Delicious Air Fryer Bang Bang Shrimp

I’d never heard of bang bang shrimp until my family went to a seafood restaurant chain a few years ago. My kids ordered it, and I thought the name sounded ridiculous. Then I tried a bite, and I got it—the sweet and spicy sauce really does pack a punch.

The restaurant version is deep-fried, which makes it pretty heavy. But when I started making it at home in the air fryer, I realized I could get that same crispy coating without all the oil. The air fryer circulates hot air around the shrimp, so the panko gets nice and crunchy while the shrimp stays tender inside. Plus, there’s way less mess to clean up afterward, which is always a win in my book.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to use large or jumbo shrimp (around 16-20 count per pound) since they hold up better to the breading and air frying process. Fresh or frozen shrimp both work great here – just make sure frozen shrimp are completely thawed and patted dry before you start breading them. I recommend buying shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on or off is totally up to your personal preference. If you’re buying frozen shrimp, avoid any bags with visible ice crystals or freezer burn, as that’s a sign they weren’t stored properly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Buttermilk: Don’t have buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Panko crumbs: Regular breadcrumbs work fine, though your shrimp won’t be quite as crispy. You can also crush up cornflakes or crackers for a different crunch.
• Shrimp: If shrimp isn’t your thing or you can’t find it, try this recipe with chicken tenders cut into bite-sized pieces or even cauliflower florets for a vegetarian version. Just adjust cooking time accordingly – chicken will need a few extra minutes.
• Chili sauce: Sweet chili sauce is what you’re looking for here, but if you can’t find it, mix equal parts ketchup and honey with a dash of hot sauce to get a similar sweet-spicy flavor.
• Mayo: Greek yogurt or sour cream can stand in for mayo if you prefer, though the sauce will be a bit tangier and less rich.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with air fryer shrimp is overcrowding the basket, which leads to steaming instead of crisping – arrange the shrimp in a single layer with space between each piece for the best crunch.

Skipping the cooking spray on the breaded shrimp is another common error that results in a pale, less crispy coating, so make sure to give them a good spray both before and after flipping.

Since shrimp cook quickly and can turn rubbery when overdone, start checking them at the 8-minute mark rather than waiting the full 10 minutes, especially if you’re working with smaller shrimp.

Finally, toss the shrimp with the bang bang sauce right before serving rather than letting them sit in it, which keeps the coating crispy instead of soggy.

What to Serve With Bang Bang Shrimp?

Bang bang shrimp is pretty rich and spicy, so I like pairing it with something fresh and crunchy like a simple cabbage slaw or a crisp Asian-style salad with shredded carrots and cucumber. You can also serve it over white rice or fried rice to make it more filling and help balance out the heat from the sauce. If you want to turn it into a full meal, try stuffing the shrimp into soft flour tortillas with some shredded lettuce and extra sauce for easy tacos. Steamed edamame or stir-fried vegetables on the side also work great to round out the plate.

Storage Instructions

Store: Keep any leftover bang bang shrimp in an airtight container in the fridge for up to 2 days. The breading won’t be quite as crispy after storing, but the flavor is still great. I like to store the extra sauce separately so it doesn’t make the shrimp soggy.

Reheat: Pop the shrimp back in the air fryer at 350°F for about 3-4 minutes to crisp them back up. You can also use the oven at 375°F for 5-7 minutes if you don’t have an air fryer handy. Skip the microwave if you can, since it’ll make the breading soft and chewy instead of crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 65-75 g
• Fat: 65-75 g
• Carbohydrates: 165-185 g

Ingredients

For the shrimp:

• 1 lb shrimp (peeled and deveined)
• 1.25 cups buttermilk
• 1.25 cups flour (I always use King Arthur all-purpose flour)
• 2.25 cups panko crumbs (gives a much crispier texture than standard breadcrumbs)
• 1 tsp pepper
• 0.5 tsp salt

For the sauce:

• 0.5 cup mayo (I prefer Hellmann’s mayonnaise)
• 0.5 cup chili sauce (I use Thai Kitchen sweet chili sauce)
• 0.5 tsp sriracha

Step 1: Prepare the Breading Station and Marinate Shrimp

• 1 lb shrimp
• 1.25 cups buttermilk
• 1.25 cups flour
• 1 tsp pepper
• 0.5 tsp salt
• 2.25 cups panko crumbs

Set up your breading station with three shallow bowls: combine flour with pepper and salt in the first bowl, pour buttermilk into the second bowl, and place panko crumbs in the third bowl.

While your breading station is ready, place the peeled and deveined shrimp in a separate bowl and pour the buttermilk over them.

I always make sure every shrimp is fully submerged in the buttermilk—this tenderizes the shrimp and helps the coating adhere beautifully.

Let this soak while you prep the rest of your ingredients, or if you have time, marinate for up to 4 hours in the refrigerator for maximum flavor and tenderness.

