Keto Bang Bang Shrimp Recipe

Keto Bang Bang Shrimp made with a light crispy golden brown coconut flour batter and covered in a simple Sriracha-based mayo sauce. This recipe is keto, Paleo, gluten-free, and Whole 30. 

white bowl with keto bang bang shrimp

I wanted a Bang Bang Shrimp recipe that was keto, Paleo, and Whole 30. I came up with a way to have a light batter that was low in carbs. Most gluten-free versions use tapioca starch to create that yummy light crispy batter.

I tried coconut flour and egg whites and it was an instant winner. The coconut flour easily stuck to the shrimp because of the egg whites. Even while gently frying the batter stayed on the shrimp.

The taste of the battered shrimp was amazing! It tastes crispy and light but with a little coconut taste.

silver bowl with keto bang bang shrimp
batter shrimp with sauce

The Bang Bang Sauce is a simple version of the sauces I have seen on the internet. When I played around with more complicated versions this simple version tasted the same and was easier to make and(I used my homemade mayonnaise to make it). 

Plus this Bang Bang Sauce can be made in big batches and used on chicken tacos, for dipping chicken nuggets into, etc. 

This Keto Bang Bang Shrimp made supper so much fun. This recipe serves two people but you can always increase it to serve more. Be aware that once you cover the cooked battered shrimp with sauce, that the batter gets fragile and if left too long the coconut flour in the batter will start absorbing the sauce. 

I recommend you either gently cover the battered shrimp in the sauce, drizzle the sauce over the battered shrimp, or dip the battered shrimp into the sauce. 

I highly suggest adding the garnishing. Sliced green onions and sesame seeds really add a special touch to this recipe. 

bowl with Keto Bang Bang Shrimp

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Keto Bang Bang Shrimp

Keto Bang Bang Shrimp made with a light crispy golden brown coconut flour batter and covered in a simple Sriracha-based mayo sauce. This recipe is keto, Paleo, gluten-free, and Whole 30.

 

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
  • Category: Sea Food
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Bang Bang Sauce:

  • 6 tbsp mayo
  • 2 tbsp lemon juice 
  • 2 tsp Sriracha sauce, or preferred hot sauce (Frank’s RedHot Sauce, Chili Garlic Sauce, etc.)

Battered Shrimp:

  • 2 large egg white
  • ⅛ tsp sea salt
  • ½ cup coconut flour
  • 1 pound of raw shrimp, peeled, tails removed
  • 1 green onion, thinly sliced
  • Black or white sesame seeds
  • Preferred fat for sautéing, olive oil, coconut oil, etc.

 

Instructions

  1. First, make the sauce by combining all the ingredients in a small bowl and whisking them together. Set sauce aside.
  2. Heat up a skillet on medium heat with oil.
  3. In a small bowl, add the egg whites and salt. Whisk the egg whites until frothy.
  4. Place coconut flour in a small bowl. Dip the shrimp into the egg whites, then into the coconut flour. 
  5. In batches, add the coated shrimp to the heated up oil. Cook each side of the shrimp for 3 minutes or until the batter is golden brown on one side and the shrimp is turning from clear to opaque. Flip the shrimp and cook for another 3 minutes until completely opaque and golden brown. Remove the cooked shrimp to a plate lined with a paper towel.
  6. Either take all of the cooked battered shrimp and gently toss in a bowl with the sauce or drizzle the shrimp with the sauce. The batter is fragile and can fall off easily. Garnish with sliced green onions and sesame seeds.
  7. Eat immediately because the coconut flour batter can absorb the sauce if it’s been sitting too long.

Nutrition Facts

  • Serving Size: 1 Serving
  • Calories: 774
  • Fat: 50g
  • Carbohydrates: 20g (10g Net Carbs)
  • Fiber: 10g
  • Protein: 58g

Keto Bang Bang Shrimp FAQ

How can I make this recipe egg-free?

If you require an egg-free version you can switch the egg white for coconut milk or another preferred milk and dip the shrimp into the milk and then into the coconut flour. The batter will not stick as easily using this option. I recommend about ½ cup of milk.

Can I bake the shrimp instead of pan-frying them?

I did not test baking them but you can probably bake them at 400 degrees F. on a baking sheet lined with parchment paper. Place the battered shrimp on the baking sheet, sprinkle with oil, then bake for 8 minutes or until golden brown and cooked through. 

How can I deep fry the battered shrimp?

I did not test deep frying the battered shrimp but you can try it. Preheat the oil in your deep fryer to 350°F. Place the battered shrimp in the fryer basket. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil. Fry for 3–4 minutes or to golden color and cooked through.

How can I make air fryer keto bang bang shrimp?

I didn’t test an air fryer version but you can try it. Preheat your air fryer to 400°F and add the battered shrimp to the basket (add only half if your basket is small). Cook for 3 minutes, then check the basket and shake, continue cooking for 3-minute intervals, until they are crispy, golden brown, and cooked through.

How do I store leftover keto bang bang shrimp?

They won’t last long because they are delicious! If you have leftovers store them in the fridge in an airtight container for no more than 5 days. I don’t recommend making enough to have leftovers because the coconut flour batter is highly absorbent and it absorbs the sauce and after a while it goes soggy. 

Can I substitute almond flour for coconut flour? 

For this recipe, I avoided using almond flour because I wanted a light texture for my batter. If you prefer you can try dipping the shrimp into almond flour instead of coconut flour but I never tested it. I tested using ground-up pork rinds and that was a nice substitute but I preferred the taste and lightness of the coconut flour.

I’m allergic to nuts. Is coconut a nut allergy?

If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet. 

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