make the breading soggy instead of crisp. Take a minute to thoroughly pat them down with paper towels.
- Why Panko over regular breadcrumbs? Panko breadcrumbs are made from crustless bread, resulting in a lighter, flakier, and crispier texture that doesn’t get as dense or oily. They create a fantastic golden crust that holds up beautifully to the sauce.
- Don’t be shy with the oil spray. A good coating of cooking spray is what helps the Panko brown and crisp up in the air fryer. It mimics the effect of frying, giving you that beautiful golden color and satisfying crunch. Make sure you get an even mist over all the shrimp.
- Toss the shrimp in sauce just before serving. To keep that crispy texture intact for as long as possible, only toss the air-fried shrimp in the bang bang sauce right when you’re ready to eat. If you sauce them too early, the coating will soften.
How to Make Air Fryer Bang Bang Shrimp
Step 1: Prep Your Dredging Station and Shrimp. Start by setting up three shallow bowls. In the first, place your all-purpose flour. In the second, beat the two eggs until they are uniform. In the third, combine the Panko breadcrumbs with the garlic powder, paprika, salt, and pepper. Give this mixture a stir with a fork to evenly distribute the spices. Now, take your peeled and deveined shrimp and pat them relentlessly dry with paper towels. You’ll notice they feel less slippery—that’s what you want.
Step 2: Bread the Shrimp. Working with one shrimp at a time, dredge it first in the flour, shaking off any excess. Then, dip it into the beaten egg, letting the excess drip back into the bowl. Finally, press it firmly into the Panko mixture, ensuring it’s fully coated on all sides. Place the breaded shrimp on a clean plate or baking sheet. Repeat with all the shrimp. A little trick is to use one hand for the dry ingredients (flour and Panko) and the other for the wet (egg) to avoid overly “club-handed” fingers.
Step 3: Air Fry to Golden Perfection. Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the breaded shrimp in a single layer in the air fryer basket, making sure they aren’t touching or overlapping—you may need to cook in two batches. Generously spray the tops of the shrimp with olive oil or avocado oil spray. This is crucial for browning! Cook for 8-10 minutes, pausing at the halfway mark to flip the shrimp and spray the other side with a bit more oil. They’re done when the coating is a deep, golden brown and crispy.
Step 4: Whip Up the Bang Bang Sauce. While the shrimp are cooking, let’s make the famous sauce. It could not be easier. In a medium bowl, combine the mayonnaise, sweet chili sauce, and Sriracha. If you’re using it, add the honey and a squeeze of fresh lime juice. Whisk everything together until it’s smooth, creamy, and a lovely pale orange color. Give it a taste and adjust the heat level with more Sriracha if you like it spicier.
Step 5: Combine and Serve Immediately. Once the shrimp are out of the air fryer and still piping hot, transfer them to a large bowl. Pour about half of the bang bang sauce over them and toss gently to coat. You can always add more sauce if you like them extra saucy! Serve right away while they’re still hot and crispy. The contrast between the warm, crunchy shrimp and the cool, creamy sauce is just magical.
Storage & Freshness Guide
- Fridge: Store leftover cooked shrimp (unsauced) in an airtight container for up to 2 days.
- Freezer: Freeze unsauced cooked shrimp in a single layer, then transfer to a freezer bag for up to 1 month.
- Reviving: Reheat in the air fryer at 375°F for 3-4 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple bed of jasmine or basmati rice — The fluffy, fragrant rice is the perfect neutral base to soak up any extra bang bang sauce and balance the dish’s richness.
- Crunchy Asian-inspired slaw — A quick slaw with shredded cabbage, carrots, and a light rice vinegar dressing adds a fresh, crisp element that cuts through the creaminess beautifully.
- Buttery corn and scallion rice — The sweetness of the corn and the mild onion flavor from the scallions create a fantastic side that complements the shrimp without overpowering them.
Drinks
- A crisp, cold lager or pilsner — The clean, effervescent bubbles are fantastic for cutting through the richness of the fried coating and creamy sauce.
- A citrus-forward IPA — The hoppy bitterness and notes of grapefruit or orange in the beer can stand up to the spicy-sweet profile of the sauce brilliantly.
- Sparkling water with lime — A non-alcoholic option that provides a clean, palate-cleansing fizz which is incredibly refreshing between bites.
Something Sweet
- Mango and sticky rice — The sweet, creamy coconut flavor and fresh mango are a classic and delightful way to end a meal with Asian-inspired flavors.
- A scoop of green tea ice cream — Its slightly bitter, earthy notes provide a sophisticated and cooling contrast to the spicy, bold shrimp you just enjoyed.
- Fortune cookies and orange wedges — A simple, light, and fun way to finish the meal, offering a little burst of citrus and a sweet, crunchy cookie.
Top Mistakes to Avoid
- Overcrowding the air fryer basket. If the shrimp are packed in too tightly, the hot air can’t circulate properly. This leads to steaming instead of frying, and you’ll end up with soft, pale shrimp instead of crispy, golden ones. Cook in batches for the best results—it’s worth the extra few minutes.
- Skipping the preheat. I’ve messed this up before too, thinking it wouldn’t matter. But starting with a hot air fryer is key for that instant sizzle and seal on the coating, which helps achieve maximum crispiness from the get-go.
- Not spraying with enough oil. The oil spray is what helps the Panko brown and become truly crunchy. A light spritz won’t do it; you need a generous coating to get that beautiful, fried-food-like color and texture.
