These Air Fryer Bang Bang Shrimp Tacos are the perfect combo of crispy, creamy, and spicy. I love how the shrimp gets golden and crunchy in the air fryer, then gets tossed in a sweet and spicy bang bang sauce. Wrapped in soft tortillas and topped with slaw, they’re a fast favorite for taco night.
Why You’ll Love This Recipe
I love this recipe because it brings restaurant-quality flavor with very little effort. The air fryer keeps things light while still giving that crispy texture I crave. Plus, I can make the sauce and toppings ahead, which makes dinner come together in no time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Raw shrimp, peeled and deveined
- Cornstarch or all-purpose flour (for coating)
- Salt and pepper
- Garlic powder
- Paprika
- Cooking spray (for air fryer)
- Corn or flour tortillas
- Shredded cabbage or slaw mix
- Chopped green onions (optional)
- Cilantro (optional)
For the Bang Bang Sauce:
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Lime juice
directions
- I start by patting the shrimp dry and tossing them in a bowl with cornstarch, salt, pepper, garlic powder, and paprika.
- I preheat the air fryer to 400°F.
- I spray the air fryer basket with cooking spray and arrange the shrimp in a single layer.
- I cook the shrimp for about 8–10 minutes, flipping halfway through, until they’re crispy and cooked through.
- While the shrimp cooks, I mix the mayo, sweet chili sauce, sriracha, and lime juice in a small bowl to make the bang bang sauce.
- Once the shrimp are done, I toss them in the sauce until fully coated.
- I warm up the tortillas and assemble each taco with slaw, a few shrimp, and optional toppings like green onion or cilantro.
- I serve right away.
Servings and timing
This recipe makes about 4 tacos (serves 2) and takes roughly 25 minutes from start to finish.
Variations
Sometimes I swap the shrimp for crispy tofu or grilled chicken for a different twist. I’ve also used Greek yogurt in place of mayo for a lighter sauce. If I want extra crunch, I add sliced radishes or a drizzle of extra sriracha for heat.
storage/reheating
I store leftover shrimp and sauce separately in airtight containers in the fridge for up to 2 days. I reheat the shrimp in the air fryer at 350°F for about 3–4 minutes to get them crispy again. I always assemble the tacos fresh when I’m ready to eat.
FAQs
Can I use frozen shrimp?
Yes, but I always thaw and pat them dry before coating and cooking for the best texture.
Is bang bang sauce very spicy?
It has a little kick, but I can adjust the sriracha to make it milder or hotter based on what I like.
Can I make these tacos ahead of time?
I recommend making the sauce and prepping toppings ahead, but I cook the shrimp fresh for the best texture.
What kind of tortillas work best?
I like small flour tortillas for their softness, but corn tortillas add a nice chew and flavor too.
Are these tacos gluten-free?
They can be if I use cornstarch and gluten-free tortillas. Always double-check ingredient labels.
Conclusion
These Air Fryer Bang Bang Shrimp Tacos are one of my favorite ways to spice up dinner. The crispy shrimp with that sweet-spicy sauce and fresh toppings make every bite a treat. Quick to make and full of flavor, they never disappoint.
Print
Air Fryer Bang Bang Shrimp Tacos
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 4 tacos (serves 2)
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian-Inspired, American
- Diet: Gluten Free
Description
Air Fryer Bang Bang Shrimp Tacos are the ultimate blend of crispy, creamy, and spicy. Golden shrimp tossed in a bold bang bang sauce, wrapped in warm tortillas with slaw and fresh toppings—this quick and easy taco recipe brings restaurant-worthy flavor to your kitchen in under 30 minutes.
Ingredients
For the Shrimp:
- 1 lb raw shrimp, peeled and deveined
- ¼ cup cornstarch or all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Cooking spray
For the Sauce (Bang Bang Sauce):
- ¼ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1–2 tsp sriracha (to taste)
- 1 tsp lime juice
For the Tacos:
- 4 small flour or corn tortillas
- 1 cup shredded cabbage or slaw mix
- Optional: chopped green onions, cilantro, sliced radish
Instructions
- Pat shrimp dry with paper towels. In a bowl, toss with cornstarch, salt, pepper, garlic powder, and paprika.
- Preheat the air fryer to 400°F.
- Spray the air fryer basket with cooking spray. Place shrimp in a single layer.
- Cook for 8–10 minutes, flipping halfway, until crispy and cooked through.
- While shrimp cooks, mix mayo, sweet chili sauce, sriracha, and lime juice in a small bowl.
- Toss the cooked shrimp in the bang bang sauce until evenly coated.
- Warm the tortillas. Assemble tacos with slaw, sauced shrimp, and optional toppings.
- Serve immediately.
Notes
- For a lighter version, use Greek yogurt instead of mayo.
- Swap shrimp with tofu or grilled chicken for variations.
- Add extra crunch with radishes or crushed peanuts.
- Store leftover shrimp and sauce separately; reheat shrimp in the air fryer for best texture.
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