Name: Chili Crisp Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound large shrimp (peeled and de-veined); ½ teaspoon baking soda; 1 teaspoon salt; 1 teaspoon garlic powder; 2 tablespoon corn starch; 2.5 tablespoon chili crisp; 2.5 tablespoon soy sauce; 2 teaspoon sriracha sauce; 1 teaspoon granulated sugar; 1 red bell pepper (cut into 1-inch squares); 1 shallot (minced); 1 green onions (minced (as garnish))

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Skip the takeout and make this easy and delicious chili crisp shrimp in the air fryer! The shrimp is battered and cooked in the air fryer first then tossed in a soy chili crisp sauce that is truly irresistible.

I love making this recipe because the air fryer does most of the job and it can all be done in less than 30 mins, which makes it perfect for any weeknight meal after a long day.

Table of Contents

What is Chili Crisp Shrimp?

Chili crisp shrimp is a flavorful dish made with crispy air-fried shrimp coated in a sauce made from chili crisp, soy sauce, and sriracha. Chili crisp is a spicy, crunchy oil condiment loaded with umami — think of it as chili oil with a boost of texture and flavor from fried garlic, shallots, and fermented soybeans.

When paired with shrimp, it creates a mouthwatering combo of heat, sweetness, and savory depth.

This dish is quick to pull together, packed with bold Asian-inspired flavors, and incredibly versatile. If you’ve never tried chili crisp before, this is the perfect recipe to start with.

Why You'll Love This Chili Crisp Shrimp Recipe

Quick and easy prep: You only need a few basic ingredients and under 30 minutes from start to finish.
Super crispy shrimp: Thanks to the air fryer and a little cornstarch, the shrimp come out with a light crisp exterior.
Bold, spicy, umami flavor: Chili crisp and sriracha bring heat and depth while soy sauce adds that savory edge.
Customizable and versatile: Make it spicier or add veggies — it’s flexible.
Perfect for weeknights or entertaining: It feels special but is easy enough for any day of the week.

Ingredients

Shrimp - battering the shrimp and air frying gives you that crispy texture still without all the oil from deep frying!
Baking soda - a little baking soda helps tenderize the shrimp
Garlic powder - I like to use powder in this case so it gets evenly coated throughout the shrimp
Corn starch - creates the batter and the crispy exterior for later
Chili crisp - the main flavor in this dish and packs so much flavor in one condiment!
Soy sauce - umami and savory addition to the sauce
Sriracha sauce - who doesn't like a little more spice?
Sugar - a bit of sweetness to balance the spicy and savory
Red bell pepper - adds crunch to the shrimp
Shallot - gives the dish extra onion flavor
Green onion - a bit of green to garnish on top

Customizations

Add more veggies: Snap peas, mushrooms, or broccoli florets would work great in this dish.
Control the heat: Use less sriracha or opt for a mild chili crisp if you want a more mellow flavor.

How To Make Chili Crisp Shrimp in the Air Fryer

Season and prep the shrimp

In a bowl, toss the peeled and deveined shrimp with baking soda, salt, garlic powder, and cornstarch. This light coating helps them crisp up in the air fryer while staying juicy inside.

Air fry the shrimp

Preheat your air fryer for a few minutes. Spray the shrimp with a little oil to coat all sides, and also spray your air fryer basket to prevent sticking.

Arrange the shrimp in an even layer, making sure there’s space between each one.

Cook at 400°F for 8–10 minutes, flipping halfway through until golden and lightly crispy.

(If you prefer a stovetop or oven method, check the notes below!)

Make the chili crisp sauce

While the shrimp are cooking, mix together chili crisp, soy sauce, sriracha, and sugar in a small bowl.

Give it a good stir so everything’s well combined and the sugar dissolves.

Sauté the veggies and combine

Heat a tablespoon of oil in a pan over medium heat. Add red bell peppers and minced shallots, cooking for 2–3 minutes until just softened.

Toss in the air-fried shrimp and pour over the chili crisp sauce. Stir everything together so the shrimp are well coated.

Cook for just 1 more minute, then turn off the heat and plate it up. Top with chopped scallions to finish.

Storage

This chili crisp shrimp is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.

Tips

Don’t overcrowd the air fryer: Give each shrimp some space so they crisp up evenly. Cook in batches if needed.
Adjust the heat to your liking: Chili crisp brands vary in spice level — start with less and add more if you’re unsure.
Double the sauce if you like it saucier: This recipe keeps the shrimp coated, but feel free to scale it up if you want extra sauce for rice or noodles.