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These crispy Bang Bang Shrimp are tossed in a creamy sweet sauce and made right in the air fryer for a lightning-fast appetizer or main dish. Lightly breaded bites of shrimp come out juicy on the inside and perfectly crunchy on the outside. The classic sauce brings heat and a kiss of tang, making this dish the star of any weeknight dinner or game-day table.
I pulled this out during a Saturday night with friends and every batch was devoured before it even made it off the tray.
Ingredients
- Buttermilk: For soaking shrimp and dredging, which makes the crust extra tender and helps breadcrumbs stick generously. Look for whole buttermilk if possible.
- Fresh shrimp: Peeled and deveined for maximum flavor and juiciness. Wild-caught or US domestic are my go-to.
- All-purpose flour: Forms the first layer, helping the coating cling to the shrimp. Sift for the best results.
- Panko bread crumbs: Bring that signature crunch. Japanese panko gives an airy texture, so try to find that brand.
- Black pepper: To season the breading. Freshly ground yields the most punch.
- Sriracha sauce: Brings the heat. Control the kick to your liking by adding less or more.
- Mayonnaise: Forms the base of that iconic sauce. Rich and creamy. Duke’s or Kewpie makes a difference here.
- Sweet chili sauce: For balance of sweetness and chili flavor. Look for Thai bottled chili sauce in the Asian section for best flavor.
Instructions
- Soak the Shrimp:
- Nestle the peeled and deveined shrimp in half a cup of buttermilk, ideally overnight or for at least four hours in the fridge. This keeps them tender and infuses subtle tang.
- Set Up the Breading Station:
- Lay out three shallow bowls in a row—first bowl will have flour and freshly ground black pepper well mixed, second bowl will have remaining buttermilk, third bowl holds a mountain of panko crumbs. Thoroughly pat shrimp dry on paper towels directly before starting to ensure the breading sticks.
- Coat the Shrimp:
- Dredge one shrimp at a time in the seasoned flour, shake off excess. Dip immediately into the buttermilk bath for a wet coating. Transfer to the bowl of panko, pressing gently on both sides until the entire surface is coated in crunchy bits. Use dry hands for this part.
- Cook in the Air Fryer:
- Arrange breaded shrimp in a single layer in sprayed air fryer basket—do not overcrowd or the coating will steam and soften. Generously mist shrimp with cooking spray for even browning. Cook at three hundred ninety degrees Fahrenheit for five minutes, flip gently, then mist again and cook for five more minutes. Shrimp will be sizzling, golden, and crisp.
- Mix the Sauce and Toss:
- In a small bowl, whisk together sriracha, mayo, and sweet chili sauce. Adjust sriracha for your spice preference. Transfer hot shrimp immediately to a clean bowl and pour sauce over. Toss gently with tongs until every piece is evenly glazed.
- Serve and Garnish:
- Pile shrimp on a platter lined with lettuce. Sprinkle chopped cilantro if desired. Serve while piping hot for ultimate crunch.
My personal favorite is how the panko crumbs fry up so light in the air fryer that you get crunch without any oiliness. This recipe takes me back to late movie nights when my family would gather and shrimp was always the first to disappear.
Storage Tips
Leftover shrimp keep well in an airtight container in the fridge for up to two days. To reheat, air fry at three hundred fifty degrees for two to three minutes until crisp again. Avoid microwaving as the crust will soften.
Ingredient Substitutions
If you are short on buttermilk, mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes. For a gluten free version, try using a gluten free flour blend and rice based panko found in some grocery stores. You can swap out sriracha for another Asian chili garlic sauce or even a little cayenne if sriracha is not on hand.
Serving Suggestions
These shrimp are delicious tucked into warm tortillas with shredded lettuce for easy tacos rather than serving as finger food. Try layering them over jasmine rice and quick stir fried veggies for a hearty bowl. The bang bang sauce can double as a dressing for slaw on the side.
Cultural and Historical Note
Bang Bang Shrimp originally takes after a famous restaurant appetizer inspired by Asian flavors with a Southern American twist. Sweet chili and sriracha blend with classic mayo for a sauce that is as craveable now as when it first hit menus. Wild caught Gulf shrimp are a nod to my Southern upbringing.
Seasonal Adaptations
Use pre-peeled frozen shrimp for a wintertime shortcut. Sprinkle in fresh garden herbs like chives in spring for brightness. Toss with sliced cucumbers or slaw in summer for a light party platter.
Success Stories
Friends who claimed they didn’t like shrimp always ask for seconds after trying these. Make a double batch if serving a crowd because they go fast. My cousin requests these for every family reunion now.
Freezer Meal Conversion
Bread the shrimp up to the panko step then freeze in a single layer on a tray. When ready to cook, air fry straight from frozen adding two extra minutes per side. Store frozen shrimp up to one month.
These shrimp are sure to impress guests and family alike. Make them once, and you’ll never go back to takeout versions again.
Common Recipe Questions
- → What makes the bang bang sauce unique?
The bang bang sauce combines creamy mayo, sweet chili, and spicy sriracha for a vibrant, layered flavor profile.
- → Can I use frozen shrimp for this dish?
Yes, just thaw and pat dry before soaking in buttermilk and coating for best texture and flavor absorption.
- → How do I keep the shrimp extra crispy in the air fryer?
Ensure shrimp are well coated in panko and avoid crowding the basket. Lightly spray with cooking oil for crunch.
- → What sides pair well with bang bang shrimp?
Fresh lettuce, coleslaw, or steamed rice balance the dish’s bold flavors and add great texture contrasts.
- → Can I fry the shrimp on the stovetop instead?
Yes, frying in hot oil creates a crisp finish; just drain on paper towels before tossing with sauce.