Crisp, saucy, and ready in under 30 minutes, these air fryer bang bang shrimp tacos are the kind of weeknight recipe that feels indulgent without the fuss. Lightly breaded shrimp get air-fried until crunchy, then tossed with a creamy sweet-spicy bang bang sauce and layered into warm tortillas with bright lime slaw — perfect for busy evenings, casual dinner parties, or when you want a restaurant-style taco at home.
Why you’ll love this dish
This recipe hits the sweet spot: crunchy shrimp, tangy slaw, and a creamy kick of sauce. It’s faster and cleaner than deep-fried versions but delivers the same satisfying texture thanks to a cornstarch-and-breadcrumb coating. Make it on Taco Tuesday, for a low-stress weekend lunch, or when guests drop by — it scales easily.
“These tacos turned a hectic weeknight into a little celebration — the shrimp stayed crisp and the sauce was addictively good.”
If you like other shrimp mains with quick turnaround and big flavor, you might also enjoy this classic shrimp francese for a change of pace: Shrimp Francese recipe.
The cooking process explained
Quick overview: season and dredge shrimp, oil and coat with breadcrumbs, air-fry until golden, whip together bang bang sauce, toss a simple slaw with lime, then assemble into tortillas and drizzle. The air fryer gives the shrimp that irresistible crunch without heavy oil, and the mayo + sweet chili base mimics the restaurant-style bang bang sauce in seconds.
What to expect:
- Prep time: ~10 minutes (more if peeling/deveining shrimp).
- Air-fry time: 8–10 minutes at 400°F (200°C).
- Total time: ~20–30 minutes from start to finish.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium or large; tails off)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch (for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup breadcrumbs (panko gives extra crisp)
- 2 tablespoons olive oil (or neutral oil)
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha (optional, adjust to heat preference)
- 4 flour tortillas
- 1 cup coleslaw mix
- 1 tablespoon lime juice
Ingredient notes and swaps:
- For gluten-free: use gluten-free flour and gluten-free breadcrumbs.
- For extra crunch, use panko breadcrumbs and a little cooking spray on the shrimp before air-frying.
- Prefer a lighter sauce? Swap half the mayo for Greek yogurt.
You can also riff on texture and toppings if you’ve made retro shrimp dishes like this nostalgic salad: Shrimp Mold recipe.
Step-by-step instructions
- Preheat your air fryer to 400°F (200°C). This ensures immediate sizzle and better crisping.
- In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. This dry mix flavors and helps the coating stick.
- Pat shrimp dry with paper towels. Dredge shrimp in the flour mixture, shaking off excess.
- Dip each dredged shrimp in a light coating of olive oil (you can brush or toss briefly). Then press into breadcrumbs until well coated.
- Place shrimp in a single layer in the air fryer basket — don’t overcrowd. Cook 8–10 minutes, shaking or turning halfway, until shrimp are opaque, pink, and the coating is golden. Adjust time for shrimp size.
- Meanwhile, whisk together mayonnaise, sweet chili sauce, and sriracha (if using) until smooth. Taste and adjust heat/sweetness.
- Toss coleslaw mix with lime juice and a pinch of salt. Let sit briefly to soften and marry flavors.
- Warm tortillas (in a dry skillet or quick air-fry for 30–45 seconds). Fill each with 3–4 shrimp, top with the lime slaw, and drizzle with bang bang sauce. Serve immediately.
Short tips inside steps:
- Don’t overcook shrimp: they should be firm but not rubbery. Remove as soon as they’re opaque.
- If cooking in batches, keep finished shrimp in a low oven (200°F / 95°C) for a few minutes to stay warm and crisp.
Best ways to enjoy it
Serve these tacos fresh and hot so the shrimp stay crunchy. Pairings that elevate the meal:
- Sides: cilantro-lime rice, black bean salad, or grilled corn.
- Toppings: pickled red onions, sliced avocado, chopped cilantro, extra lime wedges, or crumbled queso fresco.
- Drinks: a crisp lager, a citrusy margarita, or iced tea.
For a light buffet, set out extra slaw, sauce, and tortillas so guests can build their own. If you like old-school shrimp side ideas, these pair nicely alongside a retro shrimp mold or a crisp green salad: Shrimp Mold recipe.
Storage and reheating tips
- Refrigerator: Store leftover shrimp and sauce separately in airtight containers. Cooked shrimp are good for up to 3 days in the fridge. Slaw can keep 1–2 days before it gets watery.
