Air Fryer Bang Bang Shrimp!

Heads up, I strictly eye ball measurements and tailor flavor based on what I prefer…even with other people’s recipes- That’s cooking, it’s an art… don’t be afraid to add more or less flavors! This recipe can be made without an air fryer


Shrimp– 1lb bag (frozen, peeled and deveined)
Bob’s Red Mill Tapioca Flour– 1/2 cup
Milk- 1/2 cup
Mayo- 1/4 cup
Thai sweet chili sauce– 1/4 cup
Sriracha– 1 tbsp
Olive oil
Living lettuce– 1 package
Green onions

Show time!

  2. Cover shrimp in milk
  3. Coat the shrimp with tapioca flour, shake off excess and set aside as you coat about 1/2 your batch
  4. Oil your air fryer basket and then place an even layer of shrimp on top.
  5. Cook at 400* for 8 minutes. Flip once at 4 minutes.
  6. Finish coating any remaining shrimp
  7. Whip up that sauce! In a small bowl mix the mayo, chili sauce, and sriracha until well combined. Pour over shrimp once they are done.
  8. Slice and dice your green onions and avocado if you decided to add those for flare
  9. Spoon desired amount down the center of your individual lettuce leaves, decorate with desired toppings and BAM!

Tips: Shrimp are bottom feeders, which means they eat gross s***; the dark “vein” on their underside is their poop…make sure you devein them. Tapioca flour has a cornstarch texture which can get very thick and clumpy, so make sure you don’t too heavily coat the shrimp. There does end up being quite a bit of sauce- depending upon how creamy/sweet/spicy you want it, you can add/subtract.

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