Description
This Whole30 Bang Bang Shrimp recipe is a flavorful, paleo-friendly, gluten-free, and low-carb dish featuring tender shrimp coated in a crunchy coconut and arrowroot flour batter, shallow fried to golden perfection and tossed in a creamy, spicy sauce. Perfect as an appetizer or main served over cauliflower rice or slaw, it combines bold flavors with clean eating principles.
Ingredients
Sauce
- 1/3 cup mayo
- 3 tablespoons ketchup
- 1 tablespoon buffalo sauce or hot sauce
- 2 teaspoons coconut aminos
- 1 teaspoon minced garlic, or 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Shrimp Coating
- 1 pound peeled shrimp
- 2 eggs, whisked until frothy
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Avocado oil for shallow frying
Instructions
- Prepare the sauce: Combine all sauce ingredients—mayo, ketchup, buffalo or hot sauce, coconut aminos, minced garlic, and salt—in a small bowl and whisk vigorously until smooth. Set aside to let flavors meld.
- Prepare coating mixture: In one shallow bowl, beat eggs until frothy. In another wide, shallow bowl, mix coconut flour, arrowroot flour, garlic powder, salt, and pepper until well combined.
- Coat the shrimp: Dip each peeled shrimp first into the frothy eggs, then dredge in the flour mixture, shaking off excess. Place coated shrimp on a flat plate or cutting board. Repeat until all shrimp are coated.
- Heat the oil: Warm a large cast iron skillet over medium-high heat. Pour in avocado oil about the depth of a pinky fingernail. Allow the oil to heat for approximately 2 minutes until it is hot enough to sizzle.
- Shallow fry the shrimp: Using tongs, carefully place shrimp in the hot oil, spacing them so they don’t overcrowd the pan. Look for tiny bubbles around the edges indicating the proper temperature.
- Cook shrimp: Fry shrimp for about 4 minutes per side or until the side in contact with the oil is golden brown. Flip once to cook evenly. Remove cooked shrimp to a plate. Repeat frying in batches until all shrimp are done.
- Manage oil temperature: Reduce heat as needed after the first or second batch to prevent overheating and splattering. Add more oil if the level becomes too low during cooking.
- Rest the shrimp: Allow cooked shrimp to cool for 5 to 10 minutes, helping the coating to set firmly.
- Heat and toss with sauce: Warm the prepared sauce in the microwave for 30 to 45 seconds. Drizzle the sauce over the shrimp and gently toss or use tongs to coat each piece thoroughly.
- Serve: Present the Bang Bang Shrimp over cauliflower rice, broccoli slaw, or basmati rice. Garnish with chopped green onions, cilantro, or white or black sesame seeds for added flavor and crunch.
Notes
- Ensure the oil is hot enough before frying by looking for small bubbles around shrimp edges; this prevents greasy shrimp.
- Shallow frying in batches prevents overcrowding, which can reduce crispiness.
- Allowing shrimp to rest after frying helps the coating adhere better when tossed with sauce.
- Avocado oil is used because of its high smoke point, perfect for shallow frying.
- This recipe is compliant with Whole30, paleo, gluten-free, and low-carb diets.
