I Heart Umami

How to make crispy Asian shrimp salad

ChihYu Smith

This bang bang shrimp salad is made with gluten-free panko breadcrumbs and homemade bang bang sauce. No added sugar, air fry, or stovetop.

Let’s get started!

Prepare the Shrimp


Start by patting the raw shrimp dry. Dip each shrimp into the egg, then starch, back to the egg, and finally coat evenly in breadcrumbs.

Cooking Options


Air fry at 400°F (204°C) for 3 minutes. Cool on a rack to stay crispy. Or stovetop shallow fry  about 2 minutes per side until golden.

Make Bang Bang Sauce


While the shrimp cooks, whisk together all sauce ingredients with mayo in a small bowl. Chill it in the fridge until ready to use.

Assemble & Serve


In a large mixing bowl, combine salad greens, avocado, cucumber, edamame, and tomatoes. Top with crispy shrimp, and drizzle with bang bang sauce before serving.

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