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Air Fryer Bang Bang Shrimp Tacos

Air fryer bang bang shrimp tacos with crispy golden shrimp coated in a glossy spicy creamy sauce. Quick air-fry method keeps the coating crunchy while the bang bang sauce clings to every bite, topped with red cabbage and sesame.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main
Cuisine: Asian-Mexican Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Crispy shrimp coating
  • 1.5 lb large shrimp peeled and deveined
  • 1 cup panko breadcrumbs
  • 2 eggs large, beaten
  • 0.5 tsp salt and pepper to taste
Bang bang sauce
  • 0.25 cup sweet chili sauce
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp sesame oil
Tacos assembly
  • 8 small tortillas
  • 1 cup shredded red cabbage
  • 0.25 cup sesame seeds
  • 0.25 cup cilantro chopped
  • 1 lime wedges

Equipment

  • 1 air fryer

Method
 

Air-fry the shrimp
  1. Dip the shrimp in the beaten eggs, then dredge in panko breadcrumbs and season with salt and pepper. Press lightly so the crumbs adhere for a crunchy coating.
  2. Preheat the air fryer to 380°F, then air-fry the shrimp for 6-8 minutes, shaking the basket halfway through. Air-fry until the shrimp are golden and crispy, with visible crunch on the coating.
Make bang bang sauce
  1. Whisk together the sweet chili sauce, mayonnaise, sriracha, and sesame oil until smooth and glossy. Taste and adjust the heat level by adding a little more sriracha if desired.
Assemble the tacos
  1. Toss the air-fried shrimp in the bang bang sauce until evenly coated. Keep tossing just enough to glaze, so the shrimp stay crisp.
  2. Warm the tortillas, then fill each with sauced shrimp, red cabbage, sesame seeds, and cilantro. Serve with lime wedges for squeezing over the top.

Notes

For the crunchiest coating, let the breaded shrimp sit 2-3 minutes before air-frying so panko hydrates slightly with the egg. Store leftovers in the fridge up to 3 days, reheat in the air fryer at 350°F for 3-4 minutes to re-crisp. Freezing isn’t recommended because the crunchy panko texture softens after thawing. For a lighter option, use light mayonnaise in the bang bang sauce.