The restaurant favourite, made lighter in the air fryer. A cornflour-and-panko coat crisps the shrimp without deep frying, and the bang bang sauce comes together in one bowl. Toss just before serving so they stay crunchy, or keep the sauce on the side for dipping.
Everything you need
- 500 g large shrimp, peeled
- ¼ cup (30 g) cornflour (cornstarch)
- 1 large egg
- 1 cup panko breadcrumbs
- ⅓ cup (75 g) mayonnaise
- 3 tbsp sweet chilli sauce
- 1 tbsp sriracha, to taste
- 1 tsp honey
- as needed oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Pat the shrimp very dry. Set up three bowls: cornflour, beaten egg, and panko.
For this step
- 500 g large shrimp
- ¼ cup (30 g) cornflour (cornstarch)
- 1 cup panko breadcrumbs
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Coat each shrimp in cornflour, then egg, then panko, pressing so it sticks. Spray all over with oil.
For this step
- 500 g large shrimp
- ¼ cup (30 g) cornflour (cornstarch)
- 1 cup panko breadcrumbs
- as needed oil spray
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Preheat the air fryer to 200°C / 400°F. Lay the shrimp in a single layer with space around each one.
For this step
- 500 g large shrimp
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Air fry for 8 to 10 minutes, turning halfway, until golden and crisp. Shrimp cook fast, so check at 8 minutes.
For this step
- 500 g large shrimp
-
Whisk the mayo, sweet chilli, sriracha and honey into a smooth sauce.
For this step
- 3 tbsp sweet chilli sauce
- 1 tbsp sriracha
- 1 tsp honey
-
Toss the hot shrimp in half the sauce, or serve the sauce alongside for dipping so they stay crunchy. Finish with spring onion.
For this step
- 500 g large shrimp
- 3 tbsp sweet chilli sauce
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Dry the shrimp really well before coating. Surface water stops the crumb sticking and going crisp.
- For maximum crunch, keep the sauce on the side and dip rather than toss.
Make it your own
- Serve in lettuce cups or over rice as a bang bang shrimp bowl.
- Add a squeeze of lime and a pinch of chopped coriander to the sauce.
Storing & reheating
Best fresh and hot. Re-crisp leftovers at 190°C for 3 minutes. Keep the sauce separate in the fridge.
Frequently asked
How long do you air fry shrimp?
Breaded shrimp take 8 to 10 minutes at 200°C / 400°F, turning halfway. They cook quickly, so check early to avoid rubbery shrimp.
Can I use frozen shrimp?
Yes, thaw them fully and pat very dry first, or the coating won't stick and they'll steam instead of crisp.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.