Air Fryer Bang Bang Shrimp Tacos: Amazing, Crispy & Happy

Air Fryer Bang Bang Shrimp Tacos bring the craveable crunch of restaurant-style shrimp to your kitchen fast—juicy, golden shrimp tucked into warm tortillas with a cool, tangy slaw and a creamy-sweet heat from bang bang sauce.

Why You’ll Love This Air Fryer Bang Bang Shrimp Tacos

• Ultra-crispy without deep-frying: The air fryer makes the coating shatteringly crisp while keeping the shrimp juicy.
• Speedy dinner win: About 25 minutes, start to finish—even on a busy weeknight.
• Balanced sweet heat: Creamy, gently spicy sauce + lime-bright slaw = flavor fireworks.
• Build-your-own fun: Set out warm tortillas, slaw, shrimp, and toppings for an easy taco bar.
• Customizable and pantry-friendly: Straightforward ingredients; easy swaps for heat level, tortillas, and mix-ins.
• Meal-prep friendly components: Make the sauce and slaw ahead; fry shrimp fresh for max crunch.

What Is Air Fryer Bang Bang Shrimp Tacos?

At its core, bang bang shrimp features crisp-coated shrimp draped in a creamy-sweet chili sauce with a gentle kick. Here, we turn that irresistible combo into tacos: air-fried, breaded shrimp, a crunchy sesame-lime slaw for contrast, and soft tortillas to wrap it all up. The technique is simple—dry and season the shrimp, dredge in a quick three-part coating (starch → egg → panko), air-fry until crisp, and sauce just before serving so the crust stays snappy. The result is a taco that hits every note: crisp, creamy, tangy, sweet, and just-spicy-enough.

Air Fryer Bang Bang Shrimp Tacos

Air Fryer Bang Bang Shrimp Tacos are crispy, juicy air‑fried shrimp tucked into warm tortillas with tangy slaw and creamy sweet‑heat bang bang sauce. Ready in about 25 minutes, they bring restaurant‑style crunch and balanced flavor to a fun, customizable taco night.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Fusion, Tex‑Mex

Servings 10 tacos

Calories 230 kcal

Ingredients

  

Shrimp

• 1.5 lb large raw shrimp peeled, deveined, tails removed (about 26–30 count)
• ¾–1 tsp fine salt divided
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp paprika sweet or smoked

Coating

• ½ cup cornstarch or arrowroot
• 2 large eggs beaten
• 1.5 cups panko breadcrumbs or regular breadcrumbs

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 tsp sriracha or chili sauce to taste
• 1–2 tsp fresh lime juice

Slaw

• 3 cups shredded cabbage green or red, or bagged slaw mix
• 1 small carrot cut into matchsticks or ½ cup shredded
• 2 scallions finely sliced (green parts)
• 2 tbsp rice vinegar or lime juice
• 1 tsp sugar or honey
• 1 tsp toasted sesame oil
• Pinch salt

Tacos & Toppings

• 10–12 small tortillas flour or corn
• 1 avocado sliced (optional)
• extra lime wedges
• cilantro leaves for garnish
• thinly sliced jalapeño or red chile optional
• sesame seeds optional sprinkle

Instructions

 

• Step 1 – Make the Sauce and Slaw: Whisk mayonnaise, sweet chili sauce, sriracha (if using), lime juice, and salt in a small bowl; refrigerate. Toss cabbage, carrot, scallions with rice vinegar (or lime), sugar, sesame oil, and a pinch of salt; set aside.
• Step 2 – Prep the Shrimp: Pat shrimp very dry and season with ½ tsp salt, black pepper, garlic powder, and paprika.
• Step 3 – Set Up the Dredge: Arrange three bowls: cornstarch with a pinch of salt; beaten eggs; and panko.
• Step 4 – Coat the Shrimp: Dredge shrimp in cornstarch → egg → panko, pressing crumbs gently to adhere; place on a tray.
• Step 5 – Air‑Fry: Preheat air fryer to 380°F (193°C). Lightly spritz the basket. Air‑fry shrimp in a single layer 7–10 minutes, turning halfway, until golden and opaque; keep finished shrimp on a wire rack.
• Step 6 – Warm Tortillas: Warm tortillas in a dry skillet or microwave until soft and pliable; keep covered to stay warm.
• Step 7 – Build Tacos: Place slaw on a warm tortilla, top with 3–4 shrimp, drizzle bang bang sauce, and garnish with avocado, cilantro, jalapeño, sesame seeds, and a squeeze of lime.

Notes

For crunch, drizzle sauce on the tacos rather than tossing the shrimp. Work in batches in the air fryer so shrimp aren’t crowded. Leftover shrimp re‑crisp in the air fryer before serving.

