This post contains affiliate links and we make a small commission for purchases made using these links.
Crisp seasoned shrimp, creamy cilantro-lime slaw, and ripe avocado all tucked into warm tortillas—these air fryer shrimp tacos come together in about 20 minutes and make weeknight dinners feel way more effortless than they sound.
download our free
Meal Planner & Grocery List
dinner made easy
Why You’ll Love These Shrimp Tacos
The shrimp cooks up fast and flavorful in the air fryer with minimal oil, the slaw adds fresh, bright crunch, and everything is ready faster than takeout.
Ingredient Notes
- Shrimp: Use peeled, deveined shrimp—frozen works great once thawed.
- Seasonings: A simple chili-cumin blend keeps the shrimp smoky and savory.
- Slaw: Finely shredded cabbage, lime, mayo, cilantro, and onion make a quick crisp topping.
Step-By-Step Instructions
- Toss peeled, thawed shrimp with oil and seasoning.
- Cook at ~385°F until shrimp are opaque and slightly crisp (about 7–8 minutes).
- Mix cabbage, cilantro, red onion, mayo, lime juice, salt, and pepper; let sit.
- Heat tortillas briefly so they’re pliable.
- Layer slaw, shrimp, avocado, and a splash of hot sauce in each tortilla.
Recipe Tips & Notes
- Run frozen shrimp under cold water for 15–20 minutes to speed thawing.
- The slaw gets better if it rests while the shrimp cooks.
- Warm tortillas are less likely to tear or crack.
Don’t Have an Air Fryer?
If you don’t have an air fryer, you can quickly and easily cook the shrimp on the stove. Here’s how to do it:
- Heat a skillet over medium-high heat and add 1 to 2 tablespoons of olive or avocado oil.
- Add the seasoned shrimp to the skillet in an even single layer.
- Cook shrimp 2-3 minutes per side until cooked through. The shrimp will be pink, opaque in color, and slightly crispy around the edges when cooked. They cook fast so keep a close eye on them. Overcooked shrimp will be rubbery.
- Transfer the cooked shrimp to a clean plate immediately.
Storage & Reheating Recommendations
To store leftover (cooked) shrimp, let them cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in the air fryer or a skillet to avoid overcooking the shrimp.
Other Light and Fresh Summertime Recipes
Air Fryer Shrimp Tacos
These quick and flavorful air fryer shrimp tacos are packed with smoky, seasoned shrimp, a crisp and creamy cilantro-lime slaw, and fresh avocado. Wrapped in warm yellow corn tortillas and topped with a splash of hot sauce, they’re the perfect weeknight dinner that's ready in minutes.
Ingredients
For the shrimp:
- 1 lb raw shrimp (peeled, deveined, and tail removed—I recommend using frozen, but remember to thaw them first)
- 1/2 tsp olive or avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
For the coleslaw:
- 4 cup shredded cabbage (I like to use angle hair, but any shredded cabbage will work)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup red onion (finely chopped)
- 3 TBS mayonnaise (I like to use avocado mayonnaise in this recipe, but any will work)
- 1 lime (juiced)
- 1/2 tsp sea salt
- 1/4 tsp pepper
For the tacos:
- 8 yellow corn tortillas (small, may use white corn tortillas or flour tortillas if you prefer)
- 1 avocado (cubed, sliced, or mashed—for topping)
- Sriracha or hot sauce (optional)
- Extra squeeze of lime (optional)
Instructions
- In a small ramekin or bowl, mix together the chili powder, cumin, garlic powder, and sea salt and set aside.1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp sea salt
- Add fresh or thawed shrimp to a medium size bowl and drizzle with olive or avocado oil. Sprinkle all of the seasoning blend over the shrimp and toss to coat evenly.1 lb raw shrimp, 1/2 tsp olive or avocado oil
- Place the seasoned shrimp in the basket of your air fryer and air fry at 385 degrees Fahrenheit for about 7 minutes, or until cooked through and slightly crispy.
- While the shrimp are cooking, add the cabbage, chopped cilantro, chopped red onion, mayonnaise, lime juice, sea salt, and pepper to a bowl. Mix well and let sit until shrimp are finished cooking (or make ahead of time and refrigerate).4 cup shredded cabbage, 1/4 cup cilantro, 1/4 cup red onion, 3 TBS mayonnaise, 1 lime, 1/2 tsp sea salt, 1/4 tsp pepper
- Gently warm the corn tortillas (either in the microwave or on the stove) and assemble the tacos. I like to do a layer of the coleslaw, several shrimp, and then top them with avocado and a dash of Sriracha or hot sauce (optional).8 yellow corn tortillas, 1 avocado, Sriracha or hot sauce
Notes
- If you don’t have an air fryer: You can cook the shrimp on the stove. To do so, heat a skillet over medium-high heat and add 1 tablespoon of olive or avocado oil. Add the shrimp to the skillet in an even single layer. Cook for 3-ish minutes per side until cooked through. The shrimp will be opaque in color when cooked. Transfer the cooked shrimp to a clean plate immediately.
- Use frozen shrimp. Most shrimp are frozen shortly after being caught anyway. So, buying frozen shrimp gives you more control over the thawing process, and often results in better texture.
- To thaw frozen shrimp quickly: Place them in a bowl of cold water for 15-20 minutes. Pat them dry, then oil and season as noted above.Make sure to peel them and remove the tails first.
- Cook in batches. If you’re doubling or tripling this recipe, you’ll need to cook the shrimp in batches. For most standard air fryer baskets (around 4 to 6 quarts), you can fit about 1 pound of shrimp in a single layer.
- Storage & Reheating: To store leftover (cooked) shrimp, let them cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in the air fryer or a skillet to avoid overcooking the shrimp.
Nutrition
Serving: 1 tacoCalories: 189kcalCarbohydrates: 18gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 74mgSodium: 596mgPotassium: 312mgFiber: 4gSugar: 2gVitamin A: 284IUVitamin C: 15mgCalcium: 74mgIron: 1mg