Air Fryer Bang Bang Shrimp Tacos Recipe – Easy & Best Seafood Lunch

The first time I bit into an air fryer bang bang shrimp taco, I had one of those “where have you been all my life?” moments. Picture this: plump shrimp, crunchy and golden from the air fryer, smothered in a creamy, spicy-sweet bang bang sauce, all wrapped up in a warm tortilla. It’s pure lunchtime magic—and honestly, it’s way easier than you think.

My obsession with bang bang shrimp started at a local seafood spot, but I wanted something lighter (and let’s face it, less greasy) than deep-fried. Enter the air fryer. Suddenly, I could whip up crispy shrimp tacos in my own kitchen—no splattering oil or lingering fish smell. Plus, the air fryer bang bang shrimp tacos are so much faster and easier to clean up than traditional frying. I’ve made these for everything from lazy Sunday lunches to quick weeknight dinners, and they never disappoint.

Air fryer bang bang shrimp tacos are my go-to for so many reasons: the bold flavors, the crunchy texture, and that addictive sauce. If you’re feeding picky kids, trying to impress brunch guests, or just craving a home-cooked seafood lunch that feels a little special, this recipe is for you. As someone who’s tested every possible shortcut and sauce ratio, I can promise these tacos are reliable, crave-worthy, and totally customizable. Trust me, you’ll want to keep this recipe in your back pocket!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in just over 30 minutes, making it perfect for busy lunches or a fun weeknight dinner.
• Simple Ingredients: No fancy seafood counter runs required—you’ll find everything at a regular grocery store, maybe even in your pantry.
• Perfect for Any Occasion: Great for meal prep, casual gatherings, or even as a show-stopping dish at your next taco night.
• Crowd-Pleaser: Kids love the crispy shrimp, adults rave about the spicy-sweet sauce—these tacos disappear fast!
• Unbelievably Delicious: That combination of juicy shrimp, crunchy breading, and creamy bang bang sauce is downright addictive.

What really sets these air fryer bang bang shrimp tacos apart is the technique. By air frying, you get that classic crunch without the heaviness of deep-frying. The shrimp stay tender inside, and the panko coating gets golden and snappy. And the sauce? It’s a little sweet, a little spicy, and totally dreamy. I’ve fiddled with the ratios more times than I can count—this version hits every note just right.

You know that feeling when a dish just makes you happy? That’s how I feel about these tacos. They’re comfort food reimagined—lighter, faster, but with all the flavor and crunch you want. Whether you’re looking for a seafood lunch that’ll shake up your routine or need an easy recipe that wows, these air fryer bang bang shrimp tacos bring the party to your plate. Don’t be surprised if they become your new favorite, too.

Ingredients Needed

This recipe keeps things simple, but every ingredient plays a key role in making these air fryer bang bang shrimp tacos a total knockout. Most items are pantry staples, and you can swap a few things if you need to—see my notes below for easy substitutions!

• Shrimp: 1 lb (450g) large raw shrimp, peeled and deveined (I like 16/20 count for extra plumpness. If using frozen, thaw and pat very dry.)
• Cornstarch: 1/2 cup (60g) – for that light, crispy coating. Potato starch works too!
• Eggs: 2 large – helps the crumbs stick.
• Panko Breadcrumbs: 1 cup (60g) – gives the shrimp an airy crunch. Regular breadcrumbs work, but panko is best here.
• Garlic Powder: 1/2 tsp – a little flavor boost for the breading.
• Smoked Paprika: 1/2 tsp – adds subtle smokiness (regular paprika is fine if you don’t have smoked).
• Kosher Salt & Black Pepper: 1/2 tsp salt, 1/4 tsp pepper – for balanced seasoning.
• Mayonnaise: 1/2 cup (120ml) – the creamy base for bang bang sauce. I usually grab Hellmann’s or Duke’s, but any will do.
• Sweet Chili Sauce: 2 tbsp (30ml) – for sweetness and tang. I like Mae Ploy or Trader Joe’s brands.
• Sriracha Sauce: 1 tbsp (15ml) – adds heat. Adjust more or less to taste.
• Honey: 1 tbsp (15ml) – balances the heat with a touch of sweet.
• Flour Tortillas: 8 small (6-inch) – soft taco size. Use corn if you prefer, or gluten-free tortillas for a GF version.
• Shredded Cabbage or Slaw Mix: 2 cups (100g) – for crunch and freshness. Bagged coleslaw mix is a time-saver!
• Scallions: 1/4 cup (30g), chopped – for a mild, oniony bite.
• Fresh Cilantro Leaves: 1/2 cup (20g) – bright, herby flavor. Skip if you’re not a fan.
• Lime: 1, cut into wedges – squeeze over tacos for a fresh finish.
• Nonstick Cooking Spray: For air fryer basket and shrimp – olive oil spray works great, too.

