Pat the shrimp dry with paper towels and cut them into thirds—this creates more surface area for crispiness and makes them easier to eat in lettuce wraps. Set up three shallow bowls in a row: the first with beaten eggs, the second with the dry coating mixture (flour, cornstarch, panko, garlic powder, and salt/pepper mixed together), and the third empty for the coated shrimp. Having everything organized before you start coating makes the process smooth and efficient.

Working in batches to avoid overcrowding, dip each shrimp piece into the beaten egg, then immediately coat thoroughly in the dry mixture from Step 1, pressing gently so it adheres well. Place the coated shrimp in your air fryer basket in a single layer, then lightly spray or brush with oil—this is key for achieving that crispy exterior. Air fry at 400°F for 6 minutes, then shake the basket, spray with a bit more oil, and cook for another 6 minutes until golden and crispy.

While the shrimp finishes cooking, whisk together the mayo, sweet chili sauce, soy sauce, rice vinegar, ketchup, and sriracha in a bowl until smooth and fully combined. I like to taste the sauce and adjust the sriracha to my heat preference—you can always add more but you can't take it out! The sauce should be creamy with a slight kick and tangy undertone.

Remove the crispy shrimp from the air fryer and toss them in a bowl with about half of the bang bang sauce from Step 3, coating evenly. Arrange lettuce leaves on a serving platter and fill each one with a few shrimp pieces, then drizzle with extra sauce. Serve immediately while the shrimp is still warm and crispy—the contrast between the crunchy coating and creamy, spicy sauce is what makes these wraps so addictive.