Pat the shrimp very dry with paper towels. Roughly chop half of the shrimp and place it in a food processor. Pulse a few times until a coarse paste forms; be careful not to overprocess into a fine purée. Finely chop the remaining half of the shrimp.

In a large mixing bowl, combine the pulsed shrimp, finely chopped shrimp, egg white, cornstarch, minced garlic, grated ginger, sliced green onions, minced water chestnuts, soy sauce, sesame oil, white pepper, and salt. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky.

Place the Panko breadcrumbs in a shallow dish. Scoop about 1 tablespoon of the shrimp mixture and gently roll it into a ball, approximately 1.5 inches in diameter. Roll each ball in the Panko breadcrumbs, pressing gently to ensure an even and firm coating. Place the coated shrimp balls on a parchment-lined tray. Repeat with the remaining mixture.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Lightly spray the bottom of the air fryer basket with neutral oil. Arrange the shrimp balls in a single layer, ensuring not to overcrowd the basket (you will likely need to cook in 2-3 batches). Lightly spray the tops of the shrimp balls with oil to help them crisp up.

Air fry for 8-10 minutes, flipping the shrimp balls halfway through, until they are golden brown and cooked through (internal temperature of 165°F/74°C). Repeat with any remaining batches.

While the shrimp balls are cooking, prepare the dip: in a small bowl, whisk together the mayonnaise, Sriracha, lime juice, and honey (or maple syrup) until smooth. Taste and adjust the spice level or sweetness as desired.

Serve the Crispy Air-Fried Shrimp Balls immediately with the Spicy Mayo Dip on the side. Garnish with extra sliced green onions or a sprinkle of sesame seeds if desired.