These Air Fryer Bang Bang Shrimp Tacos are a fantastic mix of crispy shrimp with a spicy, creamy bang bang sauce, all wrapped up in soft tortillas with fresh toppings. The shrimp get perfectly crunchy in the air fryer, which makes them light and crispy without the mess of deep frying. The sauce gives a nice kick, balanced with a bit of sweetness and creaminess that everyone loves.
I really enjoy making these tacos because they come together quickly and still feel like a special treat. Using the air fryer saves me a lot of time and keeps the shrimp from being greasy. The sauce is easy to whip up with just a few pantry staples like mayo, sriracha, and a little honey. I often add some crunchy slaw or sliced avocado on top to give some extra texture and freshness. It’s one of those meals where you can adjust the heat and toppings to make it just how you like it.
My favorite way to serve these tacos is with a squeeze of lime and a handful of cilantro to brighten the flavors. They’re perfect for a casual dinner or even a fun party snack that makes everyone smile. I’ve found that they’re a big hit whether I serve them to friends or just enjoy them on a cozy night at home.
Key Ingredients & Substitutions
Shrimp: Large, peeled shrimp work best because they cook quickly and stay juicy. If shrimp aren’t your thing, try using small scallops or even battered tofu for a vegetarian twist.
Panko Breadcrumbs: These give shrimp a light, crispy coating in the air fryer. If you don’t have panko, regular breadcrumbs will do, but panko makes it extra crunchy.
Bang Bang Sauce: This sauce blends mayo, sweet chili sauce, sriracha, honey, and lime. For a dairy-free option, swap mayo with vegan mayo. Adjust sriracha to control the spice level.
Tortillas: Corn tortillas add authentic flavor and a slight char when warmed. Flour tortillas are softer and more flexible if you prefer that texture.
Cabbage: Both green and purple cabbage add crunch and color. You can substitute with lettuce or kale, but cabbage holds up better against the sauce.
How Do I Get Crispy Shrimp in the Air Fryer Without Drying Them Out?
Crispy shrimp is the heart of this recipe. To get it just right:
- Pat shrimp dry before coating to help the breading stick.
- Use a three-step coating: flour, egg, then panko. This seals in moisture and creates a crunchy crust.
- Preheat your air fryer so the shrimp start crisping right away.
- Spray a little oil on the shrimp and basket to promote browning but don’t overdo it.
- Arrange shrimp in a single layer, leaving space so hot air can circulate around them.
- Flip shrimp halfway through cooking for even crispness.
These steps keep the shrimp juicy inside but crispy on the outside every time.
Equipment You’ll Need
- Air fryer – it crisps the shrimp quickly without deep frying and keeps them tender inside.
- Three shallow bowls – for the flour, egg, and panko coating steps; makes dipping easy and mess-free.
- Mixing bowl – to whisk together the bang bang sauce smoothly.
- Tongs – help you flip shrimp safely and arrange them in the air fryer basket.
- Small skillet or microwave-safe plate – to warm tortillas until soft and flavorful.
Flavor Variations & Add-Ins
- Swap shrimp for crispy battered fish (like cod) for a variation that adds heartiness and pairs well with the sauce.
- Add sliced avocado or guacamole for creaminess that balances the spice.
- Include pickled jalapeños or a squeeze of fresh lime for extra tang and heat.
- Top with crumbled queso fresco or shredded pepper jack cheese to add mild spice and richness.
Air Fryer Bang Bang Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Cooking spray or olive oil spray
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice preference)
- 1 tsp honey
- 1 tsp lime juice
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup diced tomatoes (or pico de gallo)
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 8 minutes of cooking in the air fryer. Warming the tortillas and assembling the tacos will add another 5 minutes. So, plan on roughly 25-30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Shrimp Coating:
In a shallow bowl, mix together the panko breadcrumbs, paprika, garlic powder, salt, and pepper. In a separate bowl, whisk the egg lightly. Place the all-purpose flour in a third bowl to keep things organized for coating.
2. Coat the Shrimp:
Dip each shrimp first into the flour, making sure to shake off any extra. Then dip it into the beaten egg, and finally, coat it evenly with the seasoned panko breadcrumb mixture. Set the coated shrimp aside on a plate.
3. Preheat Air Fryer:
Set your air fryer to 400°F (200°C) and let it preheat for about 5 minutes to ensure the shrimp cook evenly and get crispy.
4. Air Fry the Shrimp:
Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the shrimp in a single layer inside the basket, making sure they don’t overlap. Give the shrimp a light spritz of cooking spray as well. Cook for 6-8 minutes, flipping them halfway through, until they turn golden brown and crispy.
5. Make the Bang Bang Sauce:
While the shrimp cook, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Taste and adjust the heat or sweetness as you prefer.
6. Warm the Tortillas:
Heat the corn or flour tortillas in a skillet over medium heat for about 1-2 minutes per side, or warm them in the oven until they’re soft and slightly charred for that nice toasted flavor.
7. Assemble the Tacos:
Place a handful of shredded green and purple cabbage onto each warm tortilla. Add 3 to 4 crispy shrimp on top of the cabbage, then drizzle generously with the bang bang sauce.
8. Add Toppings and Serve:
Sprinkle diced tomatoes or pico de gallo and chopped fresh cilantro over the shrimp. Serve immediately with lime wedges on the side to squeeze fresh lime juice over the tacos for bright flavor.
Enjoy your delicious Air Fryer Bang Bang Shrimp Tacos – crispy, creamy, and perfectly spicy!
Can I Use Frozen Shrimp for These Tacos?
Yes, you can! Just be sure to fully thaw the shrimp in the refrigerator overnight or place them in a sealed bag submerged in cold water. Pat them dry thoroughly before coating to ensure the breading sticks and the shrimp crisp nicely.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before serving if it separates a bit.
How Should I Store Leftover Shrimp Tacos?
It’s best to store the shrimp, sauce, and taco toppings separately in airtight containers in the fridge for up to 2 days. Reheat the shrimp in the air fryer or oven to retain crispiness, then assemble fresh tortillas when ready to eat.
What Can I Substitute for Sweet Chili Sauce in the Bang Bang Sauce?
If you don’t have sweet chili sauce, try mixing a little honey with sriracha and a splash of rice vinegar or lime juice. This will mimic the sweet and tangy flavor pretty well.