Keyword air fryer shrimp, bang bang sauce, bang bang shrimp tacos, crispy shrimp tacos, weeknight tacos

Ingredients for Air Fryer Bang Bang Shrimp Tacos

Shrimp

• 1½ lb large raw shrimp (about 26–30 count), peeled and deveined, tails removed
• ¾–1 tsp fine salt, divided
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp paprika (sweet or smoked)

Coating (Three-Part Dredge)

• ½ cup cornstarch (or arrowroot)
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs (or regular breadcrumbs)

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 tsp sriracha or chili sauce, to taste
• 1–2 tsp fresh lime juice
• Pinch of salt

Slaw

• 3 cups finely shredded green or red cabbage (or a bagged coleslaw mix)
• 1 small carrot, cut into matchsticks (or ½ cup pre-shredded)
• 2 scallions, finely sliced (green parts)
• 2 tbsp rice vinegar or lime juice
• 1 tsp sugar or honey
• 1 tsp toasted sesame oil
• Pinch of salt

Tacos & Toppings

• 10–12 small tortillas (flour for soft, corn for toasty)
• 1 avocado, sliced (optional)
• Extra lime wedges
• Cilantro leaves, for garnish
• Thinly sliced jalapeño or red chile (optional)
• Sesame seeds (optional sprinkle)

Pantry & Gear Notes

• Air fryer size: A 5–6 quart basket handles ~12–14 shrimp per batch. Work in 2–3 batches for max crisp.
• Oil: An oil spray helps color and crunch; avoid aerosol propellants on nonstick baskets if your manual cautions against them—use a refillable spritzer if needed.
• Panko vs. regular crumbs: Panko = airier crunch; regular = tighter crust. Both work.

Ingredient Notes (Substitutions & Healthy Swaps)

• Gluten-aware: Use gluten-free panko or crushed gluten-free crackers. Check sweet chili sauce and sriracha labels for your needs.
• Dairy-light sauce: Swap half the mayo for plain Greek yogurt; bump the sweet chili by 1 teaspoon to balance tang.
• Heat control: For mild sauce, use only sweet chili and lime. For extra kick, add more sriracha or a pinch of red pepper flakes.
• Tortilla choice: Corn tortillas bring a roasty aroma and slight chew; flour tortillas give a tender wrap that kids love. Warm either so they’re pliable.
• No eggs on hand: Dip seasoned shrimp in a thin slurry (¼ cup flour + 6–7 tbsp water, whisked smooth) after the starch and before the panko.
• Add-ins: Cucumber matchsticks, radish slices, or quick-pickled onions add pop and crunch.

Step-by-Step Instructions

Step 1 – Make the Sauce and Slaw

• Bang Bang Sauce: In a small bowl, whisk mayonnaise, sweet chili sauce, 1 tsp sriracha, lime juice, and a pinch of salt. Taste; add more sriracha or lime if you like. Refrigerate to thicken slightly.
• Slaw: Toss cabbage, carrot, and scallions with vinegar (or lime), sugar, sesame oil, and a pinch of salt. Let it stand 10 minutes to soften slightly and meld flavors.

Step 2 – Prep the Shrimp

Pat shrimp very dry. Toss with ½ tsp salt, black pepper, garlic powder, and paprika. Dry, seasoned shrimp = better adhesion and crispier results.

Step 3 – Set Up the Dredge

Arrange three shallow bowls:

1. Cornstarch with a pinch of salt.
2. Eggs, beaten smooth.
3. Panko.

Working in batches, coat shrimp starch → egg → panko, pressing crumbs gently to adhere. Set on a tray.

Step 4 – Air-Fry to Crisp

Preheat air fryer to 380°F (193°C) for 3–4 minutes. Lightly spritz the basket. Arrange shrimp in a single layer without crowding. Spritz tops lightly with oil.

Air-fry 7–10 minutes, turning halfway, until the coating is deeply golden and shrimp are opaque and springy. Small or very large shrimp may skew timing—go by color and firmness.

Transfer to a wire rack while you cook remaining batches so steam doesn’t soften the crust.

Step 5 – Warm the Tortillas

Warm tortillas in a dry skillet 15–30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds until soft and pliable. Stack in a towel-lined basket to keep warm.

Step 6 – Sauce and Build

For max crunch, drizzle bang bang sauce over shrimp on the tacos instead of tossing all shrimp in sauce. Build: warm tortilla → small pile of slaw → 3–4 shrimp → sauce drizzle → avocado, cilantro, sesame seeds, and jalapeño if using. Finish with a squeeze of lime.

