Description

These Air Fryer Bang Bang Shrimp Tacos feature crispy, golden shrimp coated in a sweet and spicy mayo-based sauce, topped with crunchy candied walnuts and fresh green onions. Quick to prepare and perfect for a flavorful dinner, this recipe combines the richness of fried shrimp with a tangy, creamy sauce and the delightful texture of candied nuts, all assembled in a simple taco format.

Ingredients

Scale

Shrimp and Coating

1 lb jumbo shrimp, peeled and deveined
4 egg whites
¼ tsp salt
¼ tsp black pepper
⅔ cup cornstarch (or potato/tapioca/sweet rice flour)
1 cup vegetable oil (for frying)

Sauce

¼ cup Japanese mayo (or regular mayo)
3 tbsp sweetened condensed milk (or coconut condensed milk)
2 tbsp honey
1 tbsp freshly squeezed lemon juice

Candied Walnuts

½ cup walnut halves
3 tbsp granulated sugar (or brown sugar)
1 tbsp cold water

Garnish

1 green onion, finely chopped

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Instructions

Candied Walnuts: In a small pan over medium heat, combine the granulated sugar and cold water. Stir continuously until the mixture becomes bubbly and syrupy. Add the walnut halves and stir to evenly coat them in the sugar syrup. Quickly spread the coated walnuts on parchment paper to cool and harden, creating a crunchy candy coating.
Shrimp Preparation: In a bowl, whisk together the egg whites with salt and black pepper until frothy. Toss the shrimp in cornstarch until fully coated, then dip them into the egg white mixture. Heat the vegetable oil in a deep pan or fryer to 375°F (190°C). Fry the shrimp in batches, cooking each side for about 2 to 3 minutes until they turn golden brown and crispy. Remove and drain the shrimp on paper towels to discard excess oil.
Sauce Mixing: In a separate bowl, combine the Japanese mayo, sweetened condensed milk, honey, and freshly squeezed lemon juice. Mix thoroughly until you get a smooth, creamy, sweet, and tangy sauce that will coat the shrimp perfectly.
Assembly: Toss the freshly fried shrimp in the prepared bang bang sauce until well coated. Transfer the sauced shrimp to a serving dish and sprinkle generously with the candied walnuts and finely chopped green onions. Serve immediately while the shrimp are still crisp and the sauce is fresh.

Notes

You can substitute cornstarch with potato starch, tapioca starch, or sweet rice flour for coating the shrimp if preferred.
Vegetable oil at 375°F is essential for crispy frying; use a thermometer for accuracy.
For a lighter version, you can air fry the shrimp at 400°F for about 8-10 minutes, shaking halfway through, instead of deep frying.
Sweetened condensed milk can be replaced with coconut condensed milk for a dairy-free option.
Ensure to serve the shrimp immediately for the best texture and flavor.