Air fryer bang bang shrimp
Crispy shrimp tossed in a creamy, sweet and spicy bang bang sauce, piled over rice with cool cucumber.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $5.10 a serving
- 790 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- ¾ cup jasmine rice, rinsed
- 3 tbsp mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp sriracha
- 12 oz raw shrimp, peeled and deveined, tails off, thawed if frozen
- 1 large egg, beaten
- ¾ cup panko breadcrumbs
- ½ cucumber, sliced
- 2 green onions, thinly sliced
From your pantry
- 1 cup water
- ¼ tsp salt
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
Each serving has about 790 calories, 45 g protein, 90 g carbs and 27 g fat, and costs about $5.10 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No sriracha? Hot sauce works.
- No raw shrimp? Frozen raw shrimp works.
- No cucumbers? English cucumbers or mini cucumbers work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice and water in a small and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
the mayonnaise, sweet chili sauce and sriracha together in a large bowl. That’s the bang bang sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the shrimp very dry and them with the salt and cornstarch.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dip each shrimp in the egg, then press it into the panko with the oil.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the air fryer to 400°F, then air fry the shrimp in one layer for 8 to 10 minutes, flipping halfway, until and opaque inside.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
the hot shrimp in the sauce and serve over the rice with cucumber and green onions.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Toss right before eating. The sauce softens the crust if it sits.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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