Bang bang shrimp
32 min · 23 g protein · 225 cals / serving
Crunchy, panko-coated shrimp straight from the air fryer, tossed in a creamy, sweet and fiery sauce of sweet chili, sriracha, Greek yogurt and a spoonful of mayo, then piled onto cool butter lettuce leaves with green onion. The restaurant favourite, crisp without a fryer, and sauce that clings instead of pooling.
Ingredients
Shrimp
- 1 lb shrimp, large, peeled and deveined, patted dry
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs, panko
- a good coat cooking spray
Sauce
- 1/4 cup + 1 tbsp nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 3 tbsp sweet chilli sauce
- 2 tsp sriracha hot sauce, or more to taste
- 1 tsp lime juice
To serve
- 1 small head butterhead lettuce, leaves separated
- 2 green onions, thinly sliced
Steps
- Toss the shrimp with the cornstarch, salt and garlic powder. Dip each one in the beaten egg, let the excess drip off, then press into the panko on all sides.
- Heat the air fryer to 400°F. Lay the shrimp in one layer, spray well with oil and cook 8–10 minutes, turning halfway and spraying again, until golden and crisp and the shrimp are opaque all the way through (145°F). Work in batches rather than crowding.
- Stir together the yogurt, mayonnaise, sweet chili sauce, sriracha and lime juice. Taste: it should be sweet, hot and tangy at once.
- Toss the hot shrimp in half the sauce just before serving, pile into the lettuce leaves, scatter with green onion and serve the rest of the sauce on the side.
Good to know
No air fryer?
Bake on a rack set over a tray at 425°F for 10–12 minutes, spraying well and turning once. They are a little less crunchy but still good.
Why toss only some of the sauce?
Sauce softens the crust within minutes. Tossing half right before serving keeps them crunchy, and the rest goes on the side for dunking.
Can I make the sauce with all mayo, like the restaurant?
You can; it is richer and glossier. Replacing the yogurt with light mayo gives about 44 instead of 59.
Alternatives
Per
- Calories
- 131
- Protein
- (42%)
- 13 g
- Fat
- (18%)
- 3 g
- Carbohydrates
- (40%)
- 13 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 386 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 901 kcal goes into the pot and 870 g of ingredients comes out as about 690 g of food: 131 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.