Keto Bang Bang Shrimp
This Keto Bang Bang Shrimp made by frying tender lightly breaded shrimp, tossed in a homemade Bang Bang Sauce is a copycat version of the Bonefish Grill favorite!
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❤️ Why You’ll Love this Keto Bang Bang Shrimp
- Perfectly crispy shrimp fried, then tossed in classic bang bang sauce
- Bold bang bang sauce using just a few ingredients
- Bonefish Grill Bang Bang Shrimp copycat low carb version
- Family friendly
Note: I heard some of you were having trouble with the breading mixture in this recipe, so I’ve completely re-worked it and had great results! I’ve also recorded a new video and included it in the recipe card below.
Bang Bang was one of my favorite dishes before I started Keto! I made a few adjustments to my previous recipe to make it Keto friendly and it is certainly not lacking that wonderful flavor! It’s easy to throw together and serve when you are pressed for time, and delivers a spicy kick!
The real star of this show is the Bang Bang Sauce! Use it to make Spicy Shrimp Lettuce Wraps with Bang Bang Sauce and even use it in Bang Bang Salmon Cakes! Both are absolutely delicious and definitely worth trying!
🛒 Ingredients in Keto Bang Bang Shrimp
- Large shrimp
- Almond flour
- Oat fiber
- 1 Batch Keto Bang Bang Sauce
- Keto friendly oil for frying
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Bang Bang Shrimp
Add the Bang Bang Sauce ingredients to a small mixing bowl, and whisk to combine.
In a separate bowl, whisk together the almond flour and oat fiber, then set it aside.
Dip each of the shrimp into the flour mixture and set aside. Don’t press the shrimp into the mixture, instead give it a light coating, shaking off any excess.
Fry the shrimp in Keto friendly oil over medium heat, for just a couple of minutes on each side. Set aside for them to drain on paper towels.
Drizzle the bang bang sauce over the top and serve.
☑️ Storage Instructions
Store leftover Bang Bang Shrimp in an airtight container in the fridge for up to 2 days or freeze.
🍴 What to Serve with Bang Bang Shrimp
These are some of my favorite pairings to make with Bang Bang Shrimp:
- Bang Bang Coleslaw
- Lime Cilantro Cauliflower Rice
- Thai Cucumber Salad
- Lime Cilantro Broccoli Slaw
- Coconut Cauliflower Rice
💡 Tips for Making the Best Shrimp
- If you’re cooking them the same day you buy them, select fresh, wild caught shrimp. Fresh shrimp have a short shelf life, so they’ll need to be cooked fairly soon.
- The biggest mistake made with shrimp, is overcooking them. Shrimp only take a few minutes to fully cook, so don’t walk away once you put them on the heat.
- You want to avoid shrimp with a strong “shrimpy,” or ammonia-like smell or those with a slimy or soft texture.
- If you have to buy frozen, look at the ingredients. It should just say, “shrimp and water.”
- Don’t throw out the shells. That’s right, save them! Freeze them and make seafood stock with them at a later time. You won’t believe how much flavor is in those shells!
- To safely defrost shrimp, place in the fridge overnight or you can place frozen shrimp in the sink in cold water until thawed. Never thaw out shrimp by allowing to sit out on the counter.
How Many Carbs are in Bang Bang Shrimp?
Shrimp are very low in carbs. In fact, there’s approximately 1 gram of carbohydrates in 6 ounces of cooked shrimp!
Is shrimp OK on Keto?
Absolutely! Not only are shrimp very low carb and low calorie, they’re packed with nutrition. The amount of protein in shrimp is very impressive, making up over 70% of their calories.
They’re a good source of selenium, B12 and iron. If you’d like to read more about the nutrition in shrimp, check out this article on Healthline.com.
Is Bang Bang Shrimp Spicy?
Yes, it does have a little spice to it, from the sriracha and sambal. If you’d like to tone down the level of heat a bit, just use a little more mayonnaise and slightly less sriracha.
What is Bang Bang Shrimp Sauce Made of?
