Sweet Thai Chili Shrimp Tacos

Serves: 4

Prep Time: 15 Minutes

Cook Time: 10 Minutes



1 lb. large shrimp- peeled & deveined tailsoff (approx 21/25 size)
House Autry Sweet Thai Chili Flavor Expressions - 2 pouches
1 large egg
1 tbsp water
Flour or corn tortillas for serving 



(1) 9-10 oz package slaw mix
1/4 cup red onions, diced
1/4 cup cilantro, chopped
2 tbsp fresh lime juice
1 tbsp honey
1 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp kosher salt
1/2 tsp black pepper



1/2 cup Mayonnaise
1/4 cup Thai Sweet Chili Sauce
2 tsp. Sriracha hot sauce
1/4 tsp. onion powder
1/4 tsp. garlic powder

Product Used

Air Fry Sweet Thai Chili
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  1. Preheat the oven to 400 degrees. Cover a baking sheet with foil and set aside.
  2. Grab 2 plates: On one whisk together the egg and water. On the other plate place the Sweet Thai Chili Coating Mix.
  3. Dip the shrimp in the egg wash, shake off excess. Now roll the shrimp in the coating, pressing lightly to ensure maximum adhesion.
  4. Place the coated shrimp on the baking sheet. Bake for approx. 10 minutes. The shrimp should register 145 degrees with an instant read thermometer.


  1. While the shrimp are baking, prep the slaw.
  2. In a large bowl place the slaw mix, diced red onions and cilantro.
  3. In a separate bowl whisk together the lime juice, honey, extra virgin olive oil, garlic, salt and pepper.
  4. Pour the lime mixture over the slaw and toss to coat.


  1. In a bowl stir together all the ingredients for the Sauce.
  2. For more of a drizzle consistency you can whisk in 1-2 tbsp water.


  1. In a corn or flour taco shell lay down a couple tablespoons of slaw, top with 3 crispy Thai Chili Shrimp, then drizzle the Sauce over top.