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!
Did you make this recipe?Tag @girlswhoeat!