Keto Bang Bang Shrimp

5 from 7 votes

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!

Prep Time20

Cook Time4

Total Time24

Course: Dinner

Cuisine: American

Keyword: healthy bang bang shrimp, keto bang bang shrimp, whole30 bang bang shrimp

Servings: - 6 servings

Calories: 385kcal

Author: Ansley Beutler

Ingredients

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

To Serve

4 cups lettuce mix
fresh parsley

US Customary - Metric

Instructions

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!

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.

Nutrition