Ingredient Tips: For super crispy shrimp, pat them dry before breading. If you need a dairy-free option, make sure your mayo is dairy-free. You can swap honey with agave syrup if avoiding animal products. Want a spicy kick? Add extra sriracha or a pinch of cayenne to the sauce. For a lighter version, try low-fat mayo.

In summer, I sometimes toss fresh mango or pineapple into the slaw for a tropical twist. Want to skip gluten? Use gluten-free breadcrumbs and tortillas. This recipe is flexible—don’t be afraid to make it your own!

Equipment Needed

• Air Fryer: Any basket-style air fryer works. I use a 4-quart model, but you can use a larger one if you’re doubling the recipe. If you don’t have an air fryer, see my oven adaptation below.
• Mixing Bowls: You’ll need three shallow bowls for breading and one for the sauce.
• Whisk or Fork: For beating eggs and mixing sauce.
• Tongs: Makes flipping shrimp in the air fryer much easier (and less messy!).
• Measuring Cups and Spoons: For accuracy. I always double-check my sauce measurements for balance.
• Paper Towels: Patting shrimp dry is a must for crispiness.
• Cooking Spray: For the air fryer basket and shrimp.
• Microwave or Skillet: To warm tortillas. I usually microwave, but a dry skillet adds a bit of extra flavor.

If you’re tight on equipment, you can use plates instead of bowls for breading, and a fork instead of tongs (though tongs help keep your hands clean). I clean my air fryer basket with a soft sponge to keep the nonstick coating in good shape—no steel wool! Budget tip: Check local discount stores for affordable air fryers and utensils. No need for fancy gadgets here—just solid basics.

Preparation Method

1. Prep the Shrimp: Pat 1 lb (450g) shrimp dry with paper towels. Season with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. (Dry shrimp crisp up better in the air fryer. If your shrimp are damp, breading can get soggy.)
2. Set Up Breading Station: In three separate shallow bowls: place 1/2 cup (60g) cornstarch in the first, 2 large beaten eggs in the second, and 1 cup (60g) panko breadcrumbs in the third.
3. Bread the Shrimp: Working one at a time, dredge each shrimp in cornstarch (shake off excess), dip in egg, then coat thoroughly in panko. Lay breaded shrimp on a plate. (Tip: Use one hand for wet ingredients, one for dry to keep things tidy.)
4. Prepare the Air Fryer: Spray air fryer basket lightly with nonstick spray. Arrange shrimp in a single layer—don’t overcrowd. You’ll probably need to work in 2 batches. Mist shrimp lightly with cooking spray for extra crunch.
5. Air Fry the Shrimp: Set air fryer to 400°F (200°C). Cook for 6-8 minutes, flipping halfway, until shrimp are golden and crispy. Shrimp should be opaque in the center and register 120°F (49°C) internally. (If breading isn’t browning, add a bit more spray.)
6. Make Bang Bang Sauce: In a small bowl, whisk together 1/2 cup (120ml) mayonnaise, 2 tbsp (30ml) sweet chili sauce, 1 tbsp (15ml) sriracha, and 1 tbsp (15ml) honey. Taste and adjust heat or sweetness as desired. (I go heavy on sriracha for spice lovers!)
7. Warm the Tortillas: Stack 8 small flour tortillas and wrap in a damp paper towel. Microwave for 20-30 seconds until soft, or warm in a dry skillet for about 30 seconds per side.
8. Assemble the Tacos: To each tortilla, add a small handful of shredded cabbage or slaw mix. Top

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