I still remember the first time I made air fryer bang bang shrimp at home. I stood in my kitchen, staring at the air fryer basket like it owed me money. Could this little countertop gadget really pull off restaurant-style shrimp? Spoiler alert: yeah… it absolutely did. And honestly? It kind of ruined ordering bang bang shrimp out ever since.
If you’ve ever paid way too much for soggy shrimp drowning in sauce, this one’s for you. I’ve tested this recipe more times than I’ll admit (purely for research, obviously), and I’m sharing everything I’ve learned so you can nail it on the first try.
Why I Keep Making Bang Bang Shrimp in the Air Fryer
I love fried shrimp. I don’t love cleaning oil splatter off my backsplash for three days straight. The air fryer fixes that drama fast.
Here’s why this recipe lives on repeat in my house:
- Crazy crispy shrimp without deep frying
- Less oil, less mess, same crunch
- Fast enough for weeknights
- Perfect for appetizers or lazy dinners
Ever wondered why air fryer shrimp turn out better than oven shrimp? Hot circulating air hits every angle, so you get crisp edges without drying things out. IMO, it’s the sweet spot.
What Makes Bang Bang Shrimp So Good Anyway?
Bang bang shrimp works because of contrast. You get crispy shrimp, creamy sauce, and just enough heat to keep things interesting.
The sauce usually includes:
- Mayo (for richness)
- Sweet chili sauce (sweet + sticky)
- Sriracha (the bang part)
Some recipes overdo the sauce. I don’t. I coat lightly, then drizzle more on top. Nobody wants shrimp soup, right?
Ingredients That Actually Matter (And Why)
Shrimp
I always use large or extra-large shrimp, peeled and deveined. Tail on or off—your call.
Pro tip: Frozen shrimp work great. Just thaw and pat them dry like your life depends on it.
Breading
After testing flour, panko, cornstarch, and breadcrumbs, here’s the winner:
- Cornstarch + panko combo
Cornstarch helps crisp the shrimp, and panko gives that restaurant-style crunch. Flour alone feels… sad.
Sauce
I mix:
- Mayonnaise
- Sweet chili sauce
- Sriracha
- A tiny splash of rice vinegar
That vinegar sounds weird, but it balances the sweetness. Trust me on this one.
My Go-To Air Fryer Setup
I’ve tried this recipe in multiple air fryers. Basket style works best.
I currently use the Amazon best-seller Ninja Air Fryer (5.5-Quart), and it handles shrimp beautifully. It cooks evenly, preheats fast, and doesn’t crowd the basket.
I also swear by a silicone air fryer liner. It keeps cleanup easy and stops breading from sticking.
👉 Liner I use:https://amzn.to/44HuMoz
FYI, liners don’t block airflow if you buy the perforated kind. Cheap solid ones? Skip them.
Step-by-Step: How I Make Air Fryer Bang Bang Shrimp
Step 1: Prep the Shrimp
I pat the shrimp completely dry. Wet shrimp = soggy coating. No exceptions.
Step 2: Season Lightly
I toss the shrimp with:
- Garlic powder
- Smoked paprika
- Salt
- Black pepper
I keep seasoning simple because the sauce does heavy lifting.
Step 3: Bread Like a Pro
I coat shrimp in cornstarch first, then dip into beaten egg, then press into panko.
Press gently. Don’t panic mash it.
Step 4: Air Fry
I preheat to 400°F and spray the basket lightly with oil.
- Cook 8–10 minutes
- Flip halfway
- Spray tops lightly before flipping
Golden. Crispy. No drama.
The Bang Bang Sauce (This Part Gets Personal)
I tweak my sauce every time, but here’s my baseline:
- ½ cup mayo
- ¼ cup sweet chili sauce
- 1–2 tbsp sriracha
- 1 tsp rice vinegar
Sometimes I add honey. Sometimes I add garlic. Depends on the mood 🙂
I toss half the shrimp in sauce and leave half plain for dipping. Best of both worlds.
Tips & Tricks I Learned the Hard Way
Don’t Overcrowd
Crowded shrimp steam. Steam ruins crunch. Cook in batches if needed.
Use Oil Spray, Not Pouring Oil
Too much oil makes the breading slide off. Light spray only.
Sauce After Cooking
Always. Always. Always.
Reheating?
Air fry leftovers at 350°F for 3–4 minutes. Microwave = sadness.
What to Serve With Bang Bang Shrimp
I rotate between:
- Jasmine rice
- Asian slaw
- Lettuce wraps
- Tacos (yes, tacos)
Sometimes I just eat them standing at the counter. No judgment.
Is This Recipe Actually Healthier?
Compared to deep frying? Absolutely.
- Less oil
- Fewer calories
- Same satisfaction
You still get indulgent flavor without feeling heavy afterward. Win-win.
Ingredients
Method
- Pat shrimp dry and season lightly.
- Coat shrimp in cornstarch, then egg, then panko.
- Air fry at 400°F for 8–10 minutes, flipping halfway.
- Mix sauce ingredients.
- Toss shrimp lightly in sauce or drizzle on top.
Notes
- Don’t overcrowd the air fryer basket
- Spray shrimp lightly with oil for crispiness
- Sauce after cooking only
- Reheat in air fryer, not microwave
Final Thoughts (Before You Start Cooking)
If you’ve been on the fence about making bang bang shrimp at home, jump off that fence already. The air fryer makes this ridiculously doable, and once you taste it fresh, crispy, and sauced just right, takeout won’t hit the same.
Let me know how yours turns out. Or don’t. I’ll just assume you ate them too fast to text back 😉