Air Fryer Bang Bang Shrimp Tacos Recipe | Crispy & Spicy

There’s something irresistible about a warm tortilla filled with crunchy shrimp, fresh slaw, and a creamy, sweet-heat sauce that ties it all together. These Air Fryer Bang Bang Shrimp Tacos are fast, unbelievably flavorful, and perfect for weeknights or casual get-togethers. Expect crisp, juicy shrimp without the mess of deep frying, a zesty cabbage slaw that adds crunch, and a craveable bang bang sauce that’s creamy with a little kick. If you’re looking for a vibrant, restaurant-worthy meal you can pull off at home with minimal fuss, you’re in the right place.

Why These Air Fryer Bang Bang Shrimp Tacos Win Hearts

These tacos hit that perfect balance of textures and flavors: crispy shrimp, creamy sauce, and refreshing slaw, all tucked into soft, warm tortillas. The air fryer makes things simple and lighter, so you get that golden crunch with just a quick spritz of oil. The bang bang sauce blends sweet chili and a touch of heat with a silky mayo base—comforting yet bright. And the slaw? Limey, crisp, and just the right contrast to the saucy shrimp. This is the kind of dish that feels fun to eat and surprisingly easy to make, even on a busy night.

What You’ll Need: Ingredients for Air Fryer Bang Bang Shrimp Tacos

• Raw large shrimp (1 lb, peeled and deveined) – The star of the show; large shrimp stay plump and juicy, ideal for a crisp exterior and tender bite.
• Cornstarch (1/3 cup) – Lightly coats the shrimp to promote a shatter-crisp finish in the air fryer.
• Garlic powder (1 tsp) – Adds savory depth right into the coating.
• Smoked paprika (1/2 tsp) – Brings subtle warmth and color; regular paprika works too.
• Kosher salt and black pepper – Essential seasoning to make flavors pop.
• Neutral oil spray – A light mist helps the coating crisp evenly without excess oil.
• Small corn or flour tortillas (8) – Your taco base; warm them for the best texture and flavor.
• Avocado (1, sliced) – Adds creamy richness that balances the heat and acidity.
• Fresh cilantro (a small handful, chopped) – A bright, herbal finish.

For the Bang Bang Sauce:

• Mayonnaise (1/3 cup) – The creamy base that carries the sauce.
• Sweet chili sauce (1/4 cup) – Sweet, tangy heat that defines “bang bang.”
• Sriracha or hot sauce (1–2 tsp, to taste) – Adjust for gentle warmth or a bolder kick.
• Fresh lime juice (1–2 tbsp) – Brightens the sauce and balances the sweetness.
• Rice vinegar (1 tsp) – Adds a clean, subtle tang for better balance.
• Honey (1 tsp, optional) – Softens the edges if you prefer a rounder sweetness.
• Pinch of salt – Brings all the flavors together.

For the Zesty Slaw:

• Shredded cabbage (2 cups, red or green) – Crisp, refreshing crunch to contrast the saucy shrimp.
• Scallions (2, thinly sliced) – Gentle onion flavor and color.
• Lime juice (1–2 tbsp) – Adds zing and helps soften the cabbage slightly.
• Olive oil (1 tbsp) – A touch of richness to carry the dressing.
• Salt, pepper, and a pinch of sugar – Seasoning to balance acidity and brighten the slaw.

