Creamy Air Fryer Bang Bang Shrimp
Few things hit quite like a plate of crispy, golden shrimp coated in a creamy, spicy-sweet sauce straight from the air fryer. I first made this recipe on a busy weeknight when I needed something impressive without the mess of deep frying — and it has been on repeat ever since.
The air fryer does all the heavy lifting, giving you that satisfying crunch in under 30 minutes. It’s the kind of dish that disappears before you even sit down!
Variations & Substitutions
If you want to switch things up, swap shrimp for bite-sized chunks of salmon or white fish like tilapia — both crisp up beautifully in the air fryer and pair perfectly with that creamy bang bang sauce.
For a spicier kick, add a teaspoon of chili garlic paste to the sauce alongside your sriracha. You can also use Greek yogurt in place of mayo for a tangier, lighter sauce without losing that signature creamy texture.
Tips & Tricks for Perfect Results
The number one thing that ruins crispy air fryer shrimp is skipping the pat-dry step. Before you bread anything, thoroughly dry your shrimp with paper towels. Also, don’t skip the cooking spray; it’s what takes your panko from pale and sad to deeply golden.
Flip your shrimp exactly at the halfway mark and spray again. Finally, always sauce your shrimp right before serving, not in advance. Letting them sit in sauce too long softens that gorgeous crust you worked so hard for.
Storage & Reheating
Store leftover shrimp and sauce separately in airtight containers in the fridge for up to 2 days. Keeping them apart is the key to maintaining that satisfying crunch when you reheat.
To bring the shrimp back to life, pop them in the air fryer at 375°F for 3–4 minutes — they’ll crisp right back up like they were freshly made. The bang bang sauce keeps well in the fridge for up to a week and is incredible as a dipping sauce for everything.
Creamy Air Fryer Bang Bang Shrimp
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined (tails on or off)
- 1 cup panko breadcrumbs
- ½ cup cornstarch
- 2 large eggs beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tbsp sriracha adjust to your heat preference
- 1 tbsp honey
- 1 tsp rice vinegar
Instructions
- Make the sauce first. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Set aside.
- Set up your breading station. Place cornstarch in one shallow bowl, beaten eggs in a second, and panko mixed with garlic powder, onion powder, paprika, salt, and pepper in a third.
- Bread the shrimp. Dredge each shrimp in cornstarch first, shaking off the excess, then dip into the egg, then press firmly into the seasoned panko.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes.
- Arrange shrimp in a single layer in the air fryer basket. Don't crowd them — work in batches if needed. Spray generously with cooking spray.
- Air fry for 8–10 minutes, flipping halfway through, until golden brown and crispy. Spray again after flipping.
- Toss or drizzle the cooked shrimp with the bang bang sauce. I personally love drizzling it on top so the shrimp stay extra crispy.
- Garnish with sliced green onions and a sprinkle of sesame seeds if you're feeling fancy. Serve immediately!
