Air Fryer Bang Bang Shrimp Tacos
Air Fryer Bang Bang Shrimp Tacos are coated in crispy panko breadcrumbs and cooked in an air fryer until golden brown, and then tossed in the awesome bang bang sauce, and served in flour tortillas!
Servings 8 tacos
Calories 335kcal
Ingredients
Air Fryer Shrimp Tacos
- 7-8 flour tortillas
- 1 pound Raw Shrimp peeled and deveined
- 1 Cup panko bread crumbs
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Cup Cornstarch
- 3 Egg whites
- 3-4 Tablespoons Olive oil
Bang Bang Sauce
- 1 Cup mayonnaise
- ¼ Cup Sriracha
- ¼ Cup lime juice
- ¼ Cup Sweet Thai Chili Sauce
- 5 Garlic cloves (finely minced or grated)
- ¼ Cup soy sauce
- coleslaw mix
- chopped cilantro
Instructions
- Preheat your Air Fryer to 400 Degrees. While preheating, prepare your shrimp. Prepare a baking sheet with parchment paper and set aside.
- In a small bowl add egg whites and whisk. Set aside. In a separate bowl add panko, cornstarch, salt, pepper, and garlic powder and combine. Pat your shrimp dry with paper towels and dip your shrimp into the egg whites and then into the panko mixture, placing them on the baking sheet. Do this until all the shrimp are breaded. Cut off tails at this point if desired.
- Drizzle shrimp with olive oil. Add to your air fryer and air fry for 8-10 minutes, checking halfway through.
- While frying, combine all sauce ingredients in a small bowl and refrigerate until ready to use. Prepare your tortillas by heating them in a skillet or microwave. Add slaw to the bottom of the tortilla and top with shrimp and sauce.
Notes
Recipe Tips:
Crispy Coating—Drizzle with a little olive oil or spray them with olive oil cooking spray to help the panko breadcrumb coating crisp up nicely. Don’t Overcook Shrimp—This will avoid chewy shrimp. When perfectly cooked, shrimp should be C-shaped, but if they are overcooked, they will be O-shaped. Store Shrimp and Bang Bang Sauce Separately – Bang Bang Sauce should only be added to the shrimp just before serving; otherwise, it could make the coating on the shrimp soggy. Freezing Bang Bang Shrimp: I recommend freezing the shrimp and bang bang sauce separately. Add each to separate freezer-safe containers or bags and freeze for up to 3 months.Nutrition
Calories: 335kcal | Carbohydrates: 34g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1277mg | Potassium: 285mg | Fiber: 2g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 2mg
