If you’ve never had “bang bang” shrimp before, you’ve missed out on an epic flavor journey.
I believe the term originated with a restaurant chain called “Bonefish Grill” but you can now find it at just about any seafood restaurant (including Red Lobster, I’m pretty sure).
All it is: spicy mayo. Basically. That’s it in a nutshell. Shrimp draped in a spicy mayo sauce and served in a salad, burrito, or bowl.
The spicy mayo is a little on the sweet side (thanks to the addition of sugar) but it has everything else a normal spicy mayo would have: mayonnaise, sriracha (or sambal oelek in this case), and rice wine vinegar. Some people use sweet chili sauce which is also a good option.
I love bang bang shrimp served in a rice bowl. Cook up some sticky rice and put your air-fried shrimp on top, then drizzle the sauce on top of that. It’s perfection.
I served my bowls with shredded cabbage, diced green onions and diced tomatoes. I’ve been on a really big tomato kick lately, so I’ve been loving fresh tomatoes in my rice bowls. It may sound odd, but it goes really well with all of the other ingredients in this recipe.
Air Fryer Bang Bang Shrimp Bowls
Sweet and spicy shrimp served on top of rice with vegetables.
- Set up a dredging station. In a small bowl, mix together flour and salt, pepper, paprika and garlic powder. In another small bowl, whisk together eggs until they are well beaten. In a final medium-sized bowl, stir together panko and cornstarch.
- Dip peeled shrimp in flour first, then egg, then panko. Place into an air fryer and set to 375 degrees. Spray with cooking spray.
- Air fry shrimp, in batches, for 5 minutes. Flip shrimp and continue cooking for another 3 minutes.
- Make the bang bang sauce: whisk together mayonnaise, Sriracha, rice vinegar and sugar. Place in a resealable container.
- Make the rice bowls. Start with a bed of rice and top with shrimp. Drizzle bang bang sauce on top of shrimp. Serve with shredded cabbage, green onions, cucumbers and tomatoes.