If you have ever been to Bonefish Grill, you know the power of Bang Bang Shrimp. It’s crispy, it’s creamy, it’s spicy, and it’s sweet. It hits every single taste bud at once.
But the restaurant version is deep-fried in heavy batter. Making it at home usually results in a messy kitchen and soggy shrimp.
Welcome back to The Crispy Basket. Today, we are hacking the seafood appetizer of champions.
We are replacing the heavy batter with a light, jagged Panko crust. The air fryer crisps up the shrimp in literally 8 minutes, creating a sturdy shell that stays crunchy even after being tossed in that famous orange sauce.
Why You’ll Love This Recipe
- The Crunch: We use a “Wet-Dry” hand method that guarantees the Panko sticks to the shrimp like glue.
- The Sauce: It’s 3 ingredients. That’s it. And it tastes exactly like the restaurant version.
- Versatility: Eat them as an appetizer, throw them in a tortilla for tacos, or put them over rice for a dinner bowl.
“The Crispy Basket” Secret: Cornstarch First
Shrimp are slippery. If you just dip them in egg and breadcrumbs, the coating slides off.
The Secret: You must dust the raw shrimp in cornstarch first. The cornstarch binds to the moisture on the shrimp, creating a tacky surface that the egg wash can grab onto. This ensures your breading stays on the shrimp, not in the bottom of the basket.
Ingredients Needed
The Shrimp:
- 1 lb Raw Shrimp: Peeled and deveined, tail-off. (Medium or Large size works best). Thaw completely if frozen.
The Breading Station:
- 1/2 cup Cornstarch: For the initial dust.
- 2 Eggs: Beaten.
- 1.5 cups Panko Breadcrumbs.
- 1 tsp Garlic Powder & 1/2 tsp Salt.
The Bang Bang Sauce:
- 1/2 cup Mayonnaise: (Kewpie mayo is best, but regular works fine).
- 1/4 cup Thai Sweet Chili Sauce.
- 1 Tbsp Sriracha: (Add more if you like it spicy).
Step-by-Step Instructions
Step 1: Make the Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha. Taste it. Want it sweeter? Add more chili sauce. Spicier? More Sriracha. Set aside in the fridge.
Step 2: The Breading Station
Set up three bowls:
- Bowl 1: Cornstarch.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko mixed with garlic powder and salt.
Step 3: The Dredge
- Toss the shrimp in the Cornstarch (Bowl 1) to coat lightly. Shake off excess.
- Dip into the Egg (Bowl 2).
- Press firmly into the Panko (Bowl 3). Pro Tip: Press the Panko onto the shrimp with your palm to make sure it sticks.
Step 4: The Air Fry
- Preheat your air fryer to 400°F (200°C).
- Arrange the shrimp in a single layer in the basket. Give them space so they crisp evenly. You will likely need to do 2 batches.
- Spray Generously: Spray the shrimp well with cooking oil. Dry Panko = pale shrimp. Oiled Panko = golden shrimp.
- Air fry at 400°F for 6–8 minutes.
- Flip halfway through and spray any dry spots. They are done when they are bright golden brown and curled up.
Step 5: The Toss
Place the cooked crispy shrimp in a large bowl. Spoon about half of the sauce over the shrimp. Toss Gently. You want to coat them, not crush them. Serve immediately with extra sauce on the side for dipping.
“The Crispy Basket” Pro-Tips
- Tail Off: Buy “Tail-Off” shrimp for this recipe. It makes breading easier and eating less messy. If you have tails on, pinch them off before breading.
- Don’t Overcook: Shrimp turn rubbery fast. 8 minutes is usually the absolute max at 400°F.
- Serve on Lettuce: To keep them crispy longer, serve the sauced shrimp on a bed of shredded lettuce or cabbage. This prevents them from sitting in a puddle of sauce on the plate.
FAQ
Can I use frozen breaded shrimp? You can, but the breading won’t be as good as Panko. If you use frozen pre-breaded shrimp, cook according to package directions, then toss in the sauce.
Is this spicy? It has a “medium” kick. The mayo and sweet chili sauce balance out the Sriracha significantly.
Enjoy your spicy, crunchy seafood feast!
