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
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.)
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.
First, make the sauce by combining all the ingredients in a small bowl and whisking them together. Set sauce aside.
Heat up a skillet on medium heat with oil.
In a small bowl, add the egg whites and salt. Whisk the egg whites until frothy.
Place coconut flour in a small bowl. Dip the shrimp into the egg whites, then into the coconut flour.
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.
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.
Eat immediately because the coconut flour batter can absorb the sauce if it’s been sitting too long.