Instructions

• In a small mixing bowl, whisk together 1 cup mayonnaise, 1/2 teaspoon sriracha, and 1/4 cup sweet chili sauce until smooth. Set the bang bang sauce aside.
• Preheat your air fryer to 400°F (200°C).
• Place 3 shallow bowls or plates side by side: one with 3/4 cup corn starch, one with 1/2 cup buttermilk, and one with 1 cup breadcrumbs.
• Pat 1 pound jumbo shrimp (peeled) dry with paper towels.
• Working in batches of 6–8 shrimp so they do not touch in the basket, dredge each shrimp in the corn starch, shaking off any excess, then dip it in the buttermilk, then roll it in the breadcrumbs, pressing gently so the breadcrumbs adhere. Place each coated shrimp in a single layer in the air fryer basket.
• Lightly brush the tops of the arranged shrimp with avocado oil.
• Air fry at 400°F for 5 minutes.
• After 5 minutes, flip each shrimp, lightly brush the newly exposed side with avocado oil, then return the basket to the air fryer and cook for an additional 5 minutes, or until the shrimp are golden and opaque (cooked through).
• Transfer the cooked shrimp to a plate and repeat steps 5–8 with the remaining shrimp.
• When all shrimp are cooked, put them in a medium mixing bowl, pour the reserved bang bang sauce over them, and lightly toss until the shrimp are evenly coated.
• Garnish with parsley (optional) and serve immediately.