You know those craveable restaurant dishes that you just can’t stop thinking about? That’s exactly how I feel about Bonefish Grill’s Bang Bang Shrimp! After months of recipe testing in my kitchen (and many, many taste tests), I’m beyond excited to share this healthier air fryer version with you.
The shrimp gets amazingly crispy in the air fryer, then gets tossed in the most incredible creamy, sweet-and-spicy sauce before nestling into warm tortillas with crunchy slaw. If you’re craving something different from your usual taco night routine, you need to try these! Speaking of delicious fusion recipes, these tacos pair wonderfully with my Spicy Brazilian Coconut Chicken for an amazing spread.
Why These Tacos Will Become Your New Favorite
Let me count the ways you’ll fall in love with this recipe:
- The shrimp develops an irresistibly crispy coating in the air fryer without excessive oil
- That signature bang bang sauce hits all the right notes – creamy, sweet, and perfectly spicy
- The homemade slaw adds fresh crunch and makes it a complete meal
- Ready in under 30 minutes (perfect for busy weeknights!)
- Naturally dairy-free and easily adapted to gluten-free
- The whole family will request these again and again
My husband practically swooned at first bite, and I know your family will too! The combination of textures and flavors is simply magical – from the crispy-coated shrimp to the creamy sauce and fresh, crunchy slaw. It’s the kind of meal that makes you feel like you’re dining out at a fancy restaurant, but you made it right in your own kitchen!
Ingredients Overview
Let’s break down everything you need to make these mouthwatering bang bang shrimp tacos! Think of this as building blocks – each component plays a crucial role in creating that perfect balance of crispy, creamy, and spicy.
For the star of the show – our crispy air fryer shrimp – you’ll need:
– Large raw shrimp: These need to be peeled and deveined with tails off. I always keep frozen shrimp on hand (just like for my street corn bowls) and thaw them in cold water when ready to use.
– Japanese breadcrumbs: These create that signature crunch we’re after. The larger, airier texture of Japanese-style breadcrumbs makes them perfect for achieving that restaurant-worthy crispy coating.
– Eggs + tapioca flour: This dynamic duo creates our dredging station. The eggs act as our “glue” while tapioca flour (or arrowroot starch) helps create that perfectly crispy exterior.
For that irresistible bang bang sauce:
– Mayonnaise: Creates our creamy base
– Thai sweet chili sauce: Brings that perfect balance of sweet and heat
– Sriracha: Adds an extra kick – adjust to your spice preference!
For the fresh slaw (just like in my hot honey chicken plate):
– Pre-packaged coleslaw mix: A time-saving shortcut that still delivers great texture
– Fresh cilantro and green onions: These brighten everything up
– Mayo, lime juice, and seasonings: Creates a creamy, tangy dressing that pulls it all together
Success Tips & Tricks
Here are my tried-and-true secrets for making these tacos absolutely perfect:
Set yourself up for success:
– Create an organized dredging station with three shallow bowls before starting
– Use one hand for wet ingredients and one for dry to avoid the dreaded “breading fingers”
– Pat your shrimp completely dry before starting the breading process
Air fryer tips:
– Preheat your air fryer for 3-5 minutes before adding shrimp
– Don’t overcrowd the basket – work in batches if needed
– A light spray of oil helps achieve that golden-brown exterior
Sauce secrets:
– Mix your bang bang sauce before starting the shrimp so flavors can meld
– Reserve some sauce for drizzling at the end
– Taste and adjust heat levels to your preference
Remember: The key to perfectly crispy shrimp is maintaining good spacing in your air fryer basket and being generous with that seasoned flour coating!
Step-by-Step Instructions
Let me walk you through making these incredible bang bang shrimp tacos! I’ve tested this recipe countless times to get it just right, and the key is setting up your workspace before you begin.
Dredging Station Setup
First, grab 3 shallow bowls – this will be your dredging station.
In bowl 1, whisk together the tapioca flour with your seasonings.
Bowl 2 gets the beaten eggs with a splash of water.
Bowl 3 holds your Japanese breadcrumbs.
Pat those shrimp completely dry – this helps the coating stick better!
The Dredging Process
Here’s my favorite pro tip – designate one hand for wet ingredients and one for dry. This prevents the dreaded “breading hands” where everything clumps together! Take each shrimp and:
• Dip in the seasoned flour mixture
• Dunk in the egg wash
• Roll in breadcrumbs until well-coated
• Place on a clean plate while you finish the batch
Like my crispy butter chicken, the key to perfect crunch is not overcrowding your air fryer basket. Work in batches if needed!
Recipe Variations & Uses
While these tacos are absolutely divine as written, I love offering different ways to enjoy this recipe! Here are some of my favorite variations:
Make it a Bowl
Skip the tortillas and create a bang bang shrimp bowl instead! Layer:
• Fluffy white rice or cauliflower rice
• Crispy air-fried shrimp
• Fresh cabbage slaw
• Diced cucumber
• Sliced avocado
• A drizzle of extra bang bang sauce
This style reminds me of my crispy spicy salmon bowls!
