Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bang Bang Shrimp


  • Author: Ansley Beutler
  • Prep Time: 20
  • Cook Time: 4
  • Total Time: 24 minutes
  • Yield: 5 - 6 servings 1x

Description

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!


Ingredients

Scale

For the shrimp

  • 3 Tbsp olive oil
  • 1 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 2 lbs shrimp, wild if possible and deveined
  • 1 egg, for egg wash

For the sauce

  • 1/2 cup avocado oil mayo
  • 1 Tbsp ketchup (use whole30 brand to make this whole30 compliant)
  • 1/2 Tbsp hot sauce
  • 1/4 tsp chipotle powder
  • 1/4 tsp sea salt

To Serve

  • 4 cups lettuce mix
  • fresh parsley

Instructions

  1. Heat the olive oil in a cast iron skillet (or non-stick skillet) over medium heat.
  2. 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.
  3. Whisk the egg in a separate bowl well. This is the "egg wash".
  4. 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.
  5. 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.
  6. To assemble, place the shrimp on top of a bed of lettuce with fresh parsley and drizzle of sauce and enjoy!

Notes

Coconut flour substitute - If desired, substitute cassava flour for the coconut flour

Tapioca flour substitute - Arrowroot starch can easily be substituted for the tapioca flour if needed.

Serving - There are various ways to serve these whole30 bang bang shrimp. Serve them on a bed of lettuce as shown in the images above, or use them in tacos, in a rice bowl, or as an appetizer.

Storing - These bang bang shrimp are best stored without the sauce in an airtight container in the fridge where they will keep for up to 3 days. Likewise, store the sauce in a separate container in the fridge where it will keep for 2 weeks. 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.

  • Category: Dinner
  • Method: Skillet
  • Cuisine: American

Keywords: whole30 bang bang shrimp, healthy bang bang shrimp, keto bang bang shrimp