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Healthy air fryer bang bang shrimp bowl with crispy gluten-free shrimp, rice, fresh vegetables, avocado, lime wedges and creamy dairy-free bang bang sauce.
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Healthy Air Fryer Bang Bang Shrimp

This healthy air fryer bang bang shrimp is a high-protein twist on the classic, made with crispy gluten-free shrimp, a creamy dairy-free coconut yogurt sauce, and fresh veggies. Serve it as a quick shrimp bowl, easy weeknight dinner, or simple appetizer with plenty of crunch and flavor.
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 4
Calories 540kcal
Author Rachael DeVaux

Equipment

  • Air Fryer

Ingredients

For the Bang Bang Sauce:

  • 1 cup plain coconut yogurt -- full fat, unsweetened (I used Cocojune and loved the consistency)
  • 2-3 tablespoons honey depending on sweetness preference
  • 3 –4 tablespoons sriracha depending on spice preference
  • 2 tablespoons rice vinegar
  • 1 small garlic clove finely grated or minced
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon lime juice
  • 1 teaspoon toasted sesame oil
  • 1-2 tablespoons water (only if needed)

For the Crispy Air Fryer Shrimp:

  • 16 oz. frozen wild-caught shrimp peeled and deveined, thawed and patted very dry (large shrimp work best for bite-sized pieces, but any size will work—just adjust the cook time as needed)
  • 2/3 cup arrowroot (sufficient for 16 oz. large shrimp)
  • ¾ teaspoon black pepper
  • 2 ¼ cups gluten-free panko breadcrumbs
  • 2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs lightly beaten
  • Neutral oil spray, or a light brush of avocado or olive oil

To Serve:

  • 4 cups cooked white rice (optional)
  • 1 large avocado sliced into wedges
  • 1 cup mini cucumbers sliced on a bias
  • 1 cup shelled edamame
  • 2 cups shredded red cabbage
  • 1 cup carrot ribbons (see Recipe Tips below) (or shredded carrots)
  • ½ cup sliced green onions
  • 2 –3 tablespoons toasted sesame seeds
  • 1 lime cut into wedges

Instructions

For the Bang Bang Sauce:

  • In a bowl, whisk together the coconut yogurt, honey, sriracha, rice vinegar, garlic, garlic powder, salt, lime juice, and sesame oil.
  • Taste and adjust: for a traditional style sweetness, keep honey at 3 tablespoons and sriracha at 3–4 tablespoons; add 1–2 tablespoons water if needed to loosen for drizzling. Set aside in the fridge while you work.

For the Crispy Air-Fryer Shrimp:

  • In a shallow bowl, mix the GF panko with smoked paprika, garlic powder, onion powder, ½ teaspoon salt, ¼ teaspoon black pepper. Set aside.
  • In a large bowl, toss the thawed, patted dry shrimp with arrowroot, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
  • In a second shallow bowl, place the beaten egg.
  • Working in batches, pick up a shrimp coated in arrowroot, dip it into the egg, letting excess drip off, then press it into the seasoned panko so the crumbs stick well. Place on a plate or tray. Make sure to continually mix the panko and spices throughout so that they remain evenly distributed among the shrimp.
  • Lightly spray or brush the breaded shrimp with a tiny bit of oil so the panko will crisp and brown in the air fryer.
  • Preheat the air fryer to 390°F.
    Arrange shrimp in a single layer in the basket (work in batches if needed). Air fry for 8–10 minutes, flipping halfway and spraying once more with oil.
    Shrimp should be perfectly golden and crispy, but add an additional 1–2 minutes more if you want extra crunch.

To Assemble & Serve:

  • While the shrimp air fry, start assembling your bowls.
  • Divide the rice among four bowls. Add the shredded red cabbage, carrot ribbons, edamame, cucumber slices, and avocado wedges.
  • Nestle the crispy shrimp on top of each bowl, and then drizzle the bang bang sauce generously over the bowls.
  • Sprinkle with toasted sesame seeds and green onions, and top with a squeeze of lime juice if desired.
  • Serve immediately, while the shrimp are still warm and crunchy. Enjoy!

To Store & To Reheat:

  • Store leftover shrimp, sauce, rice, and vegetables separately whenever possible in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps the shrimp stay crisp.
  • To reheat, warm the shrimp in the air fryer at 375°F for 3–5 minutes, or until heated through and crispy again. Avoid microwaving, if possible, as it softens the breading.
  • The bang bang sauce may thicken slightly after chilling—just stir well and add a splash of water if needed before serving.

Notes

Swaps & Substitutions: 
  • Coconut yogurt: Plain Greek yogurt works if you don't need the recipe to be dairy-free.
  • Honey: Adjust to taste or substitute maple syrup for a vegan-friendly option.
  • Sriracha: Increase or decrease to your preferred spice level, or use your favorite hot sauce.
  • Shrimp: Medium, large, or jumbo shrimp all work—adjust cook time as needed.
  • Arrowroot: Cornstarch can be substituted 1:1.
  • Gluten-free panko: Regular panko works if you don't need the recipe to be gluten-free.
  • Rice: White rice is optional. Brown rice, cauliflower rice, quinoa, or greens are all great alternatives.
  • Vegetables: Swap in your favorite fresh veggies, like bell peppers, snap peas, shredded lettuce, or radishes.
 
Recipe Tips:
  • Large shrimp create the perfect bite-sized pieces, but medium or jumbo shrimp work just as well—just adjust the cook time as needed.
  • If making carrot ribbons, soak them in ice-cold water for a few minutes, then pat dry before serving. This helps them curl slightly and stay crisp.
 
Nutrition Note: Nutrition information (see bottom of recipe card) is calculated without the optional rice. If serving with approximately 1 cup cooked white rice per serving, each serving contains about 850 calories, 33g protein, 100g carbohydrates, 29g fat, and 9g fiber.

Nutrition

Fiber: 7g | Calories: 540kcal | Fat: 29g | Protein: 33g | Carbohydrates: 35g