This Thai shrimp dish is so flavorful and better than take-out! With a crispy coating and sweet-tangy sauce, each bite of this bang bang shrimp recipe is full of flavor.
Course 30-minute meal, Appetizer, dinner, Main Course
Spray your air fryer with cooking spray then preheat at 400°F for 2 minutes. Make sure your large shrimp are peeled and deveined.
Make the sauce
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Set aside.
Make the shrimp
Season the shrimp with ½ teaspoon kosher salt and the black pepper. Place the cornstarch and remaining ½ teaspoon kosher salt in one shallow bowl and whisk. Place the milk into a second shallow bowl. Place the panko in a third shallow bowl.
Dredge shrimp into the cornstarch salt bowl first, and shake off excess. Then dip into the milk. Finally, dredge and coat completely with panko crumbs. Set aside on a large plate and repeat with the remaining shrimp until all shrimp are coated.
Arrange shrimp in a single layer in your air fryer basket or trays. You may need to work in batches. Coat tops lightly with a bit of cooking spray. Air fry at 400°F for 5 minutes.
After 5 minutes, remove the shrimp from the air fryer and lightly dip into the sauce, then return to the air fryer. Air fry for 5 more minutes.
Plate shrimp and sprinkle with sliced scallions for garnish. Serve immediately.
Notes
Milk: I use coconut milk or almond milk to keep this dairy-free but you can use regular milk if you want.Heat level: The amount of sriracha in the recipe adds flavor without heat to the sauce, so it's not very spicy. Add more sriracha to the sauce if you want more heat in the dish! Sauce: This recipe makes just enough sauce to cover the shrimp before it goes in the air fryer for the second time. If you want saucier shrimp, make extra sauce to pour over the finished shrimp or to serve alongside it. Batches: Depending on your air fryer, you will most likely need to air fry the shrimp in two to three batches, so as not to overcrowd the shrimp and allow them to cook properly. I usually cook this recipe in two batches. Storage: Store leftover bang bang shrimp in an airtight container in the refrigerator for up to 3 or 4 days.