- Freezing: Cooked breaded shrimp can be frozen (single layer on a tray, then bagged) for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: slaw will not freeze well.
- Reheating: Re-crisp shrimp in the air fryer at 375°F (190°C) for 3–5 minutes. Avoid the microwave, which softens the breading. Rewarm tortillas quickly on a skillet or in the microwave wrapped in a damp paper towel for 20 seconds.
Food safety: refrigerate leftovers within two hours of cooking. If shrimp smells off or has a slimy texture, discard.
Pro chef tips
- Dry shrimp well: moisture is the enemy of crispiness. Pat dry before dredging.
- Use cornstarch + flour: that little cornstarch boosts crunch and gives a light, crackly coating.
- Don’t overcrowd: air needs to circulate to crisp; cook in batches if needed.
- Oil sparingly: a light oil coat helps breadcrumbs brown without deep-frying. Use a spray or brush for even coverage.
- Check doneness visually: shrimp should be opaque with a slight curve — tight C-shape is overcooked.
- Make sauce ahead: bang bang sauce stores well in the fridge for a few days and can be used on salads or as a dip.
Creative twists
- Baja-style: add a squeeze of lime crema, shredded cabbage, and cotija cheese for a Baja-inspired taco.
- Asian fusion: swap tortillas for steamed bao or lettuce cups and add pickled cucumbers.
- Spicy-sweet: increase sweet chili sauce and reduce mayo for a glossier, sweeter glaze.
- Vegetarian swap: use battered and air-fried cauliflower florets with the same sauce for a plant-forward version.
- Make it keto: replace flour and breadcrumbs with almond flour and crushed pork rinds.
Common questions
Q: Can I use frozen shrimp?
A: Yes — thaw in the refrigerator overnight, or run under cold water to defrost quickly. Pat completely dry before coating to prevent soggy breading.
Q: What if I don’t have an air fryer?
A: Bake at 425°F (220°C) on a wire rack over a sheet pan for 10–12 minutes, turning halfway. You’ll get good results, though the air fryer usually creates a slightly crisper crust.
Q: How spicy is the bang bang sauce?
A: It’s mild by default — the sriracha is optional. Omit or reduce for kid-friendly heat, or add more sriracha or hot sauce to turn up the spice.
Q: Can I make the slaw ahead?
A: Yes — toss slaw with lime just before serving for peak crunch. If dressed too early, it will become soft and watery.
Q: How many tacos does this recipe serve?
A: With 1 pound of shrimp and 4 tortillas, expect about 3–4 shrimp per taco, serving 2–4 people depending on appetite and sides.
Conclusion
If you want a fast, crunchy, restaurant-worthy taco night, these air fryer bang bang shrimp tacos deliver flavor and texture without the mess. For another air-fryer take on this crowd-pleaser, check out this detailed version at Air Fryer Bang Bang Shrimp Tacos | Munchin’ With Maddie. If you’d like an alternative perspective and additional tips, this copycat approach is also helpful: Copycat Air Fryer Bang Bang Shrimp Tacos – Asian Inspired Eats.
Bang Bang Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined (medium or large; tails off)
- 1 cup all-purpose flour For gluten-free: use gluten-free flour.
- 1 tablespoon cornstarch For extra crunch.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup breadcrumbs Panko gives extra crisp.
- 2 tablespoons olive oil Can substitute with neutral oil.
For the Bang Bang Sauce
- 1/2 cup mayonnaise For a lighter sauce, swap half for Greek yogurt.
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha Optional, adjust to heat preference.
For the Tacos
- 4 pieces flour tortillas
- 1 cup coleslaw mix
- 1 tablespoon lime juice
Instructions
Preparation
- Preheat your air fryer to 400°F (200°C). This ensures immediate sizzle and better crisping.
- In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper.
- Pat shrimp dry with paper towels. Dredge shrimp in the flour mixture, shaking off excess.
- Dip each dredged shrimp in a light coating of olive oil. Then press into breadcrumbs until well coated.
Cooking
- Place shrimp in a single layer in the air fryer basket and cook for 8–10 minutes, shaking or turning halfway, until shrimp are opaque, pink, and the coating is golden.
- Meanwhile, whisk together mayonnaise, sweet chili sauce, and sriracha (if using) until smooth.
- Toss coleslaw mix with lime juice and a pinch of salt. Let sit briefly to soften.
- Warm tortillas in a dry skillet or air-fry for 30-45 seconds.
Assembly
- Fill each tortilla with 3–4 shrimp, top with lime slaw, and drizzle with bang bang sauce. Serve immediately.