Growing up, I used to always visit my family in Florida and we’d go to Bonefish Grill. Bang Bang Shrimp was my go-to order so I knew I had to healthify it and make it a little less fried than the version I loved years ago. This recipe is super simple to make and can be done either stovetop or in an air fryer. It is gluten free, dairy free, and nut free!
For this recipe, the shrimp is coated in two ingredients: egg and garbanzo flour.Â
Garbanzo Flour: I love garbanzo flour because it’s high in protein, fiber, and is a thicker flour that works as a great binder in savory dishes.
Shrimp: I used wild caught from Sizzlefish (use code GIRLSWHOEAT for 15% off your order). I love this company because they focus on sustainable seafood and ship all products flash frozen so they taste extremely fresh, high quality, and last a while in the freezer.
For the bang bang sauce, I used dairy free yogurt mixed with sriracha and honey. It has a sweet, tangy, and spicy flavor all at the same time. Seriously so delicious.
For this recipe, you can easily eat it plain with just the sauce, over lettuce, or in a taco like me!
Prep Tips: rinse off your shrimp with cold water and pat dry. Coat your shrimp first in egg, then dip fully in the garbanzo bean flour. If you are using a pan on the stove, add oil in first to coat the base of the pan and let it get hot over medium heat, then add in the shrimp. For the air fryer, you first want to lightly coat the base with olive oil before adding your shrimp, otherwise they will get stuck.
For my tacos, I used some veggies I had in my fridge (brussels, carrots, radishes) and ate them in the taco raw. You can also cook the veggies with some olive oil over low to medium heat until they are lightly cooked through!
Air Fryer Bang Bang Shrimp Tacos
Cooking & Baking Supplies
- Air Fryer
Ingredients
Shrimp
- 8 oz shrimp (approximately 16 small shrimp)
- 1/3 cup chickpea flour
- 2 eggs
- 1 tbsp olive oil to fry shrimp or olive oil spray to coat air fryer
Bang Bang Sauce
- 1/2 cup dairy free yogurt
- 1 tsp sriracha
- 1 tsp honey
Tacos
- 4 gluten free tortillas
- 1 tbsp olive oil
- 1 cup brussels sprouts, shredded
- 1 carrot, grated
- 1 radish, cut into thin slices (optional)
- 1 lime, cut into quarters
Instructions
- Prep your veggies for your taco and set aside. If you want to cook them rather than eat them raw, add olive oil to a pan over medium heat and cook the brussels sprouts and carrot with a sprinkle of salt and pepper.
- Mix together the Bang Bang sauce and set aside.
- Rinse shrimp in cold water and pat dry.
- In a small bowl, add the two eggs and mix until smooth.
- In another bowl, add the garbanzo bean flour.
- Dip the shrimp in the egg mixture, then fully coat with the garbanzo bean flour.
- If using the stove, coat your pan covering the base with olive oil and heat up oil over medium heat. If using an air fryer, coat the base of the air fryer with oil (I like to use olive oil spray) and add shrimp to the air fryer.
- Add shrimp to the pan on the stove or to the air fryer, making sure to not layer any shrimp on top of each other.
- Cook in the air fryer at 400 degrees for 5 minutes, then flip and cook the other side for 2 minutes, or stove top for about 3 minutes per side until shrimp turns pink!
- While shrimp cooks, coat a base of a medium pan with oil spray, and add tortillas. Cook on both sides until your desired crispiness.
- Place tortillas on a plate, add in your veggies, top with shrimp, then add your Bang Bang Sauce and a squeeze of lime and ENJOY!
