Air Fryer Bang Bang Shrimp

Thirteen ingredients and thirty minutes, with the crumb crisped in a basket rather than in oil.

This is a plate of shrimp and nothing else. The sauce is whisked while they cook, and it goes on just before serving so the coating stays crisp.

How to Make It

1. Air fryer preheated to 400°F

   Preheat the air fryer to 400°F.

2. Shrimp seasoned, floured, egged, panko-coated and misted

   Season the shrimp with the salt. Dredge in the flour, dip in the egg and coat firmly in the panko. Mist both sides with oil spray.

3. Air-fried 7 to 9 minutes, turned once, until opaque

   Air-fry in a single layer for 7 to 9 minutes, turning once, until crisp and the shrimp are pearly and opaque.

4. Mayonnaise, sweet chili, sriracha and lime whisked

   Whisk the commercial mayonnaise, sweet chili sauce, sriracha and lime juice into the bang bang sauce.

5. Tossed lightly, plated alone, sesame and onion on top

   Toss the hot crisp shrimp lightly with enough sauce to gloss the coating, then plate on their own and finish with the sesame seeds, green onion and chilli flakes.

Ingredient Notes

Large shrimp

One pound, peeled and deveined. Tails on or off, as the photograph shows both.

Panko breadcrumbs

One cup, pressed on firmly. Panko is what gives the craggy crust in an air fryer.

Commercial mayonnaise, sweet chili and sriracha

A third of a cup with three tablespoons and one. Shop-bought mayonnaise is made with pasteurized eggs.

Sesame seeds, green onion and chilli flakes

A tablespoon of mixed white and black seeds, two sliced onions and a quarter teaspoon of flakes, all added at the end.

Why This Recipe Works

• Flour first gives the egg something to hold, which is what keeps panko attached.
• Panko stays coarse and open, so it crisps in dry heat rather than going dense.
• Misting both sides with oil browns the crumb evenly without any pan frying.
• Turning once partway through exposes the underside to the same heat.
• Tossing lightly, and late, glosses the shrimp without softening the crust.

Success Tips

• Keep one hand for the wet dip and one for the dry crumb, or both turn to paste.
• Leave space between the shrimp in the basket so the crust crisps all round.
• Sauce them at the last moment; sitting in the sauce softens the panko.

Serving Ideas

Four appetizer plates of crisp shrimp glossed in creamy orange-red bang bang sauce, finished with white and black sesame seeds, sliced green onion and chilli flakes - nothing under them.