Crispy Bang Bang Air-Fryer Shrimp
Pin itBang bang shrimp is the thing I order out and then wish I could make at home without a vat of oil. Turns out the air fryer nails it. You give the shrimp a light cornstarch coat, crisp them up fast, and toss them in that creamy sweet-and-spicy bang bang sauce right at the end so the crunch survives. Pile it over rice with something green and it is weeknight takeout, the lazy way.
Why this one is so easy
That craveable bang bang sauce with real crispy shrimp, and no pot of oil to deal with.
Cornstarch in the air fryer gets you a genuinely crunchy coat, lighter than deep-fried.
It comes together in about 25 minutes, sauce and all. Weeknight takeout, handled.
Della's tips
Pat the shrimp bone-dry before coating. Wet shrimp steam instead of crisping.
Cornstarch is the crunch here. It goes lighter and crispier than flour, so tap off the excess and spray well.
Single layer, not touching. Airflow is the whole game, so cook in two batches instead of piling them in.
Sauce at the very end. Toss or drizzle right before serving, because sauce sitting on the coating turns it soggy fast.
Make it your own
+ Bang bang shrimp tacos: tuck them into warm tortillas with shredded cabbage and lime.
+ Dial the heat: 1 tablespoon of sriracha is mild, 3 brings real fire.
+ Bang bang chicken: same method and sauce with bite-size pieces of chicken.
If you are out of something
Panko instead of plain cornstarch for a heavier, restaurant-style crunch. Dip in egg white first so it sticks.
No Thai sweet chili? A spoon of apricot preserves plus a splash of rice vinegar gets you close.
Greek yogurt or light mayo lightens up the sauce.
The bang bang sauce keeps in the fridge for at least a week and honestly mellows nicely, so make it days ahead. The fried shrimp are best fresh, but leftovers keep two to three days stored separate from the sauce, and I re-crisp them at 350F for a few minutes. Skip the microwave, it turns them rubbery.
Ingredients
Steps
Whisk the mayo, sweet chili sauce, sriracha, honey, and rice vinegar into the bang bang sauce. Set it aside. If you want the shrimp to stay crisp, save half for drizzling.
Pat the shrimp really dry and season them with the salt, garlic powder, and pepper. Toss them in the cornstarch until lightly coated, then tap off the extra.
Lay the shrimp in a single layer, not touching, and spray the tops well with oil. Cornstarch stays chalky without it, so do not skip the spray. Cook in two batches.
Air fry at 400F for 5 to 6 minutes, flipping and spraying the second side halfway. Pull them the moment they curl into a C and turn opaque. Shrimp overcook in seconds.
Right before serving, toss the hot shrimp in the sauce, or drizzle it over the top for maximum crunch. Serve over rice with something green.
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Questions, answered
Serve them right away and drizzle the sauce over the top instead of tossing in a bowl. Sauce sitting on the coating softens it within minutes.