Air Fryer Bang Bang Shrimp

Lowered temp to 350 and air fried for 8 minutes … shook about 1/2 way through … Perfect!! It will get a little messy when you shake so you may want foil under basket. We can’t add a photo because we ate it all

It was excellent. After Batter put the shrimp in the fridge until cooking came out so good better than the restaurant

This isn’t as good as Bone Fish Grill’s Bang Bang Shrimp…but nobody does it better than them. I recommend preheating your fryer and spraying the basket with Pam before placing shrimp in it.

We enjoyed this recipe very much. The second batch turned out better than the first when we lowered the heat to 180 and cooked for 8 minutes.

This is pretty good! 400 degrees seems to be too high of a temp though. My first batch of Jumbo size shrimp was cooked for 12 min at that temp and the Panko breadcrumbs were somewhat burnt. I made the second batch at the same temp for only 10 min. Still had some burnt Panko crumbs and the shrimp was just cooked through. I will definitely make this again but I think that I will lower the temp to 375 for 12 mins to see of results improve. Thanks Nicole for this recipe!

We loved this (those of us in my family that would eat shrimp)! I bought a pound of shrimp, which was about 42 shrimp. After 32 shrimp were dipped in the sauce, it was gone. So I would suggest just getting 3/4 lb. shrimp next time I made this. The other issue is all of the sauce was gone at this point and there was nothing left to use when we ate the cooked product. Luckily I had made Bang Bang Tofu the night before and had leftover sauce from that which we used. It was super delicious! It even heated up nicely in the toaster oven the next night for leftovers. I was only able to get 12 shrimp into my air fryer at a time so it took a number of batches to get all of my shrimp cooked. My mother-in-law thought it tasted just like Bonefish Grill’s recipe!

Great recipe the taste is very flavorful will make again

Homerun! Absolutely delicious, easy to prepare and very little mess due to no deep frying. I cheated though and used Yum Yum sauce available in most grocery stores. After air frying I gently tossed the shrimp in more Yum Yum sauce and served hot as a appetizer.

Flavor was good, but it was very messy to prepare and the breading fell off. I did thin out the sauce with some milk and added some sugar to the sauce because all I had was regular chili sauce, it wasn’t sweet at all, so it was originally pretty spicy. Maybe dipping in flour, egg and then panko would work better? Try it though, it’s pretty good. I did cook them for about 6 minutes longer to try to crisp the shrimp more.

I used uncooked shrimp. I used potato starch instead of flour and chilled shrimp prior to dredging them…worked very well. 400 for 8 minutes, remove/turn, and 6 minutes more. Results were quite good.

This certainly had a kick. It was a little hotter than I like, but heat lovers will love this. The cooking time was a little less than the recipe called for for my machine.

Excellent! Just got a hot air fryer and this was one of the first recipes I tried. We will have this again.

My BF absolutely loved these! I didn’t have siracha so sub whatever hot sauce was in the pantry. I did add a tad bit more chili sauce and hot sauce to the mayo just because I wanted to kill the flavor of the mayo (not a fan). I cooked for less time…but ovens are different. Trying to make a meal out of it, I sautéed vegetables (leeks, yellow squash, zuchinni, shrooms, bell…fridge raid) and added some of the sauce to the skillet with the addition of water, tamari, garlic and ginger to make a juicer sauce for the veggies while keeping the original flavor. I served a bed of fried rice with the tasty sauced veggies and shrimps on top! With the extra sauce on the side for dipping! You know it’s good when he is still snacking while on dish duty! Thank you so much for sharing!

I followed the recipe with these two exceptions: 1. I cooked at 390 instead of 400, because that’s as high as my air fryer would go, 2. I used more panko because it stuck well and I was running out.. I used raw 16-20 jumbo shrimp that I have never had a failure with in the past. I cooked for 12 minutes. The shrimp looked good as far as browning goes. But they were dry, dry, dry, and heading towards disasterously overcooked, even at 390. The breading was crispy, but dry too on the surface, and a little doughy underneath. Finally, I thought whatever flavor the shrimp had left was stolen by the bam bam sauce. It was an injustice to some nice shrimp. Full disclaimer: this was only my third time with the air fryer. Maybe I’m not so keen on air frying. We shall see.

This was very tasty BUT, my air fryer could cook only 8 pieces at a time, and cooked them in 8 minutes, not 12. I had to cook a number of batches, and put them into a low oven, 200 degrees, to stay warm. Some got overcooked and tough. The sauce was good, but I had to make more, and did have to dilute it with water. It did not stick very well to the floured shrimp. It took more pano than the recipe said; luckily I had plenty. The taste was delicious, but the difficult preparation lowered my rating.

These were delicious and crispy. The sauce was too thick, so I thinned it with a little water, maybe a tablespoon, and I had to use more panko than called for. I don’t know what sweet chili sauce is, there was nothing by that name in the Asian section of my grocery store, so I used chili sauce which is similar to ketchup and found near the ketchup. I’m new to the air fryer and wondered if I’d have to turn the shrimp halfway through cooking, but it’s not necessary, and I found the time suggested was perfect. I will definitely make these again. Thanks for a wonderful recipe!

Very good.