Description
A quick and easy 20-minute weeknight meal featuring crispy air-fried or baked shrimp coated in panko, served in warm corn tortillas with a creamy, spicy bang bang sauce and fresh toppings.
Ingredients
Scale
- 1 pound frozen shrimp, peeled and deveined (thawed)
- 1 cup Panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, whisked with a pinch of salt
- 2 tablespoons vegetable oil
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2–3 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 12–16 small corn tortillas
- 2 cups shredded cabbage
- 1–2 avocados, sliced
- ½ red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Thaw frozen shrimp under cold running water for 10 minutes, then pat them very dry with paper towels. Season with salt and pepper.
- Set up a dredging station with three shallow bowls: one with flour, one with whisked eggs, and one with Panko breadcrumbs.
- Dredge each shrimp in flour, dip in egg wash, then press firmly into Panko breadcrumbs to coat. Place on a parchment-lined plate.
- Preheat air fryer to 400°F (200°C) or oven to 425°F (220°C).
- Lightly spray or brush breaded shrimp with oil.
- Air fry for 4-5 minutes, flip, spray again, and cook for another 3-4 minutes until golden and crispy. OR bake on a parchment-lined sheet for 8-10 minutes, flipping halfway.
- While shrimp cook, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and minced garlic to make the bang bang sauce.
- Warm corn tortillas in a dry skillet for 30 seconds per side or microwave with a damp paper towel for 30 seconds.
- Assemble tacos by placing crispy shrimp in warm tortillas, topping with cabbage, avocado, and red onion.
- Drizzle generously with bang bang sauce, garnish with cilantro and lime wedges, and serve immediately.
Notes
Pat shrimp dry thoroughly to ensure crispy breading. Do not overcrowd the air fryer; cook in batches if necessary. Warm tortillas to prevent cracking. Sauce can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per serving
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: shrimp tacos, bang bang shrimp, air fryer recipes, quick weeknight dinner, easy seafood, crispy shrimp, bang bang sauce, 20 minute meals