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Bang Bang Shrimp Rice Bowl


Chef notes

If your air fryer — like ours — has been sitting at the back of your pantry collecting dust since the last Super Bowl party you hosted, this recipe is for you.  It’s long past time to remind everyone why this kitchen gadget has gained its cult-like following. 

The benefit of air-frying anything — whether it be leftovers, frozen foods or fresh seafood like the shrimp — is that the final dish has far fewer calories than its deep-fried version, but without sacrificing that irresistible crunch we have come to expect from fried foods. In this recipe, the shrimp are coated in a combination of garlic powder, onion powder, smoked paprika and arrowroot powder before they’re rolled in cornflakes, which provide crunch and subtle sweetness. The shrimp are then quickly fried, and served with a side of rice (or a low-carb substitute of your choice). To make this dish even more colorful, serve with  a side of slaw to pump up the nutrition and the amount of vegetables.

If this recipe gets you hooked on your air fryer again, here are 14 other amazing recipes to try. 

Swap Option: Use gluten-free cornflakes for a gluten-friendly meal. For a low-carb meal, use cauliflower rice rather than white or brown rice. You can purchase cauliflower rice if you don't want to make it yourself.

Special Equipment Needed: You'll need an air fryer and food processor to recreate this recipe. Don’t have an air fryer yet? We’ve rounded up a dozen of the best options for you.


For the Cauliflower Rice
  • 1 large head cauliflower, leaves removed, chopped
    For the Shrimp
    • 1 pound large shrimp, peeled and deveined
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 egg, beaten
    • 1 tablespoon arrowroot powder
    • cups cornflakes, crushed
    For the Spicy Mayo Sauce
    • 1/8 cup reduced-fat mayonnaise
    • 1/4 cup 2% Greek yogurt
    • 3 tablespoons Sriracha
    • 1 tablespoon garlic, peeled and minced
    • 2 teaspoons honey
    • red chili flakes (optional)
    Fulfilled by



    Fill a large pot of water about a 1/4 of the way and bring to a simmer.


    Add cauliflower to a food processor and pulse until it resembles grains of rice. Add the cauliflower to a mesh strainer, then set it over the pot of boiling water (it should not be touching the water). Cover with a lid and allow it to steam for 10 to 15 minutes. Set aside to cool.


    Set an air-fryer (or oven) to 400 F.


    In a large bowl, add shrimp, seasonings and egg and toss to combine. Sprinkle in the arrowroot power and mix again — it should be very sticky. If not, add another teaspoon of arrowroot until it’s sticky.


    Add crushed cornflakes to a bowl or a baking tray or shallow bowl. Coat the shrimp in the crushed cornflakes, pressing the cornflakes onto the shrimp to ensure it sticks. Transfer the shrimp to an air fryer and cook for 5 to 7 minutes, or until they are golden brown and cooked through. Depending on the size of your air fryer, you may need to cook the shrimp in batches.


    While the shrimp cooks, prepare the spicy mayo. In a medium bowl, add the mayonnaise, Greek yogurt, Sriracha, garlic, honey and red chili flakes (if using) and whisk to combine.


    Serve the shrimp over steamed cauliflower rice. Drizzle the Bang Bang sauce on top.