Step 2: Bread the Shrimp

• buttermilk-soaked shrimp from Step 1
• flour mixture from Step 1
• panko crumbs from Step 1

Working with one shrimp at a time, remove it from the buttermilk and coat it thoroughly in the flour mixture, shaking off any excess.

Dip the floured shrimp back into the buttermilk, then immediately press it into the panko crumbs, making sure all sides are well covered for maximum crispiness.

I like to use the panko from King Arthur or a premium brand—it gives a noticeably crunchier texture than standard breadcrumbs.

Place each breaded shrimp on a plate as you finish, and try not to stack them so the coating stays intact.

Step 3: Air Fry the Shrimp

• breaded shrimp from Step 2

Preheat your air fryer to 390°F for about 3 minutes.

Lightly spray the air fryer basket with cooking spray, then arrange the breaded shrimp in a single layer without overcrowding—they should have space between them for air to circulate.

Spray the tops of the shrimp generously with cooking spray; this helps them crisp up beautifully.

Cook for 5 minutes at 390°F, then flip each shrimp carefully, spray the other side, and cook for another 5 minutes until they’re golden and crispy.

Step 4: Make the Bang Bang Sauce

• 0.5 cup mayo
• 0.5 cup chili sauce
• 0.5 tsp sriracha

While the shrimp is air frying, combine the mayo, chili sauce, and sriracha in a small bowl, stirring until smooth and well blended.

Taste the sauce and adjust the heat level by adding more or less sriracha to your preference.

I prefer using Hellmann’s mayo for its creaminess and Thai Kitchen sweet chili sauce for the perfect balance of sweet and tangy—this combination really makes the bang bang sauce shine.

Step 5: Finish and Serve

• cooked shrimp from Step 3
• bang bang sauce from Step 4

Transfer the crispy shrimp from the air fryer to a serving bowl while they’re still warm.

Pour the bang bang sauce over the shrimp and toss gently to coat everything evenly, or serve the sauce on the side if you prefer.

Serve immediately while the shrimp is at its crispiest, and enjoy the perfect combination of crunchy coating and creamy, spicy sauce.

Delicious Air Fryer Bang Bang Shrimp

Delicious Delicious Air Fryer Bang Bang Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the shrimp::

• 1 lb shrimp (peeled and deveined)
• 1.25 cups buttermilk
• 1.25 cups flour (I always use King Arthur all-purpose flour)
• 2.25 cups panko crumbs (gives a much crispier texture than standard breadcrumbs)
• 1 tsp pepper
• 0.5 tsp salt

For the sauce::

• 0.5 cup mayo (I prefer Hellmann's mayonnaise)
• 0.5 cup chili sauce (I use Thai Kitchen sweet chili sauce)
• 0.5 tsp sriracha

Instructions

 

• Set up your breading station with three shallow bowls: combine flour with pepper and salt in the first bowl, pour buttermilk into the second bowl, and place panko crumbs in the third bowl. While your breading station is ready, place the peeled and deveined shrimp in a separate bowl and pour the buttermilk over them. I always make sure every shrimp is fully submerged in the buttermilk—this tenderizes the shrimp and helps the coating adhere beautifully. Let this soak while you prep the rest of your ingredients, or if you have time, marinate for up to 4 hours in the refrigerator for maximum flavor and tenderness.
• Working with one shrimp at a time, remove it from the buttermilk and coat it thoroughly in the flour mixture, shaking off any excess. Dip the floured shrimp back into the buttermilk, then immediately press it into the panko crumbs, making sure all sides are well covered for maximum crispiness. I like to use the panko from King Arthur or a premium brand—it gives a noticeably crunchier texture than standard breadcrumbs. Place each breaded shrimp on a plate as you finish, and try not to stack them so the coating stays intact.
• Preheat your air fryer to 390°F for about 3 minutes. Lightly spray the air fryer basket with cooking spray, then arrange the breaded shrimp in a single layer without overcrowding—they should have space between them for air to circulate. Spray the tops of the shrimp generously with cooking spray; this helps them crisp up beautifully. Cook for 5 minutes at 390°F, then flip each shrimp carefully, spray the other side, and cook for another 5 minutes until they're golden and crispy.
• While the shrimp is air frying, combine the mayo, chili sauce, and sriracha in a small bowl, stirring until smooth and well blended. Taste the sauce and adjust the heat level by adding more or less sriracha to your preference. I prefer using Hellmann's mayo for its creaminess and Thai Kitchen sweet chili sauce for the perfect balance of sweet and tangy—this combination really makes the bang bang sauce shine.
• Transfer the crispy shrimp from the air fryer to a serving bowl while they're still warm. Pour the bang bang sauce over the shrimp and toss gently to coat everything evenly, or serve the sauce on the side if you prefer. Serve immediately while the shrimp is at its crispiest, and enjoy the perfect combination of crunchy coating and creamy, spicy sauce.