Change Up the Base
Not feeling tacos? Try serving over:
• Rice noodles with stir-fried veggies
• Zucchini noodles for a low-carb option
• Quinoa with roasted vegetables
• Cajun-style pasta
Sauce Variations
While the classic bang bang sauce is amazing, you can experiment with:
• Sweet chili sauce alone for less creaminess
• Honey sriracha for a different sweet-heat combo
• Spicy mayo with extra sriracha
• Thai peanut sauce for nutty flavor
Remember, recipes are just guidelines – make it your own and have fun with it!
Frequently Asked Questions
Can I make these ahead of time?
I get this question a lot! While these tacos are best enjoyed fresh and crispy, you can definitely prep components ahead. Just like my cheesy pasta dishes, a little planning makes dinner time smoother! I recommend breading the shrimp and storing it uncooked in the fridge for up to 4 hours. The slaw can be made a day ahead – it actually gets better as it sits! Just keep the bang bang sauce separate until serving.
My shrimp isn’t getting crispy enough – help!
Don’t worry, friend – I’ve been there! The secret is making sure your air fryer is properly preheated and not overcrowding the basket. If the shrimp are too close together, they’ll steam instead of getting that gorgeous crispy coating. Also, don’t skip the oil spray – it’s essential for that golden-brown finish!
What’s the best way to reheat leftovers?
The air fryer comes to the rescue again! Pop leftover shrimp back in at 350°F for 2-3 minutes. They’ll crisp right back up! Just remember to store the components separately – nobody likes soggy tacos. I keep the slaw, sauce, and shrimp in different containers, then reassemble when ready to eat.
• Temperature matters! Make sure your shrimp are completely thawed and patted dry before breading. This helps the coating stick better.
• For extra flavor, try marinating the shrimp in lime juice for 15 minutes before breading.
• The bang bang sauce can be made up to 3 days ahead and stored in an airtight container in the fridge.
• Don’t skip the double spray of cooking oil – it’s key for that restaurant-style crunch!
• If you’re serving a crowd, keep the first batch warm in a 200°F oven while cooking the rest.
Sweet friends, I just know you’re going to love these tacos as much as my family does! They’ve become our Friday night favorite, and the empty plates speak for themselves. Remember, cooking should be fun, so don’t stress if things aren’t perfect the first time. Keep practicing, and before you know it, you’ll be the bang bang shrimp master of your kitchen! Drop me a comment below – I’d love to hear how yours turn out!
Air Fryer Bang Bang Shrimp Tacos
Equipment (affiliate links)
- paper towels
- 3 shallow bowls
- Air Fryer
- cutting board
- Knife
- Medium bowl
- 2 large bowls
- Whisk
- tongs
Ingredients
For the Air Fryer Shrimp:
- 1 lb large raw shrimp peeled, deveined & tail-off
- 2 large eggs
- 1.5 cups panko breadcrumbs (preferably Japanese-style breadcrumbs if you can find them)
- 1/2 cup tapioca flour (or arrowroot starch or cornstarch)
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1/4 tsp onion powder
- kosher salt & black pepper
- cooking spray
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup thai sweet chili sauce
- 1 tsp sriracha (more if you like it spicier)
For the Slaw:
- 8 oz coleslaw mix
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onion
- 2 tbsp mayonnaise
- juice from 1/2 lime
- squirt of sriracha
- kosher salt to taste
To Serve:
- 10 flour tortillas
- chopped green onion
Instructions
- First, pat the shrimp dry. Then set up your dredging station with 3 shallow bowls. To one of the bowls, add the tapioca flour and seasonings. To the second bowl, add the breadcrumbs. To the last bowl, add the eggs and a splash of water and whisk until combined. 1 lb large raw shrimp, 2 large eggs, 1/2 cup tapioca flour, 1 1/2 tsp paprika, 1 1/2 tsp garlic powder, 1/4 tsp onion powder, kosher salt & black pepper, 1.5 cups panko breadcrumbs
- Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. I like using one hand for the wet ingredients and one for the dry, to make it a little less messy. Place breaded shrimp onto air fryer basket and spray the top with oil. You will likely need to cook the shrimp in two separate batches. cooking spray
- Air fry the shrimp at 390F for 7 minutes, flipping halfway through. After you flip the shrimp, spray the other side with oil and return to the air fryer.
- While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. Then, add all of the slaw ingredients to a large bowl and toss to combine.
- After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top (reserving a little bit for garnish, if you’d like). Gently toss or shake the bowl to coat the shrimp in the bang bang sauce.
- Warm your tortillas over an open flame, on a pan, or in the microwave. Then, assemble your tacos, starting with the tortillas, a bit of the slaw, the shrimp, any leftover bang bang sauce you have, and garnish with some sliced green onion. Enjoy! 10 flour tortillas, chopped green onion
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