This Air Fryer Bang Bang Shrimp recipe delivers all the crunchy, creamy, sweet, and spicy textures and flavors of the original fried version with less oil, fewer calories, less mess, and best of all, less effort.
Place the corn starch in a wide, shallow bowl and season with salt and pepper.
Toss the shrimp in the buttermilk to coat.
Dredge the shrimp in the seasoned cornstarch and arrange in a single layer in the air fryer basket. You’ll need to cook the shrimp in several batches.
Spray with cooking oil and brush all over with the egg wash.
Cook at 450ºF for 4 minutes or 400ºF for 5 minutes, until browned and crisp on top. Gently turn the shrimp over, spray again with oil, and brush with egg wash. Cook for 4 to 5 minutes on the second side, until browned and crisp. Repeat with the remaining shrimp.
Make the sauce while the shrimp is cooking. In a medium bowl, combine the sweet chili sauce, sour cream, mayonnaise, buttermilk, sriracha, and dried dill weed and whisk until well combined and smooth.
Serve the shrimp hot, either drizzled with the sauce or with the sauce on the side for dipping.
Notes
I have made this recipe using both my Mealthy Crisp Lid and my GoWise Air Fryer. Both work well, but since the GoWise only goes up to 400ºF, I had to add a couple of minutes to the cooking time.
If you don’t have buttermilk, you can make your own by combining 1 cup of regular milk with 1 teaspoon of lemon juice or distilled vinegar and letting the mixture stand for about 5 minutes.
If you already have Sriracha Ranch Dressing (either homemade or store-bought) in your fridge, you can use it to make your sauce: Whisk together 1/3 cup Sweet Thai chile sauce,1/3 cup Sriracha Ranch Dressing, ¼ cup mayonnaise, and 1 teaspoon (or more to taste) sriracha sauce.