Crispy, tender, spicy, and creamy, these nutritious bang bang shrimp are a must-try!
They’re paleo, Whole30, gluten-free, grain-free, refined-sugar-free, and nut-free, and make a terrific dinner recipe. These bang bang shrimp are very excellent, tossed in a sriracha-spiked creamy sauce.
Isn’t it easy to see why crispy shrimp put in a creamy, spicy sauce would appeal to us all?
The shrimp are so soft, wrapped in a crunchy little hug and dipped in a sauce that brings in all the wonderful things in life while leaving the bad stuff behind. No, no, and no.
These Whole30 bang bang shrimp bring in all of life’s goodness while removing all of the poo-poos.
Because, of course, those wacky weirdnesses in those bang bang shrimp make them, uh, not the ideal choice when trying to eat healthily and avoid vegetable oils, refined carbs, sweets, and preservatives.
But don’t be concerned, sister! These Whole30 bang bang shrimp will save the day.
They’re dredged in arrowroot and coconut flour, pan-fried in your choice oil, and then tossed with homemade mayo, sriracha, coco aminos, and ketchup concoction. Crispy, tender, spicy, and creamy, this dish is a work of art.
These Whole30 bang bang shrimp are paleo, gluten-free, grain-free, refined-sugar-free, and even nut-free, making them ideal for practically anybody you know, with the exception of vegetarians and vegans, course.
And this recipe makes the most homemade condiments, which are simple to create yet make a big difference in savory dishes.
I strongly advise you to keep Whole30 sriracha on hand, but if you don’t have any or can’t make it (Please try if you can! ), If you’re on a Whole30 and need a quick fix, compliant hot sauce will suffice.
In this scenario, I’d go with a pepper-forward hot sauce like Cholula instead of a vinegar-forward hot sauce like Tabasco or Frank’s Red Hot.
And make sure there’s no excess clinging on when you dredge your shrimp – you only want the coating on the shrimp to form a light and crispy shell around your crustaceans.
Clumpy dredging will result in soggy shrimp, which is not what you want!
Bang Bang Shrimp
|10 minutes to prepare
Cooking time: 10 minutes
20 minutes in total
Crispy, tender, spicy, and creamy Whole30 bang bang shrimp! They’re paleo, gluten-free, grain-free, refined-sugar-free, and nut-free, making them an excellent Whole30 supper recipe.
These Whole30 bang bang shrimp are extremely excellent, tossed in a sriracha-spiked creamy sauce. It’s also a great Whole30 supper meal for entertaining.
- 1 pound shrimp peeled and deveined
- 1 egg whisked well
- 2/3 cup coconut flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon salt
- pepper to taste
- coconut or avocado oil for frying
- sliced green onions green part only, for garnish, optional
- sesame seeds for garnish, optional
Bang Bang Sauce
- 1/4 cup + 2 Tbsp. Whole30 mayonnaise
- 2 1/4 Tbsp. ketchup
- 1 1/2 tsp. coconut aminos
- 2 1/2 tsp. sriracha or hot sauce
- 1 garlic clove minced
- salt to taste
Instructions For Bang Bang Shrimp
- Combine all sauce ingredients in a mixing bowl and set aside.
- In a large mixing bowl, combine the coconut flour, arrowroot powder, salt, and pepper. Dredge shrimp in flour after dipping them in eggs. Shake off any excess and transfer to a baking sheet or plate. Rep with the remaining shrimp.
- In a big skillet, heat a thin layer of oil over medium heat. Fry the shrimp in batches, being careful not to overcrowd them. Before turning, wait until the bottom side is beautifully browned, then flip and cook through on the other side. The shrimp should be golden brown and crunchy. Using a slotted spoon, remove the shrimp from the skillet and repeat until all of the shrimp have been fried.
- Toss half of the sauce with the shrimp in a large mixing basin. Toss with additional sauce to taste. Serve with the rest of the sauce (if you have any). Sesame seeds and chopped green onions go on top.
Calories: 434kcal, Carbohydrates: 28g, Protein: 28g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 336mg, Sodium: 1488mg, Potassium: 132mg, Fiber: 8g, Sugar: 4g, Vitamin A: 116IU, Vitamin C: 5mg, Calcium: 177mg, Iron: 3mg, Net Carbs: 20g