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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 at 380°F, then assemble with warm tortillas, red cabbage, sesame seeds, and cilantro.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
  • 1 Salt and pepper
Coating
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
Bang bang sauce
  • 0.25 cup sweet chili sauce
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp sesame oil
Taco build
  • 8 small tortillas 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 large shrimp, peeled and deveined in the beaten large eggs, beaten, then dredge in the panko breadcrumbs and season with salt and pepper. Make sure each shrimp is fully coated, with visible panko texture.
  2. Air fry at 380°F for 6-8 minutes, shaking the basket halfway through, until golden and crispy. Look for firm, crisp edges and a dry, crunchy panko surface.
Make bang bang sauce
  1. Whisk together sweet chili sauce, mayonnaise, sriracha, and sesame oil until smooth and glossy. The sauce should look creamy with an orange-pink color and lightly thick texture.
Assemble the tacos
  1. Toss the air-fried shrimp into the bang bang sauce until evenly coated. The shrimp should look shiny and cling to the sauce.
  2. Warm the tortillas, then fill with coated shrimp, shredded red cabbage, sesame seeds, and cilantro, chopped. Finish with lime wedges on the side and serve right away.

Notes

For the crispiest results, arrange shrimp in a single layer with space between pieces so they air-fry instead of steam. Store leftovers in a sealed container in the refrigerator for up to 2 days; rewarm in the air fryer at 350°F for 3-4 minutes to refresh the crunch. Freezing is not recommended because the panko texture softens after thawing. For a lighter option, use light mayonnaise to reduce overall calories while keeping the creamy bang bang sauce.