Air Fryer Bang Bang Shrimp
Crispy breaded shrimp air-fried until golden, then tossed in a creamy sweet-chili mayo sauce. Ready in under 30 minutes and lighter than the restaurant original.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled, deveined
- 1/3 cup cornstarch
- 2/3 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- as needed cooking spray
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 2 tsp sriracha
- 2 tsp fresh lime juice
- 2 scallions, thinly sliced
Instructions
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1
Preheat your air fryer to 400°F for 5 minutes.
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2
Make the bang bang sauce: whisk together 1/3 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 2 tsp sriracha, and 2 tsp fresh lime juice in a small bowl. Refrigerate until ready to use.
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3
Pat 1.5 lbs peeled, deveined large shrimp (21-25 count) thoroughly dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
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4
Set up a dredging station: one bowl with 1/3 cup cornstarch, one with 2 beaten large eggs, one with 2/3 cup panko breadcrumbs. Dredge each shrimp in cornstarch, dip in egg, then coat in panko, pressing gently to adhere.
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5
Arrange the breaded shrimp in a single layer in the air fryer basket without overlapping. Spray evenly with cooking spray. Air fry at 400°F for 6 minutes, flip, spray again, and cook for another 4-6 minutes until golden and the shrimp is opaque and cooked through (internal temperature of 145°F / 63°C). Work in batches if needed.
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6
Transfer cooked shrimp to a large bowl. Drizzle bang bang sauce over the shrimp and toss gently to coat.
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7
Transfer to a serving platter and garnish with 2 thinly sliced scallions. Serve immediately with any remaining sauce on the side.