Bang Bang Shrimp Tacos
Crispy, saucy, and ready in under 30 minutes, these air fryer bang bang shrimp tacos are perfect for busy evenings and casual dinner parties. They combine crunchy shrimp, tangy slaw, and a creamy sweet-spicy bang bang sauce in warm tortillas.
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.
Notes
Store leftover shrimp and sauce separately in airtight containers for up to 3 days in the fridge. Freeze cooked breaded shrimp for up to 3 months. Re-crisp in the air fryer at 375°F (190°C) for 3-5 minutes.