I’ll never forget the first time I tried making bang bang shrimp on the stovetop—oil everywhere, soggy coating, and shrimp that turned rubbery faster than I could grab a plate. When I finally tested it in my air fryer, everything changed. The shrimp came out light, crisp, and golden in under 10 minutes—no splatter, no mess. After a few trials with flour, cornstarch, and even buttermilk coatings, the trio of cornstarch, egg white, and panko gave me the crunch I’d been chasing for years. Now, this sweet-spicy shrimp is one of my fastest, fail-proof air fryer dinners.
Why This Air Fryer Bang Bang Shrimp Works
What makes this version so irresistible is the temperature logic. Cooking at 350°F (175°C) keeps the shrimp juicy inside while crisping the panko coating evenly. Cornstarch pulls moisture away from the surface, egg white locks it on, and panko delivers that restaurant-style crunch without deep frying. The result? A golden shell that actually holds up when tossed in the creamy sweet chili-Sriracha sauce. After testing three coating ratios, I found this combo gives the shrimp the cleanest bite and never flakes apart in the bowl.
Air Fryer Bang Bang Shrimp
Equipment
- Air Fryer (5+ quart basket recommended)
- Mixing bowls
- Tongs
- Measuring cups and spoons
Ingredients
- 1 lb 454 g medium raw shrimp, peeled and deveined, tails off
- ¼ cup 30 g cornstarch
- 1 large egg white
- 1½ cups 90 g panko breadcrumbs
- Cooking spray or olive oil
- ½ cup 120 g mayonnaise
- 2 tbsp 30 g sweet chili sauce
- 2 tsp 10 g Sriracha (adjust for heat preference)
- Sliced green onion for garnish optional
Instructions
- Prep: Pat shrimp completely dry with paper towels. Set up three bowls—one with cornstarch, one with beaten egg white, and one with panko.
- Coat: Dredge shrimp in cornstarch, dip in egg white, then press gently into panko until fully coated.
- First Fry: Arrange shrimp in a single layer in the air fryer basket (don’t crowd). Lightly spray tops with oil. Air fry at 350°F (175°C) for 5 minutes.
- Flip & Finish: Flip shrimp, spray the other side, and cook 2 more minutes, until golden and crisp.
- Sauce: While shrimp cook, whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl.
- Toss: When done, immediately toss shrimp in sauce to coat.
- Serve: Garnish with green onions and serve right away for best crunch.
Notes
- Use thawed, very dry shrimp—extra moisture prevents crisping.
- Avoid overcrowding the basket for maximum airflow.
- Reheat leftovers in the air fryer at 350°F (175°C) for 3–5 minutes. Skip the microwave.
- Store shrimp and sauce separately for up to 3 days.
- For gluten-free: use gluten-free panko and verify sauces.
- Try chili-garlic sauce instead of sweet chili + Sriracha for a shortcut.
Nutrition
For more crispy, crowd-pleasing ideas, try my Air Fryer Fried Oreos, Air Fryer Lemon Bars, or Air Fryer Baked Apples. Each one brings that same golden air fryer magic to your table.