- Saucing the shrimp too early. The bang bang sauce is creamy and will eventually soften the crispy breading. For the best texture, only toss the shrimp in the sauce right before you serve them, so every bite is a perfect mix of crisp and creamy.
Expert Tips
- Tip: For an extra flavor boost, add a teaspoon of toasted sesame oil to your Panko breadcrumb mixture. It gives the coating a subtle, nutty aroma that pairs incredibly well with the sauce.
- Tip: If you have time, let the breaded shrimp rest in the fridge for 15-20 minutes before air frying. This helps the coating set and adhere better to the shrimp, reducing the chance of it falling off during cooking.
- Tip: Double the sauce recipe and save half. It’s an incredible dip for french fries, sweet potato fries, or vegetable crudités, and it makes a great spread for sandwiches or burgers later in the week.
- Tip: To make this recipe gluten-free, simply swap the all-purpose flour for your favorite gluten-free blend and use certified gluten-free Panko breadcrumbs. The method and results are exactly the same.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure they are fully thawed first. The best way to thaw shrimp is to place them in a colander under cold running water for about 10 minutes. Once thawed, pat them completely dry with paper towels—this step is even more critical when starting from frozen, as they tend to hold more water.
Can I make this bang bang shrimp ahead of time?
You can bread the shrimp ahead of time and keep them on a parchment-lined baking sheet in the fridge for up to 4 hours before air frying. However, I don’t recommend cooking them in advance, as they are best served fresh and crispy. The sauce can be made up to 3 days ahead and stored in an airtight container in the fridge.
My shrimp came out a bit soft. What happened?
This usually boils down to one of three things: the shrimp weren’t patted dry enough before breading, the air fryer basket was overcrowded, or they weren’t sprayed with enough oil. Moisture is the enemy of crispiness here, so be diligent with the paper towels and don’t skip the preheat and oil spray steps.
Is there a substitute for sweet chili sauce?
If you’re in a pinch, you can mix 3 tablespoons of apricot or peach preserves with 1 tablespoon of rice vinegar and a pinch of red pepper flakes. It won’t be an exact replica, but it will give you a similar sweet-and-tangy base for the sauce.
Can I use a different protein, like chicken?
For sure! This method works wonderfully with small, bite-sized pieces of chicken breast or even firm tofu cubes. Just be sure to adjust the cooking time accordingly—chicken will likely need a few extra minutes to cook through completely.
Air Fryer Bang Bang Shrimp
Make crispy Air Fryer Bang Bang Shrimp in 20 minutes! This healthier fried shrimp recipe is perfect for a quick weeknight dinner or party appetizer. Get the recipe!
Ingredients
For the Shrimp:
-
1 lb raw shrimp (peeled and deveined, size 31/40 works perfectly)
-
1/2 cup all-purpose flour
-
2 large eggs (beaten)
-
1 cup Panko breadcrumbs
-
1/2 tsp garlic powder
-
1/2 tsp paprika
-
1/4 tsp salt
-
1/4 tsp black pepper
-
Olive oil or avocado oil spray
For the Bang Bang Sauce:
-
1/2 cup mayonnaise
-
1/4 cup sweet chili sauce
-
1-2 tbsp Sriracha or other hot sauce (adjust to your heat preference)
-
1 tbsp honey (optional, for extra sweetness)
-
1 tsp lime juice (optional, for a little zing)
Instructions
-
Prep Your Dredging Station and Shrimp. Start by setting up three shallow bowls. In the first, place your all-purpose flour. In the second, beat the two eggs until they are uniform. In the third, combine the Panko breadcrumbs with the garlic powder, paprika, salt, and pepper. Give this mixture a stir with a fork to evenly distribute the spices. Now, take your peeled and deveined shrimp and pat them relentlessly dry with paper towels. You’ll notice they feel less slippery—that’s what you want.01
-
Bread the Shrimp. Working with one shrimp at a time, dredge it first in the flour, shaking off any excess. Then, dip it into the beaten egg, letting the excess drip back into the bowl. Finally, press it firmly into the Panko mixture, ensuring it’s fully coated on all sides. Place the breaded shrimp on a clean plate or baking sheet. Repeat with all the shrimp. A little trick is to use one hand for the dry ingredients (flour and Panko) and the other for the wet (egg) to avoid overly “club-handed” fingers.02
-
Air Fry to Golden Perfection. Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the breaded shrimp in a single layer in the air fryer basket, making sure they aren’t touching or overlapping—you may need to cook in two batches. Generously spray the tops of the shrimp with olive oil or avocado oil spray. This is crucial for browning! Cook for 8-10 minutes, pausing at the halfway mark to flip the shrimp and spray the other side with a bit more oil. They’re done when the coating is a deep, golden brown and crispy.03
-
Whip Up the Bang Bang Sauce. While the shrimp are cooking, let’s make the famous sauce. It could not be easier. In a medium bowl, combine the mayonnaise, sweet chili sauce, and Sriracha. If you’re using it, add the honey and a squeeze of fresh lime juice. Whisk everything together until it’s smooth, creamy, and a lovely pale orange color. Give it a taste and adjust the heat level with more Sriracha if you like it spicier.04
-
Combine and Serve Immediately. Once the shrimp are out of the air fryer and still piping hot, transfer them to a large bowl. Pour about half of the bang bang sauce over them and toss gently to coat. You can always add more sauce if you like them extra saucy! Serve right away while they’re still hot and crispy. The contrast between the warm, crunchy shrimp and the cool, creamy sauce is just magical.05