This low carb copycat Bonefish Grill Bang Bang Shrimp sauce has mayonnaise, sriracha, sambal and a little sweetener.
Is Bang Bang Sauce and Yum Yum Sauce the Same Thing?
No, though they are similar, Bang Bang Sauce has a slightly sweeter flavor from the Thai chili sauce (and in this low carb version, the sweetener added), where Yum Yum Sauce is less sweet and more savory due to the tomato paste.
Why Do They Call it Bang Bang Shrimp?
It’s named for the kick of spice from the sriracha and sambal in the sauce.
What Nationality is Bang Bang Sauce?
The sauce is widely known as having Chinese and also Thai origins.
🍽️ More Keto Shrimp Recipes
- Grilled Lime Cilantro Shrimp Skewers
- Shrimp alla Vodka
- Creamy Shrimp Alfredo
- Keto Shrimp Scampi with Cauliflower Rice
- Spicy Shrimp Lettuce Wraps
- Keto Fried Shrimp
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Keto Bang Bang Shrimp
RECIPE VIDEO
Ingredients
For the Shrimp
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup almond flour
- 1/4 cup oat fiber, see notes
- Mild flavored Keto-friendly oil (for frying)
- 1 batch Keto Bang Bang Sauce
Instructions
- Add the ingredients for the Bang Bang Sauce in a small mixing bowl and whisk to combine.
- In a separate bowl, add the almond flour and oat fiber and whisk to combine.
- Dip each of the shrimp into the flour mixture and set aside. Don't press the shrimp into the mixture, instead give it a light coating, shaking off any excess.
- Fry the shrimp in a large skillet with Keto friendly oil over medium heat, for just a couple of minutes on each side. Set aside for them to drain on paper towels. Drizzle the bang bang sauce over the top and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on April 30, 2018, updated on January 23, 2024 with improvements to the recipe, photos, new recipe information and helpful tips.
This went so well, thanks so much! Was packed full of flavour!
So happy to hear it as a hit. I love the flavors too.
This recipe is a winner! The dish was delicious and easy to prepare. It’s definitely going to my favorite meals list!
That’s awesome! Thank you so much.
This Keto Bang Bang Shrimp is so good. Thanks for sharing!
You are so welcome!
This sauce is a game changer, my favorite for grilled seafood.
I think so too. I’m so happy you enjoyed it.
The directions are great and the shrimp turned out so tasty! We loved the kick from the bang bang sauce. My husband can’t wait for me to make this recipe again!
I love hearing this. Thank you for letting me know that you and your husband enjoyed it.
Can you air fry the shrimp instead of putting them in the oil? If so how many minutes in the air fryer and what temperature?
I have not tried the breading for this recipe in the air fryer, though I am sure it would work fine. I would probably start by cooking them for 5-6 minutes at 400 degrees. You may have to add another minute or two.
OMG, Julianne, you nailed it! I remember eating Bang Bang Shrimp years ago and being so sad when the restaurant closed. I made this last night and it was so beyond restaurant-worthy! Better than the original, for sure. I really enjoy your recipes and am so grateful and blessed that I found your site. Blessings and all the best!
Thank you so much! Your sweet comments mean more than you know. I love this Bang Bang sauce on a lot of recipes. Try it on the salmon cakes, it’s ah-mazing!
Is it possible to get the original recipe using coconut flour?
I’m afraid not, but if you’re wanting to use coconut flour instead of the oat fiber, that would work.
So this sauce is AMAZING!! Took the shrimp and sauce on low carb tortillas and made tacos. However I had to stop frying midway because the flour made a gross pasty mess. I threw the rest in the airfryer and spritzed with oil for 5 min
I think where people have the most trouble is not allowing enough of the heavy cream mixture to drip off before breading with the coconut flour. I actually completely re-worked the recipe to eliminate that problem and will have the revision up shortly!
Is that serving size for the WHOLE recipe?
The nutrition info for for each serving.
