Crispy Air Fryer Bang Bang Shrimp Recipe Easy Homemade Spicy Sauce

Let me tell you, the scent of golden, crispy shrimp sizzling gently with a spicy-sweet glaze wafting from my air fryer is enough to make anyone’s mouth water. The first time I made this Crispy Air Fryer Bang Bang Shrimp with Creamy Spicy Sauce, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember being knee-high to a grasshopper when my grandma first introduced me to spicy shrimp dishes, but this air fryer version? It’s pure magic—dangerously easy and packed with that addictive bang bang flavor we all crave.

Years ago, on a rainy weekend, I decided to recreate that classic bang bang shrimp I’d loved from restaurants but with a homemade twist that was lighter and faster. Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). It’s that perfect balance of crispy, creamy, and spicy that brightens up any meal or party platter. Whether you’re looking for a sweet treat for your kids or a show-stopping appetizer for your next potluck, this recipe shines. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting—and I’m convinced it feels like a warm hug in every bite. You’re going to want to bookmark this one, trust me!

Why You’ll Love This Recipe

From my kitchen to yours, this Crispy Air Fryer Bang Bang Shrimp recipe offers a delightful combo of flavor, texture, and ease that stands out from the crowd. Here’s why it’s quickly become a favorite:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Entertaining: Great for potlucks, game day snacks, or cozy dinners with a spicy kick.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, the spicy sauce is dangerously addictive!
• Unbelievably Delicious: The crispy air-fried shrimp paired with that creamy spicy sauce is next-level comfort food.

What really sets this recipe apart is the use of the air fryer for that perfect crunch without deep frying, making it lighter yet still indulgent. The creamy spicy sauce combines mayo, sweet chili sauce, and a touch of sriracha for a flavor profile that’s balanced and vibrant. It isn’t just another bang bang shrimp recipe—it’s the best homemade version you’ll find. This dish is the kind you close your eyes after the first bite and say, “Yep, that’s it.” Whether you’re impressing guests without the stress or turning a simple meal into something memorable, this recipe delivers the goods.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

• Shrimp: 1 pound (450 g) large shrimp, peeled and deveined (tail-on for extra crunch if you like)
• Flour: ½ cup (60 g) all-purpose flour (you can use almond flour for gluten-free)
• Cornstarch: ¼ cup (30 g) cornstarch (adds extra crispiness)
• Eggs: 2 large, beaten (room temperature best for coating)
• Panko breadcrumbs: 1 cup (100 g) Japanese-style panko for that light, airy crunch
• Cooking spray: Olive oil or avocado oil spray (keeps shrimp crispy in the air fryer)
• For the Creamy Spicy Sauce:
• ½ cup (120 ml) mayonnaise (I recommend Duke’s or Hellmann’s for best texture)
• 3 tablespoons sweet chili sauce (grab the brand with real chili flakes for a little heat)
• 1 to 2 teaspoons sriracha (adjust based on how spicy you like it)
• 1 teaspoon honey or maple syrup (balances the heat with a touch of sweetness)
• 1 teaspoon lime juice (freshly squeezed adds brightness)
• Optional Garnishes: Chopped green onions, sesame seeds, or fresh cilantro for extra pop

For best results, choose fresh or thawed shrimp, and if you want to make this dairy-free, swap mayo with a plant-based alternative. In summer, you might add a squeeze of fresh orange juice to the sauce for a fruity twist.

Equipment Needed

• Air fryer: Essential for this recipe’s signature crispiness without deep frying. I use a 5.8-quart model, but any size that fits your shrimp works.
• Mixing bowls: At least two – one for the flour mixture, another for the beaten eggs.
• Whisk or fork: For beating eggs and mixing sauce.
• Measuring cups and spoons: To keep ingredient amounts precise.
• Tongs or fork: For coating and flipping shrimp.
• Baking sheet or plate: To hold breaded shrimp before air frying.
• Optional: Silicone brush for oil spraying if you prefer over aerosol sprays.

If you don’t have an air fryer, a convection oven with a wire rack can work, but results might differ slightly. I’ve experimented with both, and the air fryer consistently delivers better crunch with less oil. Keeping your air fryer clean and well-maintained is key to even cooking—wipe the basket regularly to avoid buildup.

Preparation Method

1. Prep the shrimp: Rinse and pat dry 1 pound (450 g) large shrimp. Leaving tails on is optional but adds a nice handle for eating. Dry shrimp crisp up better!
2. Set up your dredging stations: In one bowl, mix ½ cup (60 g) all-purpose flour with ¼ cup (30 g) cornstarch. In a second bowl, beat 2 large eggs until smooth. In a third plate or shallow bowl, place 1 cup (100 g) panko breadcrumbs.
3. Coat the shrimp: Working in batches, dip each shrimp first in the flour mixture, shaking off excess, then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press panko lightly so it sticks well.
4. Preheat your air fryer: Set to 400°F (200°C) and let it run empty for 3 minutes. This step helps get that crispy crust.
5. Arrange shrimp in the air fryer basket: Place coated shrimp in a single layer, leaving space so air can circulate. Spray lightly with cooking oil spray for extra crunch.
6. Cook the shrimp: Air fry for 8-10 minutes at 400°F (200°C), flipping halfway through and spraying again if needed. The shrimp should be golden and crispy with an internal temperature of 120°F (49°C).
7. Make the creamy spicy sauce: While shrimp cooks, whisk together ½ cup (120 ml) mayonnaise, 3 tablespoons sweet chili sauce, 1-2 teaspoons sriracha, 1 teaspoon honey, and 1 teaspoon lime juice until smooth and glossy. Taste and adjust spice or sweetness as you like.
8. Combine shrimp and sauce: Toss the crispy shrimp gently in the sauce until coated evenly. You can reserve some sauce for dipping if you prefer.
9. Garnish and serve: Sprinkle with chopped green onions, sesame seeds, or fresh cilantro for a fresh pop of color and flavor. Serve immediately for best texture.