How to Make Them: A Step-by-Step Walkthrough

1. Make the bang bang sauce. In a small bowl, whisk the mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, and honey (if using). Add a pinch of salt. Taste and adjust heat and acidity. Set aside. Tip: The sauce thickens slightly as it rests, which helps it cling to the shrimp.
2. Mix the slaw. In a medium bowl, toss cabbage and scallions with lime juice, olive oil, a pinch of sugar, salt, and pepper. Taste and adjust. Let it stand while you cook; it will soften just a bit and become even more flavorful.
3. Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket kick-starts crisping.
4. Prep the shrimp. Pat the shrimp very dry with paper towels. This is key for crisping. In a bowl, combine cornstarch, garlic powder, paprika, 3/4 tsp salt, and 1/2 tsp black pepper. Add the shrimp and toss to coat evenly. Shake off any excess.
5. Load the basket. Lightly spray the air fryer basket with oil. Arrange shrimp in a single layer without crowding. Mist the top of the shrimp with another quick spray. If your air fryer is smaller, cook in batches for best results.
6. Air fry to golden. Cook at 400°F (200°C) for 6–8 minutes, flipping halfway. Shrimp cook quickly; remove when they’re opaque, curled, and lightly crisp at the edges. If needed, give them an extra 1–2 minutes, watching closely.
7. Warm the tortillas. While the shrimp cook, warm tortillas. You can char them in a dry skillet for 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.
8. Sauce the shrimp. Transfer hot shrimp to a bowl and spoon over some bang bang sauce. Toss lightly to coat, reserving extra sauce for drizzling. Coating while hot helps the sauce cling beautifully.
9. Assemble the tacos. Place a handful of slaw on each tortilla. Top with a few shrimp, add avocado slices, and drizzle with more bang bang sauce.
10. Finish with fresh herbs. Sprinkle cilantro over the top and add a squeeze of lime if you love extra brightness.
11. Taste and tweak. Adjust with a pinch of salt, an extra drizzle of sauce, or a touch more lime. Build each taco to your preference.
12. Serve immediately. These are best enjoyed right away while the shrimp are still crisp and warm against the cool slaw.

Timing and Prep Breakdown

When is it ready? The moment your shrimp are crisp and opaque, you’re good to go. Assemble and serve immediately for the best texture contrast.

Helpful Tips for Flawless Results

• Dry shrimp = crispy shrimp. Moisture is the enemy of crunch. Pat very dry before coating.
• Don’t crowd the basket. Air needs to circulate to crisp the coating. Work in batches if needed.
• Light spray, big payoff. A quick oil mist helps the cornstarch blister in the heat, creating that delicate crisp.
• Season every layer. Shrimp, slaw, and sauce should each taste great on their own. That’s how you build big flavor.
• Adjust the heat level. Prefer milder tacos? Reduce the sriracha. Love heat? Add more or sprinkle crushed chili flakes on top.
• Keep tortillas warm. Wrap them in a clean towel after heating so they stay soft and pliable while you assemble.
• Make-ahead sauce. The bang bang sauce can be prepared up to 3 days ahead and refrigerated. It gets even better as flavors meld.
• Texture variations. For extra crunch, add thinly sliced radishes or a handful of crushed toasted peanuts on top.
• Fresh citrus is your friend. A final squeeze of lime wakes up every component right before serving.

Nutrition at a Glance

Approximate per serving (2 tacos):

• Calories: ~500
• Protein: ~27 g
• Carbohydrates: ~52 g
• Total Fat: ~20 g
• Fiber: ~6 g
• Sodium: Varies by salt and sauce brands (~850–1050 mg)

These values will vary based on tortilla type, the exact shrimp size, and how much sauce you use. Using light mayo or low-sugar chili sauce can lower calories and sugar, while corn tortillas often add more fiber than flour.

Common Questions, Answered

Can I use frozen shrimp?

Yes—just thaw completely in the refrigerator or under cold running water, then pat very dry before coating. Excess moisture will prevent crisping.

How spicy are these tacos?

They’re gently spicy as written. For less heat, reduce or skip the sriracha. For more, add extra sriracha or a pinch of cayenne to the coating.

Can I make anything ahead?

Absolutely. The sauce can be made up to 3 days in advance, and the slaw can be mixed a few hours ahead. Air fry the shrimp just before serving so they stay crisp.

Wrapping Up with a Final Note

Air Fryer Bang Bang Shrimp Tacos are the kind of meal that brings a little party to your table: fast, colorful, and full of flavor. With a handful of simple ingredients and a few thoughtful steps, you’ll get crispy shrimp, a lively slaw, and a sauce that keeps you reaching for one more bite. Share them with friends, set them out family-style, and let everyone build their own perfect taco. Cooking should feel joyful and doable, and this recipe is both—proof that big flavor doesn’t have to be complicated. Enjoy every crunchy, saucy, lime-kissed bite.