📝 About This Recipe
Experience the legendary bonefish-inspired appetizer right in your own kitchen with a healthier, air-fried twist. These succulent shrimp are coated in a light, crunchy Panko crust and tossed in a creamy, sweet, and spicy chili sauce that dances on the palate. It’s the perfect harmony of textures and bold flavors, delivering that restaurant-quality 'bang' without the heavy oil of deep frying.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 1/2 cup Buttermilk (to tenderize and help coating stick)
- 1/2 cup Cornstarch (for a crispier base layer)
- 1 cup Panko Breadcrumbs (Japanese style for maximum crunch)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for color and a hint of depth)
- 1/2 teaspoon Salt and Black Pepper (each, or to taste)
- 1 bottle Cooking Oil Spray (Avocado or Olive oil preferred)
The Signature Sauce
- 1/2 cup Mayonnaise (Kewpie brand recommended for extra richness)
- 1/4 cup Thai Sweet Chili Sauce (provides the sweetness and mild heat)
- 1-2 teaspoons Sriracha (adjust based on your heat preference)
- 1 teaspoon Honey (to balance the spice)
- 1/2 teaspoon Rice Vinegar (to cut through the creaminess)
For Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 tablespoon Fresh Cilantro (roughly chopped)
- 1 whole Lime Wedges (cut into 4 wedges)
👨🍳 Instructions
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1
Pat the shrimp completely dry with paper towels to ensure the coating adheres perfectly and doesn't become soggy.
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2
In a medium bowl, soak the shrimp in the buttermilk for about 10 minutes while you prepare the other ingredients.
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3
In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside in the refrigerator to let the flavors marry.
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4
Set up a breading station: Place the cornstarch in one shallow dish, and mix the Panko, garlic powder, smoked paprika, salt, and pepper in a second shallow dish.
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5
Preheat your air fryer to 400°F (200°C) for 5 minutes to ensure a hot cooking environment.
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6
Remove a shrimp from the buttermilk, dredge it lightly in the cornstarch, dip it back into the buttermilk briefly, and then roll it in the Panko mixture, pressing firmly to coat.
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7
Repeat the breading process for all shrimp and place them on a clean plate. Do not stack them.
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8
Lightly spray the air fryer basket with oil. Arrange the shrimp in a single layer, ensuring they are not touching to allow for proper air circulation.
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9
Generously spray the tops of the shrimp with the cooking oil; this is the secret to achieving a golden-brown, 'fried' look in an air fryer.
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10
Air fry at 400°F for 5 minutes. Open the basket, flip the shrimp carefully, spray any dry floury spots with more oil, and cook for another 3-5 minutes until golden and crispy.
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11
Transfer the hot, crispy shrimp to a large glass bowl.
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12
Drizzle about half of the prepared sauce over the shrimp and toss gently with a rubber spatula until every shrimp is evenly coated.
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13
Garnish immediately with sliced green onions and cilantro. Serve the remaining sauce on the side for dipping.
💡 Chef's Tips
Always use 'Large' or 'Jumbo' shrimp (21/25 count) for the best meat-to-crunch ratio. Don't overcrowd the basket; if you have a smaller air fryer, cook in two batches to maintain crispiness. For an extra spicy kick, add a pinch of cayenne pepper to the Panko breading mixture. If you don't have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes. Serve immediately after tossing in the sauce, as the Panko will eventually lose its crunch once hydrated.
🍽️ Serving Suggestions
Serve over a bed of shredded iceberg lettuce or purple cabbage for a classic appetizer presentation. Pair with a crisp, cold Sauvignon Blanc or a light lager to balance the spicy-creamy sauce. Turn it into a main course by serving the shrimp inside warm flour tortillas with a quick lime-slaw. Complement the dish with a side of jasmine rice and steamed snap peas for a complete meal. Offer extra lime wedges on the side to provide a bright, acidic pop that cuts through the richness.