This crispy and crunchy whole30 bang bang shrimp recipe will be your new favorite go-to dinner! It's simple and easy and comes together in under 30 minutes. Each shrimp is coated in a crispy gluten-free flour mix and tossed with a homemade bang bang sauce. It's made paleo, dairy-free, and keto-friendly!
This one goes out to all those who love a delicious homemade healthy dinner but can't seem to find enough time in the day to actually prepare it. Let me introduce you to your new dinnertime bff - whole30 bang bang shrimp!
Yes, this recipe is just like Bonefish's popular bang bang shrimp, but SO much better (just don't tell them). With clean and simple and ingredients, this dish comes together in no time. Throw it on top of a salad, stuff it in some tacos, or serve it as an appetizer; even your kids will love it!
Make sure to whip up my paleo dark chocolate brownies for dessert!
- Shrimp - Wild caught is best when it comes to shrimp. Use fresh or frozen, either work in this recipe, just make sure they are thawed before use.
- Coconut flour + tapioca flour - This combination of gluten-free flours provides the perfect crispy coating to the shrimp. Substitute coconut flour with cassava flour if needed. Additionally, use arrowroot starch in place of the tapioca flour.
- Avocado oil - This is the base of the whole30 bang bang shrimp sauce. My go-to brand is Primal Kitchen and is found at most grocery stores these days.
- Chipotle powder - Used to add a bit of heat to the bang ban sauce. You can substitute with cayenne pepper or, for a less spicy version, paprika.
Step by step directions
This whole30 bang bang shrimp recipe is super easy to prepare. All you need is a few shallow bowls and a hot skillet. Cast iron is great for this recipe as it really provides a nice char to the shrimp but any type of skillet will work as well.
Step 1 : Prepare the coating
First, in a shallow bowl, mix together the coconut flour, tapioca flour, garlic powder, paprika, and sea salt. This is easily done with a fork. Mix well so the spices and flours are well disbursed in the mix.
Step 2 : Coat the shrimp
In a separate bowl, whisk the egg well. This is the "egg wash" and helps the flour mixture stick to the shrimp. Pat the shrimp dry with a paper towel, dip each one in the egg wash, and then toss in the flour mixture to coat.
Step 3 : cook on skillet
Heat a skillet with olive oil (or oil of choice) and place each shrimp in the skillet about an inch apart. Allow the shrimp to cook for 1 - 2 minutes before flipping each one over with tongs or a spatula to cook the other side for another 1 -2 minutes. Transfer each shrimp to a large bowl and allow them to cool while you prepare the sauce.
Step 4 : prepare the sauce
To make the whole30 bang bang shrimp sauce, stir together the avocado oil mayo, ketchup, chipotle powder, and sea salt until well mixed. This can be done in a small bowl with a spoon. The sauce should be a pastel orange and semi-thick in consistency.
Once the shrimp are warm to the touch, toss with the bang bang sauce in a large bowl to coat. If desired, you can also drizzle the sauce over top of the shrimp when serving as well.
The best thing about this whole30 bang bang shrimp recipe is the versatility. You can use these crispy and tangy shrimp in so many different dishes!
- On a salad - Place the shrimp on top of a bed of crunchy lettuce to make a bang bang shrimp salad! I recommend using a ranch or creamy dressing like these.
- In a taco - Place a few shrimp in a taco with the bang bang sauce along with shredded lettuce and peppers for a real tasty taco!
- Over rice - Make it a bowl and mix together rice (use cauliflower rice for Whole30) with chopped peppers and onions with saucy shrimp on top!
- As an appetizer - These whole30 bang bang shrimp make a great appetizer too. Place the crispy shrimp on a platter and the sauce in a bowl on the side with some toothpicks. Allow guests to dip their shrimp in the sauce for a quick and flavorful snack.
These bang bang shrimp are best stored without the sauce in an airtight container in the fridge. Likewise, store the sauce in a separate container in the fridge.
When ready to enjoy, warm the shrimp up in the microwave or in a skillet with some oil to take the chill off. You want the shrimp to be slightly warm, not pipping hot or it will melt the sauce. Once the shrimp are warm to the touch, toss in the bang bang sauce and serve as you wish.
Frequently asked questions
Wild caught deveined shrimp are best for this recipe. Fresh or frozen shrimp will work, just make sure the frozen shrimp is thawed before using.
If needed, the coconut flour can be substituted with cassava flour.
Arrowroot starch can be used in place of the tapioca starch in this recipe.
A light oil like olive oil or avocado oil is best in this recipe. No matter which oil you use, make sure you are aware of the smoke point to prevent burning the shrimp.
For more savory recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Whole 30 Bang Bang Shrimp
For the shrimp
- 3 tablespoon olive oil
- 1 cup coconut flour
- ⅓ cup tapioca flour
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 2 lbs shrimp - wild if possible and deveined
- 1 egg - for egg wash
For the sauce
- ½ cup avocado oil mayo
- 1 tablespoon ketchup - use whole30 brand to make this whole30 compliant
- ½ tablespoon hot sauce
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt
- 4 cups lettuce mix
- fresh parsley
- Heat the olive oil in a cast iron skillet (or non-stick skillet) over medium heat.
- Meanwhile, prepare the flour mixture by mixing together the coconut flour, tapioca flour, garlic powder, paprika, and sea salt in a shallow bowl, Mix with a fork to disburse the spices evenly in the flours.
- Whisk the egg in a separate bowl well. This is the "egg wash".
- Pat each shrimp dry with a paper towel then dip in the egg wash and allow any access egg to drip off. Transfer the shrimp to the bowl with the flour mixture and coat both sides of the shrimp well. Place the shrimp in the skillet with the oil to cook for 1 - 2 minutes. Repeat with remaining shrimp. Flip each shrimp over in the skillet with tongs or a spatula and cook on the other side for another 1 -2 minutes. Transfer the shrimp to a bowl or plate and allow them to cool down slightly.
- While the shrimp are cooling down, prepare the sauce in a small bowl by stirring the avocado oil mayo with the ketchup, hot sauce, chipotle powder, and sea salt until well mixed. The sauce should be semi-thick in consistency. Toss the shrimp in a large bowl with the sauce or drizzle over top of the shrimp when ready to serve.
- To assemble, place the shrimp on top of a bed of lettuce with fresh parsley and drizzle of sauce and enjoy!