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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 timing and a fast sauce whisk create a crunchy shrimp filling layered with red cabbage, sesame, and cilantro in warm tortillas.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Mexican Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
breading
  • 1 cup panko breadcrumbs
  • 2 eggs, beaten
  • 0.25 tsp salt
  • 0.25 tsp pepper
bang bang sauce
  • 0.25 cup sweet chili sauce
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp sesame oil
taco build
  • 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
 

Coat and air-fry the shrimp
  1. Dip the peeled and deveined shrimp in the beaten eggs, then dredge in panko breadcrumbs until evenly coated. Season with salt and pepper, and shake off any excess crumbs.
  2. Air fry at 380°F for 6-8 minutes, shaking the basket halfway through, until the coating looks golden and feels crisp. Arrange the shrimp in a single layer for best browning.
Make the bang bang sauce
  1. Whisk together sweet chili sauce, mayonnaise, sriracha, and sesame oil until smooth and glossy. Taste and adjust heat only if you prefer a bolder kick.
Assemble the tacos
  1. Toss the hot air-fried shrimp in the bang bang sauce until fully coated and shiny. Keep the coating intact by stirring gently.
  2. Warm the tortillas, then fill each with coated shrimp, shredded red cabbage, sesame seeds, and chopped cilantro. Serve with lime wedges for squeezing over top.

Notes

For extra crunch, don’t let the breaded shrimp sit too long before air-frying, and keep them in a single layer. Store leftovers in an airtight container in the refrigerator up to 2 days, but reheat in the air fryer at 350°F for 3-4 minutes to restore crispness; freezing is not recommended due to texture changes. For a lighter option, use light mayonnaise while keeping the sauce ratios the same.