Start by rinsing the peeled and deveined jumbo shrimp under cold water, then pat them dry with paper towels. Season the shrimp generously with salt and pepper to taste.

In a separate bowl, combine flour or cornstarch. In a shallow dish, beat an egg and then dip each seasoned shrimp into the egg, allowing excess to drip off. Coat the shrimp in the flour or cornstarch mixture.

Preheat your air fryer to 400°F (200°C) for about 5 minutes. Once hot, spray the shrimp lightly with olive oil cooking spray and cook for 10-12 minutes until golden and crispy.

In a mixing bowl, whisk together mayonnaise, sweet Thai chili sauce, and sriracha until smooth. Adjust ingredients based on taste preference.

Once shrimp are cooked, transfer them to a bowl, drizzle with the bang bang sauce, and gently toss. Serve immediately, garnished with chopped greens or sesame seeds.