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In a medium bowl mix the bang bang sauce ingredients, cover, and refrigerate until ready to serve.
Clean, peel, devein and remove the tails from the shrimp.
Place the cornstarch in one shallow bowl, the milk in another. And mix the panko, garlic powder, smoked paprika, and salt in another bowl.
One at a time, coat the shrimp first in cornstarch, then dip in milk, then roll in the panko mixture.
Place on a baking sheet covered with parchment paper.
Preheat air fryer to 400F.
Arrange the coated shrimp in a single layer and do not overcrowd the basket. Cook in batches if needed.
Spray the shrimp lightly with oil.
Air fry for 5 minutes.
Flip, respray with oil. Air fry for another 2-3 minutes until the shrimp is crispy and golden brown.
Remove from the basket and serve with bang bang sauce.