Description

There’s something truly magical about tacos. They’re the ultimate food: portable, versatile, and packed with flavor in every bite. But when you add crispy, golden shrimp coated in a sweet and spicy bang bang sauce, you elevate taco night to an entirely new level. These Air Fryer Bang Bang Shrimp Tacos are a perfect balance of crispy and creamy, spicy and sweet, and they’re surprisingly easy to make!

This recipe holds a special place in my heart because it brings together two of my favorite things: the fresh, coastal flavors of shrimp and the convenience of the air fryer. It’s also a fantastic way to bring some brightness to the dinner table, especially on those busy weeknights when you’re craving something satisfying but don’t want to spend hours in the kitchen. Plus, there’s just something so fun about assembling tacos with family or friends—it’s like a mini taco bar at home! Whether you’re serving these up for a casual dinner or as part of a weekend get-together, they’re guaranteed to be a hit.

Ingredients

Scale

For the Shrimp:

1 pound raw shrimp, peeled and deveined
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil spray

For the Bang Bang Sauce:

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon honey

For the Tacos:

8 small tortillas (flour or corn, your choice)
2 cups shredded lettuce or cabbage (for crunch)
1/2 cup diced tomatoes
1/4 cup chopped cilantro
Lime wedges (for serving)

Instructions

Prep the Shrimp: Start by patting the shrimp dry with paper towels. This step ensures that the coating sticks properly. Season the shrimp with garlic powder, paprika, salt, and pepper.
Set Up Your Breading Station: In one bowl, place the flour. In a second bowl, whisk the eggs until smooth. In a third bowl, mix the panko breadcrumbs with a pinch of salt and a touch of garlic powder for extra flavor.
Bread the Shrimp: Dip each shrimp into the flour, shaking off any excess, then coat it in the beaten egg, and finally press it into the panko breadcrumbs. Make sure each shrimp is fully coated with breadcrumbs for that perfect crunch.
Air Fry the Shrimp: Preheat your air fryer to 375°F (190°C) for a couple of minutes. Arrange the breaded shrimp in a single layer in the air fryer basket, making sure they don’t overlap. Spray lightly with cooking spray. Air fry for 8-10 minutes, flipping halfway through, until the shrimp are golden and crispy.
Make the Bang Bang Sauce: While the shrimp are cooking, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl. Taste and adjust the spice level as needed—if you like more heat, add an extra dash of sriracha.
Assemble the Tacos: Warm your tortillas either in the microwave, on a skillet, or directly over a gas flame for a few seconds until they’re pliable. Layer each tortilla with shredded lettuce or cabbage, a few crispy shrimp, a drizzle of bang bang sauce, and your favorite toppings like diced tomatoes and fresh cilantro.
Serve and Enjoy: Garnish with lime wedges on the side for an extra burst of brightness. Serve immediately and watch them disappear!

Notes

For gluten-free tacos, use gluten-free breadcrumbs and tortillas.
This recipe can also be made with chicken or tofu instead of shrimp for a different protein option.