I’ve got a bag of frozen cooked shrimp…am I outta luck or can I still pull of this recipe? Sounds delicious – thanks for sharing!!
I’m not sure I would make this with cooked shrimp, because it will be overcooked and tough. What you could do is do a very quick fry of the shrimp, then toss in the bang bang sauce and it will still have great flavor!
Worked great! I do recommend knocking off extra flour and next time I’ll let more of the cream drip off before tossing in the flour.I used avocado oil and a medium heat. I also used Splenda as the sweetener. Delicious! Will make again.
Yes, you definitely want to make sure there isn’t too much cream dripping off the shrimp, or the flour won’t adhere properly. Glad to hear you enjoyed them!
Will almond flour work as a substitute?
I bet this would work well in an air fryer also!
Can we talk about how amazing this sauce is?!? I’m about to put it on evvvvverything! Better yet, I may never make shrimp without Bang Bang sauce again! This recipe is life, thank you for sharing this amazingness with the world!
Kaitlin,
I really love the sauce too! I made some last week with my chicken tenders and used the bang bang sauce as a dipping sauce. WOW, it was SO good! Glad you enjoyed it 🙂
If I got jumbo shrimp, how many pieces per serving?
I agree with the poster below about the coconut flour turning grainy and gummy. I really don’t even think this needs it as the sauce at the end really is the star!
Hi Dee,
This could happen if there is too much of the heavy cream/vinegar mixture on the shrimp prior to coating in the coconut flour. But you are right, the star is definitely the sauce! I use it to make fish tacos in lettuce cups and it’s so good! I might look at revamping the breading in this recipe to make things easier 🙂
Hi! Would this work with almond flour instead of coconut? 🙂 thanks! Sounds delish!
Hi Missy,
I honestly couldn’t say for sure, since I’ve not tried it yet. I imagine you could make it work, you’ll need to use at least twice, possibly 3 times the amount though, since coconut flour is much more absorbent as almond flour.
My shrimp turned out gooey and majority of the flour fell off in the pan. However the sauce was great! Think next time I’ll just cook shrimp and cover with the sauce.
Hi Ashley,
Sorry to hear that the breading came off. It is a little tricky getting it to stay on, you have to cook them really quick and at a fairly high temp, but not too high or they’ll burn. Glad you liked the sauce at least!
Made this last night and was a hit with the family . I made extra sauce and had it with scrambled eggs for breakfast, if you haven’t tried it please do it was delicious, only thing I did differently was not to add the sweetener I personally thought it was Great without it. Thanks for a wonderful recipe
Hi Mary,
What a great idea to have the sauce with your eggs! I’m glad you and your family enjoyed it and thanks for stopping by to let me know 🙂
Was wondering how much of the shrimp would you consider to be 1 serving?
Hi Arlethe,
It really depends on the size of your shrimp, but I would say about 1/6th of the recipe.
Is there anything you can sub for the swerve confectioner sugar?
Sure, you can use Erythritol (granular) or Monk Fruit and grind it in a coffee grinder to a fine powder.
If you served this as a main dish, what sides would you suggest?
Hi Maggie,
You can serve it with my Lime Cilantro Rice if you’d like. You can find the recipe @ https://ketocookingchristian.com/lime-cilantro-cauliflower-rice-keto-and-low-carb/. Happy New Year!
I can never fry with coconut flour without it turning into a gooey burnt thick mess. Any tips?
I typically fry with coconut flour at a higher temp and pretty quickly, which works because shrimp cooks so fast.
I just made this and had the same problem. The oil was so hot I barely could cook for a minute without it burning.
Hello,
can it be regular vinegar or should it be apple cider vinegar?
Hi Tara, I prefer apple cider vinegar in this recipe, but you could certainly use white wine vinegar or lemon juice, if you’d like.
Not sure what sambal is
Sambal is a chili paste. It’s very flavorful and packs some heat. If you click on the link in the recipe ingredients list, you will see it. Or you can click: https://amzn.to/2RO5jTl
I found some in the Asian section of my local grocery store.