Instructions:

• Start by rinsing the shrimp under cold water and patting them dry with paper towels. This step is crucial for ensuring that the batter adheres well and the shrimp get crispy.
• In a mixing bowl, combine the cornstarch, garlic powder, smoked paprika, and salt. Whisk until well blended. In a separate bowl, pour the whole milk. Dip each shrimp into the milk, allowing any excess to drip off, then coat it in the cornstarch mixture, ensuring it’s fully covered.
• After coating the shrimp with the cornstarch mixture, roll them in the panko breadcrumbs, pressing gently to adhere. This will create a beautiful crispy layer when cooked.
• Preheat your air fryer to 400°F (200°C) for about 5 minutes. This preheating step is important for achieving that golden-brown color.
• Spray the air fryer basket with cooking oil spray to prevent sticking. Place the shrimp in a single layer in the basket, making sure not to overcrowd it. Spray the tops of the shrimp with cooking oil spray as well. Cook for 8-10 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
• While the shrimp are cooking, prepare the sauce. In a mixing bowl, combine the mayonnaise, Greek yogurt, sweet chili sauce, Sriracha, minced garlic, and lime juice. Mix well until smooth and creamy. Adjust the Sriracha and lime juice to your taste preferences.
• Once the shrimp are done, remove them from the air fryer and place them in a large bowl. Drizzle the Bang Bang sauce over the shrimp and toss gently to coat. Serve immediately as an appetizer or over rice for a delicious meal.