Shrimp has a way of adapting to nearly any cooking style—grilled over smoky coals, tossed quickly in a wok, or battered and fried golden. But if you’re craving that crunch of fried shrimp without an oil-heavy kitchen, the air fryer is your ally. With hot air circling rapidly, it creates the crisp bite you want while keeping the shrimp juicy inside. Pair those bites with a velvety, fiery sriracha mayo, and you’ve got a dish that feels straight off a bistro menu, yet made in your own kitchen.

This recipe is about contrast: crisp coating versus tender flesh, cool creamy sauce against warm spice. Let’s walk through it step by step.

Why the Air Fryer Wins

Deep frying works, but it leaves behind splatters, heavy oil, and a kitchen that smells for hours. The air fryer sidesteps all that—using just a spritz of oil to achieve crunch. Even better, shrimp cook in minutes. In less than ten, you’ve got a platter ready for weeknight dinner, a casual snack, or a party starter.

The Game-Changer: Sriracha Mayo

Shrimp are satisfying on their own, but dip them in a sauce that blends creamy mayo, garlicky heat, and a hint of tang, and you’ve got something addictive. Making it at home takes almost no time and allows you to adjust spice levels however you like. This isn’t just a dip—it doubles as a taco drizzle, a burger spread, or a punchy dressing for roasted veggies.

Ingredients

For the shrimp:

• 1 lb large shrimp, peeled and deveined (tails on if serving as finger food)
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs (light and crispy)
• ½ cup regular breadcrumbs (for structure)
• ½ tsp garlic powder
• ½ tsp paprika (smoked for depth or sweet for gentleness)
• ½ tsp salt
• ¼ tsp black pepper
• Cooking spray or a drizzle of oil

For the sriracha mayo:

• ½ cup mayonnaise (Kewpie for extra richness if available)
• 2–3 tbsp sriracha (adjust to taste)
• 1 tsp rice vinegar or lemon juice
• ½ tsp garlic powder
• Pinch of sugar (optional, softens the heat)

Optional garnishes:
Fresh cilantro or parsley, chopped
Lemon or lime wedges
Extra sriracha for drizzling

Step-by-Step

1. Prep the Shrimp

Dry shrimp thoroughly with paper towels—any surface moisture prevents crisping.

2. Create a Breading Station

Set up three shallow bowls:

• Flour mixed with a touch of salt and pepper.
• Egg wash beaten until smooth.
• Breadcrumb mix: panko + regular breadcrumbs, garlic powder, paprika, salt, and pepper.

3. Bread Each Shrimp

• Lightly dust shrimp in flour.
• Dip into beaten eggs until coated.
• Press firmly into breadcrumb mix so the coating sticks well.
  Arrange breaded shrimp on parchment or a tray.

4. Air Fry

• Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
• Spray the basket lightly with oil.
• Place shrimp in a single layer (work in batches if needed).
• Mist tops with oil spray.
• Cook 7–9 minutes, flipping halfway. They should be golden and crisp, with juicy centers.

5. Make the Sauce

Whisk mayo, sriracha, vinegar or lemon juice, garlic powder, and sugar until smooth. Adjust spice and tang to your liking. Chill until serving.

6. Serve

Arrange shrimp on a platter, sprinkle with herbs, add citrus wedges, and either serve the sauce on the side or drizzle it boldly over the top.

Helpful Pointers

• Don’t crowd the fryer: air flow equals crispness.
• Panko = crunch king: don’t skip it if you want that airy bite.
• Flip halfway: even browning is key.
• Eat fresh: shrimp are best enjoyed hot right out of the fryer.

How to Serve

• As a starter – Pile on a platter with sauce in the center.
• In tacos – Warm tortillas, cabbage slaw, a squeeze of lime, and that fiery mayo.
• In bowls – Over rice or grains with avocado, cucumbers, and pickled veggies.
• Party-style – Skewer with toothpicks for easy bites.

Variations

• Gluten-free – Use gluten-free breadcrumbs or puffed rice crumbs.
• Keto – Swap breadcrumbs for crushed pork rinds or almond flour with Parmesan.
• Extra hot – Add cayenne or chili flakes to the coating.
• Herb-crusted – Mix parsley, dill, or basil into the crumbs.

Pairings

Keep the drink light and refreshing: a citrus-forward Sauvignon Blanc, a cold lager, or sparkling water with lime. As a side, simple greens or a crisp slaw balance the richness.

Final Note

This dish proves you don’t need a deep fryer for restaurant-worthy shrimp. The air fryer delivers crunch without heaviness, and the homemade sriracha mayo ties it together with spice and creaminess. Quick enough for weeknights, yet bold enough for entertaining, this shrimp will likely become a regular in your kitchen rotation.