Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon Sriracha
  • 1 teaspoon honey
  • 1/2 teaspoon rice vinegar
  • 1 lb large shrimp, peeled, deveined, and tails removed
  • 1/2 cup buttermilk
  • 1/4 cup cornstarch
  • 1 cup Panko breadcrumbs
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon avocado oil cooking spray

Instructions:

  1. In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside in the refrigerator.
  2. Pat the shrimp dry with paper towels. Set up three bowls: Bowl 1 with cornstarch, paprika, garlic powder, salt, and pepper; Bowl 2 with buttermilk; Bowl 3 with Panko breadcrumbs.
  3. Work in batches. Lightly toss shrimp in the cornstarch mixture, dip into the buttermilk, and finally press firmly into the Panko breadcrumbs until fully coated.
  4. Preheat air fryer to 400°F (200°C). Place shrimp in a single layer in the basket, ensuring they are not touching. Lightly spray tops with cooking oil.
  5. Cook for 8 to 10 minutes, flipping halfway through and applying another light spray of oil. Cook until coating is golden brown and internal temperature reaches 145°F.
  6. Transfer hot, crispy shrimp to a large bowl. Drizzle with half of the Bang Bang sauce and toss gently to coat. Serve remaining sauce on the side.