Bang Bang Shrimp Salad with Crispy Tortilla Chips

Steps

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1. 1
   Brush tortillas lightly with oil, sprinkle with paprika and sea salt, then cut into triangles. Air fry at 180°C (355°F) for about 5 minutes until crispy, shaking the basket halfway through.
   ▶ ≈1:06
2. 2
   Mix together the flour, paprika, garlic powder, salt, and pepper in a shallow bowl. Pat the shrimp completely dry. Beat the egg in another shallow bowl.
   ▶ ≈3:31
3. 3
   Coat each shrimp first in the flour mixture, then the beaten egg, then panko breadcrumbs. Arrange on the air fryer basket in a single layer with space between them.
   ▶ ≈4:23
4. 4
   Lightly spray with oil and air fry at 190°C (375°F) for 5 minutes. Brush generously with Bang Bang sauce using a pastry brush, then air fry for another 3 minutes at 190°C until nicely golden.
   ▶ ≈4:42
5. 5
   Make the Bang Bang sauce by whisking together mayonnaise, sriracha, lime juice, honey, and soy sauce until combined.
   ▶ ≈2:18
6. 6
   Place the mixed greens in a large serving bowl, then add the sliced red bell pepper, red onion, halved tomatoes, and decoratively sliced avocado.
   ▶ ≈5:21
7. 7
   Top the salad with the crispy tortilla chips and the warm Bang Bang shrimp. Scatter fresh cilantro and mint leaves over everything. Drizzle with remaining Bang Bang sauce and serve immediately while the shrimp is still warm.
   ▶ ≈6:01