Air Fryer Bang Bang Shrimp

Recipes / Air Fryer Bang Bang Shrimp

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Recipe

The name says it all: these shrimp are bangin’! These are the most evenly coated and crispy shrimp you can get at home. Finish ’em off with a tasty Asian-inspired dipping sauce.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 large eggs, beaten with 1 Tbsp. water
  • 1 (5 oz) box Louisiana Fish Fry Products Air Fryer Fish Seasoned Coating Mix
  • 1 lb. raw large or extra large shrimp, peeled and deveined
  • cooking spray
  • 1/4 cup mayonnaise
  • 1/4 cup sweet Thai chili sauce
  • 2 tsp. sriracha, plus more to taste
  • 2 scallions, thinly sliced

    PREPARATION

    Preheat air fryer to 400° F. Add flour, salt and pepper to large resealable bag and shake to combine. Set two shallow containers on work surface. Fill first container with beaten eggs, and add Air Fryer Fish Coating Mix to second container. Add shrimp to bag with flour, seal and shake until shrimp are well coated. Remove shrimp, shake off excess flour and dip into eggs. Let excess egg drip off and cover completely with seasoned coating mix. Transfer shrimp to air fryer, arranging in single layer and coat top of shrimp with cooking spray. Work in batches if necessary to avoid crowding shrimp. Cook shrimp at 400° F for 4 minutes. Carefully flip shrimp and coat with cooking spray. Cook additional 4 minutes until coating is crispy and shrimp are cooked through. Remove shrimp from air fryer and repeat if necessary. While onions cook, combine chili sauce, mayonnaise and sriracha in small mixing bowl. Taste and adjust spiciness with more sriracha. Arrange shrimp on serving platter with dip and garnish with scallions.

    PRO TIPS

    Devein Shrimp

    To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

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