Air Fryer Firecracker Shrimp (P.F. Chang's Style)

P F Changs style fire cracker shrimp, tossed with the glossy sauce and with peppers and onion.

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Air Fryer Firecracker Shrimp (P.F. Chang's Style)

Air-fried firecracker shrimp tossed in a sweet and spicy sauce, this P.F. Chang's copycat is ready in 20 minutes with simple ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Dinner

Cuisine: American, Asian-Inspired

Servings: Servings

Calories: 327kcal

Author: Sujatha Muralidhar

Ingredients

For the Crispy Shrimp

8 oz large shrimp peeled and deveined(15-20 shrimps)
1 egg beaten
¼ cup cornstarch
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
Avocado oil spray (or olive oil spray)

For the Firecracker Sauce

2 tablespoons sweet chili sauce
2 tablespoons low-sodium soy sauce
3 tablespoons low-sodium chicken broth
1 tablespoon sriracha or to taste
1 tablespoon rice vinegar
1 teaspoon honey
2 cloves garlic minced
1 teaspoon grated ginger
1 teaspoon cornstarch
1 tablespoon unsalted butter cold

Vegetables & Garnish

½ cup bell pepper diced(mixed color)
¼ cup onion diced, optional
1 teaspoon Sesame seeds roasted, for garnish, optional

Instructions

Prep the shrimp: Pat the shrimp dry with paper towels. Beat the egg in a shallow bowl. In a separate shallow bowl, whisk together the cornstarch, garlic powder, kosher salt, and black pepper. Preheat the air fryer to 400°F for 3–5 minutes.
Dip each shrimp into the beaten egg, letting the excess drip off. Coat evenly with the cornstarch mixture, shaking off any excess coating. Place the coated shrimp on a plate.
Air fry the shrimp: Spray both sides of the cornstarch coated shrimp until no dry white spots remain. Arrange them in a single layer in the air fryer basket, leaving space between each piece.
Air fry for 4–5 minutes. Flip the shrimp, spray again until no dry white spots remain, and cook for another 3–5 minutes, until golden, crispy, and cooked through.
Make the sauce while the shrimp cooks: In a small bowl, whisk together the sweet chili sauce, soy sauce, chicken broth, sriracha, rice vinegar, honey, garlic, ginger, and cornstarch until smooth.
Thicken the sauce: Over medium heat, add the prepared sauce into a skillet. Bring it to a gentle simmer over medium heat and cook for 1–2 minutes, stirring constantly, until slightly thickened.
Finish the shrimp: Add the cold butter, diced peppers, and onion. Toss until the butter melts down. Then add the air fried shrimp to the skillet. Gently toss for 20–30 seconds, until this firecracker sauce coats the shrimp evenly.
Garnish and serve: Sprinkle with sesame seeds(or green onion), if desired. Serve immediately over steamed jasmine rice, fried rice, or lo mein noodles.

Notes

Use large or jumbo shrimp. Small or medium shrimp cook too fast and turn rubbery before the coating gets crispy. Pat them dry before coating.
Easy swaps: Tamari for soy sauce. Water or vegetable broth for chicken broth. Maple syrup for honey.
Adjust the heat: ½ tablespoon Sriracha for mild, 1 tablespoon for medium, 2 tablespoons for hot.
Pull the shrimp when the coating is pale golden, not dark brown. Dark brown means the shrimp inside is overcooked.
Store leftovers up to 3 days in the fridge. Reheat in a 375°F air fryer. Skip freezing, since the coating goes soft.

Nutrition