Description
These Buffalo Shrimp Tacos are a flavorful and crispy twist on classic shrimp tacos, featuring air-fried jumbo shrimp tossed in a spicy buffalo sauce, topped with a zesty cabbage slaw and optional garnishes for a delicious meal ready in just 25 minutes.
Ingredients
Shrimp and Coating
- 12 jumbo shrimp (size 16/20)
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Panko breadcrumbs
Buffalo Sauce
- 1/4 cup butter (melted)
- 1/4 cup hot sauce
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Cabbage Slaw
- 1 cup green cabbage (thinly shredded)
- 1 cup red cabbage (thinly shredded)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Assembly & Garnishes
- 6 corn tortillas
- Pickled red onions (optional)
- Cilantro (optional)
- Ranch dressing (optional)
Instructions
- Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and allow it to fully preheat to ensure even cooking for the shrimp.
- Prepare the Shrimp: Peel and pat dry each jumbo shrimp. In a bowl, mix the all-purpose flour, kosher salt, and black pepper with cold water until it forms a thick batter. In a separate bowl, place the Panko breadcrumbs.
- Coat the Shrimp: Dip each shrimp first into the flour batter, ensuring it’s fully coated, then immediately dip into the Panko breadcrumbs to cover completely. Place the coated shrimp in a single layer on the air fryer tray or basket.
- Air Fry the Shrimp: Air fry the shrimp at 400°F for 8-10 minutes, flipping them halfway through cooking to achieve a crispy, golden coating on all sides.
- Make the Buffalo Sauce: While the shrimp cooks, combine melted butter, hot sauce, honey, garlic powder, and onion powder in a bowl. Once shrimp are cooked, toss them well in this sauce to evenly coat.
- Prepare the Slaw: In a medium bowl, whisk together Greek yogurt, lime juice, ground cumin, salt, and black pepper. Add the shredded green and red cabbage and toss until the cabbage is evenly coated with the dressing.
- Warm the Tortillas: Heat tortillas by warming them in a skillet over medium heat for 20-30 seconds per side or wrap stacked tortillas in a damp paper towel and microwave for 20-30 seconds until warmed and pliable.
- Assemble the Tacos: Place a warm tortilla on a plate or work surface. Add a generous portion of the cabbage slaw, then place two buffalo shrimp on top. Garnish with ranch dressing, pickled red onions, and fresh cilantro as desired. Serve immediately.
Notes
- To make this recipe gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Adjust the hot sauce quantity to control the spiciness of the buffalo shrimp.
- If you don’t have an air fryer, shrimp can be shallow fried or baked at 425°F for about 10-12 minutes, flipping halfway.
- Pickled red onions and ranch dressing are optional but add great flavor and creaminess.
- Use jumbo shrimp size 16/20 for best texture and bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
