Description
Crispy shrimp with a tangy sweet-chili and sriracha sauce, served in warm tortillas with refreshing coleslaw. A quick, family-friendly fusion dish combining American and Asian flavors.
Ingredients
1 lb large raw shrimp (peeled, deveined, tail-off)
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup tapioca flour (or cornstarch/arrowroot)
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
Salt & black pepper to taste
Cooking spray
1/2 cup mayonnaise (for sauce)
1/4 cup Thai sweet chili sauce (for sauce)
1 tsp sriracha (adjust to taste)
8 oz coleslaw mix
1/4 cup chopped cilantro
1/4 cup chopped green onion
2 tbsp mayonnaise (for slaw)
Juice of 1/2 lime
10 flour tortillas
Extra chopped green onion for garnish
Instructions
Pat shrimp dry and season with paprika, garlic powder, onion powder, salt, and black pepper
Whisk eggs in a bowl; place panko breadcrumbs in another. Coat each shrimp in egg, then in breadcrumbs and tapioca flour
Spray air fryer basket with cooking spray (use 1 tsp for even coverage). Add shrimp and air fry at 375°F for 6-8 minutes, flipping halfway
Prepare bang bang sauce by mixing mayonnaise, Thai sweet chili sauce, and sriracha in a bowl
In another bowl, combine coleslaw mix, 2 tbsp mayonnaise, chopped green onion, cilantro, and lime juice. Add optional sriracha to taste
Warm tortillas in air fryer for 2 minutes, or microwave for 10-15 seconds
Fill tortillas with crispy shrimp, coleslaw, and sauce. Garnish with extra green onion
Notes
Use large shrimp to ensure juiciness after frying
Tapioca flour is crucial for achieving a light, crispy texture
Adjust sriracha to suit your spice preference
Store leftover shrimp in an airtight container for 2 days
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 120mg