Air-Fried Bang Bang Shrimp

I don't often deep-fry at home for so many reasons, so I wasn't about to make bang bang shrimp in my kitchen. Now that air-frying has come into our lives... there is an answer!

Now Let’s Get Cooking
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If you’ve ever been to a Bonefish Grill you will have undoubtedly tried their Bang Bang Shrimp. It’s their famous deep-fried shrimp appetizer that has a creamy spicy mayonnaise-based sauce on top and it has grown to have a bit of a cult following. Before I ever went to a Bonefish Grill I had a friend ask me if I knew how to make Bang Bang Shrimp. That, in fact, was the reason I went to Bonefish for the first time. I didn’t have an answer for my friend, but once I discovered it was a deep-fried dish I didn’t really think about it again. 

Bang Bang Shrimp in process with coated shrimp in an air fryer basket.

The bang bang sauce is very simple. It’s simply mayonnaise, sweet Thai chili sauce and sriracha hot sauce – all whisked together. Couldn’t really be any easier. If you wanted to make the sauce lighter, you could substitute Greek yogurt for the mayonnaise, but it won’t be quite as authentic at the original version. As for the shrimp, you need to dredge it properly (that means flour first, then egg, then crumbs) and adding a little cornstarch to the breadcrumbs helps give the shrimp extra coating and crunch. Then, it’s a straight road to the finish line with a spritz of oil and your air fryer doing the rest. 

Bang Bang Shrimp in process with the air-fried shrimp on parchment paper and a bowl of bang bang sauce.

Serve these with little forks for people to spike their shrimp off a family-style serving platter or plate them on individual appetizer plates lined with lettuce leaves, serving 4 to 5 shrimp per person.

Bang Bang Shrimp on lettuce a white oval platter on a wooden table.

If you liked this recipe for air-frying shrimp, you will probably also like the air-fried coconut shrimp recipe which uses a similar easy method.

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Air-Fried Bang Bang Shrimp

  • Prep Time: 20 m
  • Cook Time: 8 m
  • Total Time: 28 m
  • Servings:
    4

Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 eggs beaten
  • ½ cup cornstarch
  • ½ cup breadcrumbs
  • 1 pound extra-large shrimp peeled and deveined
  • ¼ cup mayonnaise
  • ¼ cup sweet Thai chili sauce
  • 2 to 3 teaspoons sriracha hot sauce
  • 2 scallions finely chopped
  • green leaf lettuce leaves for serving

Instructions

  1. Set up a dredging station for the shrimp. Combine the flour, salt and freshly ground black pepper in a zipper sealable plastic bag; beat the eggs together in a medium bowl; and combine the breadcrumbs and cornstarch in a shallow dish or cake pan. Add the shrimp to the bag of flour, seal the bag and toss the shrimp around to coat them evenly with the flour. Remove the shrimp from the bag, shake off any excess flour and gently toss them with the egg to coat on all sides. Finally, add the shrimp to the breadcrumbs in small batches and gently press the crumbs onto all sides of the shrimp.
  2. Pre-heat the air fryer to 400°F.
  3. Spritz the shrimp with canola oil and air-fry in batches at 400ºF for 6 minutes. Turn them over, spritz with oil again and air-fry an additional 2 minutes.
  4. While the shrimp is air-frying, combine the mayonnaise, sweet Thai chili sauce and 2 tablespoons sriracha sauce in a large bowl, whisking until smooth. Season to taste, adding more sriracha sauce to suit your spice level.
  5. Before serving, load all the air-fried shrimp into the air fryer and air-fry at 370°F for 1 to 2 minutes just to heat everything.
  6. Transfer the hot air-fried shrimp to the bowl with the bang bang sauce. Gently toss with a rubber spatula to evenly coat the shrimp and then transfer to a serving platter lined with lettuce leaves. Top with chopped scallions and serve immediately.
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Comments (9)Post a Reply

  1. While I haven’t used the air fryer for this (I will now), I have made this with a few changes – we prefer the spicy Thai Chili sauce. Add hot sauce to the mayomix, put teh cornstarch in with the flour, not the breadcrumbs and also add some cayenne to the flour. Okay, we like it kicky.

  2. You are the best..Thank you so much for coming into my world! Had trouble trying to copy the air fryer chart….could not download it with out adding another program to do it. Anyway of printing it without having to download yet another program?

    Hugs, Miami Marilyn

    1. Hi Marilyn. You should be able to simply download the chart without another program, but I expect it depends on what operating system you are using, what version of operating system, etc… I’m no computer tech guru, I’m afraid. Usually, it simply downloads to a download folder and then you can open it and print it using the default software set up in your computer. Wish I could be more helpful. 😬 ML


  3. My husband and I thoroughly enjoyed this, and are excited to have access to bang bang shrimp now that we live so far from Bonefish Grill. The outside texture was perfect, and the sauce was amazing. I am new to air frying, and wonder how I might modify the recipe so the shrimp might be less firm? I would hate to sacrifice the crispness but wonder if anyone has tried less time or perhaps a lower temperature? Thanks for sharing this great recipe!


  4. The batter was too thick. Flavor was just not similar to what Bonefish restaurant serves. My kids did not like it either. 🙁

    1. Hi LG. This recipe doesn’t actually have a batter – the shrimp are breaded instead by dredging in flour, then coating with egg and then coated with breadcrumbs and cornstarch – so it’s not exactly like the deep-fried version at Bonefish. I’m sorry you and your kids didn’t like it. Maybe trying it again with the dredging instructions would be more successful for you.
      ML


  5. We tried this tonight with a few changes. We used chili sauce instead of Thai sauce. We also used avocado mayo and Panko breadcrumbs. We used medium size shrimp instead of extra large. The recipe called for 400 degrees but our air fryer maxed out at 390 degrees. So we set the time just as the recipe called for. The batter turned out crispy and the shrimp were firm. The sauce was good but we would really like to use Thai sauce and Italian breadcrumbs next time for the right recipe flavor. This recipe is well worth another remake.

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