The Ultimate Crispy Air Fryer Bang Bang Shrimp

If there is one appetizer that rules them all, it’s Bang Bang Shrimp. You know the one: plump, juicy shrimp with a coating that is somehow impossibly crunchy, slathered in a creamy sauce that is the perfect balance of sweet heat.

It’s the kind of dish that makes you order a second round before you’ve finished the first.

Trying to recreate this at home usually involves a pot of hot oil, a massive mess, and shrimp that get soggy the second the sauce hits them.

Welcome back to The Crispy Basket. Today, we are cracking the code on a restaurant copycat that is arguably better than the original because it’s made fresh in your air fryer with a fraction of the oil. We are talking about shattering crispiness that holds up to that glorious sauce.

Why You’ll Love This Recipe

• The Crunch is Real: We use a specific three-step dredging process featuring Panko breadcrumbs. Panko is essential here—its flakey structure doesn’t absorb oil like regular breadcrumbs, ensuring a super-crispy shell in the air fryer.
• The Sauce is Addictive: This is a spot-on copycat of the famous restaurant sauce. It takes 30 seconds to mix and you’ll want to put it on everything.
• No Deep Frying Mess: You get that golden-brown “fried” texture with just a spritz of cooking spray. No splatter, no wasted oil, and much lighter on the stomach.

The “Crispy Basket” Secret: The Panko Lock

The biggest challenge with air fryer breaded shrimp is getting the breading to stick and crisp without falling off.

To achieve the “Bang Bang” level of crunch, we use a “wet-dry-wet-dry” method reinforced with cornstarch. The cornstarch helps dry out the surface of the shrimp for maximum crispiness, while a buttermilk soak ensures the Panko clings tightly to the shrimp during the high-wind environment of the air fryer.

When that hot air hits the oil-sprayed Panko, it creates a rigid, crunchy barrier that protects the juicy shrimp inside.

Ingredients Needed

The Shrimp:

• 1 lb Large or Jumbo Shrimp: Raw, peeled, and deveined (tails off is easier for eating, but tails on looks nicer). Thaw completely if frozen! Wet shrimp will not crisp.
• High-Heat Cooking Spray: Avocado or canola oil spray is essential.

The Marinade/Wet Dredge:

• 1/2 cup Buttermilk: The tanginess tenderizes, and the thickness helps the breading stick. (Substitute: 1/2 cup milk + 1 tsp vinegar/lemon juice, let sit for 5 mins).
• 1 large Egg, beaten.

The Dry Dredge:

• 1/2 cup Cornstarch (crucial for crispness!).
• 1 cup Panko Breadcrumbs (do not use regular breadcrumbs).
• 1 tsp Garlic Powder.
• 1/2 tsp Salt.
• 1/4 tsp Black Pepper.

The Bang Bang Sauce:

• 1/2 cup Mayonnaise (full fat is best here).
• 1/4 cup Sweet Thai Chili Sauce (find this in the international aisle).
• 1 Tbsp Sriracha (add more if you like it hotter).
• 1 tsp Rice Vinegar (or lime juice) to brighten it up.

Garnish:

• Thinly sliced green onions (scallions).

Step-by-Step Instructions

Step 1: Make the Sauce

In a small-to-medium bowl, whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar until smooth and creamy. Taste and adjust heat if needed. Set aside in the fridge to let flavors meld.

Step 2: Set Up the Dredging Station

Pat your thawed shrimp completely dry with paper towels. You need three shallow bowls:

• Bowl 1: Plain cornstarch.
• Bowl 2: Whisk together the buttermilk and beaten egg.
• Bowl 3: Mix the Panko breadcrumbs, garlic powder, salt, and pepper.

Step 3: The Triple Dip

This takes a minute but is worth it for the crunch. Use one hand for wet ingredients and one for dry to stay tidy.

1. Toss a shrimp in the cornstarch (Bowl 1) and shake off excess. This dries the surface.
2. Dip it fully into the buttermilk/egg mixture (Bowl 2). Let excess drip off.
3. Press it firmly into the Panko mixture (Bowl 3), making sure it is heavily coated on all sides.
4. Place breaded shrimp on a clean plate or wire rack. Repeat until all are coated.

Step 4: The Air Fry

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.
2. Spray the air fryer basket generously with oil.
3. Place shrimp in a single layer in the basket. Do not overcrowd. They should not be touching, or the sides will steam and get soggy. Cook in two batches if necessary.
4. Spray Generously: Spray the tops of the shrimp liberally with oil spray. You shouldn’t see any dry white Panko spots.
5. Air fry at 400°F for 8–10 minutes, flipping halfway through (and giving the new top side another quick spray).
6. They are done when they are golden brown, curled, and firm.

Step 5: The Toss and Serve

Transfer the hot, crispy shrimp to a large clean bowl. Pour about half of the Bang Bang sauce over them and toss gently to coat. (Serve extra sauce on the side for dipping). Transfer to a serving platter, top generously with sliced green onions, and serve immediately while hot and crunchy!

“The Crispy Basket” Pro-Tips

• Press the Panko: Don’t just gently roll the shrimp in Panko. Really press the breadcrumbs onto the shrimp with the palm of your hand so they adhere.
• Sauce Last: Do not sauce the shrimp until the very second you are ready to eat. The sauce will eventually soften the crust, so serve them immediately after tossing.
• The Dry Shrimp Rule: I cannot stress this enough: thaw your shrimp completely and pat them bone-dry before starting the dredging process. Any excess water will create steam and ruin the crunch.

FAQ

Can I make this gluten-free? Yes! Just use gluten-free Panko breadcrumbs (they are easy to find now) and ensure your cornstarch is certified gluten-free.

What if I don’t like spicy food? The standard recipe has a medium kick. To make it mild, reduce the Sriracha to 1 teaspoon, or omit it entirely and just use the Sweet Thai Chili sauce and mayo.

Enjoy your viral restaurant favorite at home!