Pro tip: Don’t overcrowd the air fryer basket; cook in batches if necessary to keep the shrimp crispy. Also, if your shrimp seem a bit dry, a quick spritz of oil before the last minute helps bring back that golden crunch.

Cooking Tips & Techniques

Getting crispy shrimp with creamy spicy sauce just right can be tricky, but a few tricks make all the difference. First, drying your shrimp thoroughly before dredging is crucial. Any moisture means soggy coating, so pat them until they’re almost dry.

Next, the double coating with flour and cornstarch helps create that light, crunchy crust. Cornstarch absorbs moisture better than flour alone, so don’t skip it! Panko breadcrumbs give the best airy crunch compared to regular breadcrumbs.

When air frying, preheating the appliance and not overcrowding the basket are essential. I learned the hard way—shrimp piled up just steam instead of crisp. Flipping halfway ensures even cooking and color.

For the sauce, balancing heat and sweetness is key. I always start with less sriracha and add more after tasting. If it’s too spicy, a splash more mayo or honey cools it down.

Multitasking tip: Whisk your sauce while shrimp cooks to save time, and if you want to prep ahead, keep sauce refrigerated separately and toss shrimp just before serving to preserve crispness.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour and panko breadcrumbs for gluten-free flour and gluten-free panko or crushed rice crackers.
• Spicy Level: Adjust sriracha in the sauce or add a pinch of cayenne pepper to the flour mixture for an extra kick.
• Different Protein: Try this recipe with chicken tenders or tofu cubes for a plant-based twist—just adjust cooking time accordingly.
• Cooking Method: If you don’t have an air fryer, bake shrimp at 425°F (220°C) on a wire rack for about 10-12 minutes, flipping once; results will still be delicious but slightly less crispy.
• Personal Variation: I once added a splash of lime zest into the sauce for a citrusy brightness that paired beautifully with the spicy creaminess.

Serving & Storage Suggestions

Serve the Crispy Air Fryer Bang Bang Shrimp hot or warm, straight from the air fryer tossed in sauce. It’s fantastic over a bed of steamed jasmine rice or alongside crisp salad greens to balance the richness. For drinks, a cold beer or a crisp white wine like Sauvignon Blanc pairs beautifully.

Leftovers store well in an airtight container in the refrigerator for up to 2 days. To reheat, pop shrimp back into the air fryer at 350°F (175°C) for 3-4 minutes to bring back crispiness—microwaving tends to make them soggy, so avoid that if you can. The sauce can be stored separately for freshness. Over time, the flavors meld and intensify, making it even tastier the next day.

Nutritional Information & Benefits

Each serving of this Crispy Air Fryer Bang Bang Shrimp (about ½ cup) is roughly 250 calories, with approximately 18 grams of protein, 15 grams of fat, and 12 grams of carbs. Thanks to air frying, this recipe uses significantly less oil than traditional frying, making it a lighter option without sacrificing flavor or texture.

Shrimp is a great source of lean protein and provides important nutrients like selenium and vitamin B12. The creamy spicy sauce includes healthy fats from mayonnaise and antioxidants from chili and lime. This recipe can easily be made gluten-free to suit dietary needs. Just be mindful of potential allergens like shellfish and eggs.

Conclusion

If you’re after a dish that’s crispy, creamy, and packed with a punch of spicy flavor, this Crispy Air Fryer Bang Bang Shrimp with Creamy Spicy Sauce should be at the top of your list. It’s quick, simple, and downright addictive. I love how it brings a little excitement to weeknight dinners or parties without a ton of fuss.

Feel free to tweak the spice level or swap ingredients to suit your taste—that’s the beauty of cooking at home! I’m always thrilled when friends ask for this recipe because it’s a guaranteed crowd-pleaser. Give it a try, and don’t forget to share your tweaks or questions below. Here’s to many delicious, crispy bites ahead!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely and pat dry before breading to avoid soggy coating.

Is it necessary to use both flour and cornstarch?

Combining flour and cornstarch helps create the crispiest crust by absorbing moisture better than flour alone, so I recommend keeping both.

How spicy is the creamy spicy sauce?

The heat level is mild to medium but can be adjusted by adding more or less sriracha according to your preference.

Can I prepare the sauce ahead of time?

Absolutely! The sauce keeps well in the fridge for up to 3 days. Just toss with shrimp right before serving.

What’s the best way to reheat leftovers?

Use the air fryer at 350°F (175°C) for 3-4 minutes to get that crispy texture back. Avoid microwaving if possible.

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