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Air Fryer Bang Bang Shrimp Tacos

Air fryer bang bang shrimp tacos with crispy golden shrimp coated in a glossy sweet-spicy creamy sauce. Air-fried for crunch, then tucked into warm tortillas with crunchy cabbage, sesame, and fresh cilantro.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 air fryer

Method
 

Bread and air-fry the shrimp
  1. Dip the peeled and deveined large shrimp in the beaten eggs, then dredge in panko breadcrumbs and season with salt and pepper. Make sure each shrimp is fully coated so it browns evenly.
  2. Place shrimp in the air fryer basket in a single layer and air fry at 380°F for 6-8 minutes, shaking the basket halfway through. Cook until they’re golden and crispy, with a visibly crisp coating.
Make bang bang sauce
  1. Whisk together sweet chili sauce, mayonnaise, sriracha, and sesame oil in a bowl until smooth and glossy. The sauce should look creamy with a uniform pink-orange color.
Assemble the tacos
  1. Toss the air-fried shrimp in the bang bang sauce until coated. Let any excess drip off so the tacos don’t get soggy.
  2. Warm the small tortillas, then fill with coated shrimp, shredded red cabbage, sesame seeds, and chopped cilantro. Top with lime wedges and serve right away.

Notes

For extra crunch, avoid overcrowding the air fryer basket—cook in batches if needed. Store leftovers in the refrigerator up to 2 days; reheat in the air fryer at 360°F for 2-3 minutes to refresh the texture. Freezing is not recommended because the breading may soften. For a lighter option, use light mayonnaise (or Greek yogurt mayo) to reduce calories while keeping the creamy sauce.