Bang bang shrimp salad

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

Prep Time30

Cook Time5

Total Time35

Course: Salad

Cuisine: American

Keyword: Bang bang shrimp salad

Servings: servings

Pat dry the shrimp with a clean paper towel.
Set up 3 wide, shallow bowls and a large empty plate on your countertop - 1 bowl for the whisked egg, the second bowl for starch, and the third bowl for panko bread crumbs. Season the eggs with a small pinch of salt. Season the starch with 2 pinches of salt. Place the empty plate nearby where you will put your coated shrimp.
Coat the shrimp - Use the same hand to dip the shrimp in the egg until well-coated, then lightly dust with starch, and then back to the egg. Finally, place the egg-covered shrimp into the bowl of breadcrumbs. Use the other hand to coat and lightly press evenly with breadcrumbs. Repeat the process for the remaining shrimp.
To air fry: Spray the air fryer basket with a generous layer of avocado oil. Carefully place the shrimp into the basket with some space between each piece. You’ll need two separate batches to cook the entire shrimp. Spray more oil on top of each shrimp. Air fryer at 400°F (204°C) for 3 minutes total. No need to flip the shrimp. Cool the shrimp over a cooling rack to keep them crispy.
To Pan fry on stovetop (shallow fry): Preheat a large cast iron until the pan is hot, add 2 tbsp oil and pan fry the shrimp over medium-heat for about 2 minutes per side (4 minutes total). Add oil if needed.

In the meantime, whisk the bang bang sauce ingredients in one bowl. You can chill it in the fridge to keep the sauce cold.

In a large salad bowl, add the salad greens of choice and top with avocado, cucumber, edamame, and tomatoes. Lightly season the salad combo with a drizzle of olive oil, rice vinegar, and salt. Keep the flavor light and refreshing to bring the flavor together with the shrimp and the sauce.
To serve, divide the salad into individual serving bowls, place the shrimp on top and drizzle with a few tablespoons of the bang bang sauce over. Serve immediately while the shrimp is still hot and crispy.

Note: Regular and rice panko breadcrumbs cook quickly due to their light texture. If using Jeff Nathan's gluten-free panko, which has a thicker, crumblier texture, extend the cooking time. Larger shrimp also require longer cooking. For specific guidance, refer to my Air Fryer Bang Bang Shrimp recipe, which uses extra-large shrimp and thicker panko
It’s likely you will need to make the shrimp in two separate batches. Please make sure to cool the first batch over a cooling rack so the shrimp won’t turn soggy.
To prevent bread crumbs from falling off of the shrimp, use a little gentle pressure to press the shrimp onto the bread crumbs.
Only drizzle the bang bang sauce over the shrimp right before serving to keep the shrimp extra crunchy/crispy.
You’ll have extra bang bang sauce left. Store in the fridge and best use in 5-7 days . More recipes you can use with the sauce - bang bang salmon bites, bang bang chicken skewers, Whole30 bang bang shrimp.