Step-by-Step Instructions

Step 1 – Mix, Taste, Adjust (Sauce & Slaw)

• Sauce should be creamy with sweet heat. If it tastes flat, add a pinch of salt or more lime.
• Slaw should be crisp-tangy, not watery. If you oversalted, add a pinch of sugar and a splash more vinegar or lime.

Step 2 – Dry = Crisp

• Blot shrimp thoroughly. Moisture underneath the coating creates steam pockets and soft crust.

Step 3 – Clean Dredge Flow

• Right hand for dry bowls, left hand for wet (or vice versa). This simple habit keeps crumbs tidy and evenly applied.

Step 4 – Basket Discipline

• Space is non-negotiable. Overcrowding = uneven browning. Work in batches for consistent crunch.

Step 5 – The Crunch-Saving Trick

• Sauce shrimp at the last second or drizzle on tacos. Tossing early softens the crust.

Pro Tips for Success

• Season in layers: A little in the shrimp, then season the slaw and sauce to taste—balanced seasoning prevents bland pockets.
• Use a wire rack: As each batch finishes, place shrimp on a rack so hot air can circulate and keep the breading crisp.
• Oil light, not heavy: A fine mist helps browning. Heavy oil saturates crumbs and dulls crunch.
• Uniform size: Buy shrimp of the same size so they cook evenly.
• Tortilla warmth: Warm tortillas bend without cracking and keep tacos tender.
• Hold the sauce: If leftovers are likely, keep sauce on the side. It preserves texture for tomorrow’s reheat.

Flavor Variations

• Citrus-Garlic Bang Bang: Add ½ tsp grated garlic to the sauce and sub lemon for lime.
• Honey-Lime Bang Bang: Stir 1 tsp honey into the sauce for a glossier, sweeter finish.
• Smoky-Paprika Shrimp: Swap paprika to smoked and add a pinch of cumin to the dredge.
• Sesame-Ginger Slaw: Add ½ tsp grated ginger and a splash of soy or tamari to the slaw dressing.
• Spicy Crunch: Sprinkle crushed chili crisps (or red pepper flakes) on top right before serving.
• Tropical Twist: Add pineapple or mango slivers to the slaw for a sweet, juicy accent.

Serving Suggestions

• Taco bar: Offer warm tortillas, slaw, shrimp, sauce, lime wedges, cilantro, avocado, jalapeños, and sesame seeds so everyone builds their perfect taco.
• Sides: Cilantro-lime rice, simple black beans, grilled corn, or a crisp cucumber salad.
• Bowls: Turn into bowls with rice or quinoa, slaw, shrimp, and a drizzle of sauce.
• Lighter plate: Serve over shredded lettuce with extra cucumber and a limey vinaigrette.

Storage and Reheating Instructions

• Refrigerate: Store shrimp (unsauced) in an airtight container up to 2 days. Keep slaw and sauce separate.
• Reheat shrimp: Air fryer 350°F (175°C) for 2–4 minutes or oven 375°F (190°C) for 5–7 minutes on a rack until hot and crisp.
• Do not freeze: The panko crust softens on thawing; shrimp texture can turn mealy.
• Leftover refresh: If the coating dulls, mist lightly with oil and re-crisp in the air fryer for a minute.

Nutrition Facts (Per Taco)

Approximate values for 1 taco using 3 shrimp, a small flour tortilla, modest slaw, and 1 tbsp sauce; values vary by brand and tortilla size.

FAQ About Air Fryer Bang Bang Shrimp Tacos

TastyInspo Notes

• Two-press coating: After pressing panko on, wait one minute and press again—dramatically better adhesion.
• Zest then juice: A little lime zest in the sauce adds bright aroma without thinning it.
• Knife work pop: Cut slaw thin; thinner strands tangle neatly in a taco and don’t slide out on the first bite.
• Crisp insurance: Don’t line the air fryer with parchment during preheat; add it only after the basket is hot if you use it at all.
• Color cue: Pale crumbs? Add a quick extra mist of oil and 60–90 seconds more cook time.
• Leftover magic: Re-crisp shrimp and pile on a chopped salad with cucumber and extra lime for a next-day lunch.

Final Thoughts

Air Fryer Bang Bang Shrimp Tacos are the definition of weeknight joy: crisp, golden shrimp; a cool, citrusy slaw; and a dreamy sauce you can tailor from gentle to fiery. Master the dry-season-dredge flow, space your shrimp for airflow, and sauce at the last second for enduring crunch. With warm tortillas and bright toppings, you’ll have crowd-pleasing tacos that feel special and come together in minutes—perfect for family dinners, casual gatherings, and any night you want a little celebration on a plate.