These Air Fryer Bang Bang Shrimp Tacos are bursting with crispy shrimp coated in a spicy, tangy bang bang sauce, all tucked into soft tortillas. The shrimp has just the right amount of heat and crunch thanks to the air fryer, making these tacos both flavorful and easy to whip up. Fresh toppings like crunchy cabbage and a drizzle of creamy sauce make every bite a little party in your mouth.
I love making these tacos when I want something quick but impressive. The air fryer makes cooking the shrimp a breeze—no messy frying or extra oil needed—and the bang bang sauce adds a fun kick that everyone seems to enjoy. It’s one of those recipes where you don’t have to wait long, but you still end up with a tasty meal that feels like something special.
My favorite way to serve these tacos is with a little extra lime and some chopped cilantro on top. It brightens up the flavors and makes it feel fresh and summery. Plus, they’re perfect for casual dinners with friends or a family taco night when you want to mix things up but keep it simple and delicious.
Key Ingredients & Substitutions
Shrimp: Medium shrimp work great here for a nice bite size. You can use frozen shrimp if fresh isn’t available—just thaw and pat dry well. For a milder flavor, try white shrimp.
Panko breadcrumbs: They give shrimp a light and crispy texture. If you don’t have panko, crushed cornflakes or regular breadcrumbs work too, but panko stays crispier.
Bang Bang Sauce: The combo of mayo, sweet chili sauce, sriracha, and lime is easy to mix and packs flavor. Substitute mayo with Greek yogurt for a lighter version or adjust sriracha to control the heat.
Cabbage: Green and purple cabbage add crunch and a bit of color. You can swap for shredded lettuce or even slaw mix if you want.
How Do You Get Crispy Shrimp in the Air Fryer?
To make perfectly crispy shrimp without frying:
- Coat each shrimp evenly by dredging in flour, then egg, then panko. This triple step helps the breading stick well.
- Don’t overcrowd the air fryer basket; arrange shrimp in a single layer for even crisping.
- Lightly spray shrimp with oil to help them brown nicely.
- Flip shrimp halfway through cooking to ensure both sides get crisp.
- Cook at 400°F for 8-10 minutes—shrimp will turn golden and crispy but stay juicy inside.
These steps give you that crunchy texture without soaking in oil, and the shrimp stay tender inside. It’s a simple approach to healthy frying!
Equipment You’ll Need
- Air fryer – it crisps shrimp quickly without extra oil for a healthier crunch.
- Three shallow bowls – one each for flour, egg wash, and panko coating to keep prep tidy.
- Tongs – perfect for turning shrimp halfway through cooking without messing the breading.
- Small whisk or fork – makes mixing the bang bang sauce quick and smooth.
- Nonstick skillet or microwave-safe plate – to warm tortillas gently before assembly.
Flavor Variations & Add-Ins
- Swap shrimp for crispy air-fried chicken strips if you prefer mild meat with the same bang bang sauce zing.
- Add diced mango or pineapple for a sweet twist that balances the spicy sauce beautifully.
- Top tacos with sliced avocado or a dollop of guacamole to add creaminess and richness.
- Mix fresh jalapeño or a sprinkle of chili powder into the slaw for extra heat and crunch.
How to Make Air Fryer Bang Bang Shrimp Tacos
Ingredients You’ll Need:
Shrimp and Coating:
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Cooking spray or olive oil spray
- 6 small corn or flour tortillas
Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tsp sriracha (adjust for heat preference)
- 1 tsp lime juice
Toppings:
- 1 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend a few minutes mixing the coating and sauce, air frying the shrimp for 8-10 minutes, warming the tortillas, and assembling everything. Quick and perfect for any weeknight meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Preheat your air fryer to 400°F (200°C). In one shallow bowl, mix the flour, garlic powder, smoked paprika, salt, and pepper. In a second bowl, whisk the egg. In a third bowl, place the panko breadcrumbs.
Coat each shrimp by dipping it first into the flour mix, then into the egg, and finally rolling it in the panko breadcrumbs until well coated.
2. Cook the Shrimp:
Place the breaded shrimp in a single layer inside the air fryer basket. Lightly spray them with cooking spray to help with crisping. Cook for 8-10 minutes, flipping the shrimp halfway through, until they’re golden brown and crispy.
3. Make the Bang Bang Sauce:
While the shrimp cook, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Adjust sriracha for your preferred spiciness.
4. Warm the Tortillas and Assemble:
Warm your tortillas in a dry skillet or microwave until soft and pliable. Layer shredded green and purple cabbage on each tortilla, then top with 3 to 4 crispy shrimp. Drizzle generously with the bang bang sauce and sprinkle with chopped cilantro.
Serve your tacos with lime wedges on the side for squeezing over the top.
Can I Use Frozen Shrimp for These Tacos?
Yes! Just make sure to fully thaw the shrimp before coating and cooking. Thaw them overnight in the fridge or quickly in cold water, then pat dry to avoid excess moisture that can affect crispiness.
How Do I Make the Tacos Less Spicy?
You can reduce or omit the sriracha in the bang bang sauce to lower the heat. Alternatively, adding more mayonnaise will mellow out the spiciness while keeping the sauce creamy and flavorful.
Can I Prepare the Sauce Ahead of Time?
Absolutely! The bang bang sauce can be made up to 2 days in advance and stored covered in the fridge. Give it a quick stir before drizzling on your tacos.
What’s the Best Way to Store Leftover Shrimp Tacos?
Store cooked shrimp and sauce separately from the tortillas and cabbage in airtight containers in the fridge for up to 2 days. When ready to eat, reheat shrimp briefly in the air fryer or oven for that crispy texture and assemble fresh tacos.
