Fried shrimp coated with a classic bang bang sauce and dinner is served in 15 minutes!
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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!
What’s in Keto Bang Bang Shrimp
- Large shrimp
- Almond flour
- Oat fiber
- Mayonnaise
- Sambal
- Sriracha
- Swerve Confectioners
- Keto friendly oil for frying
*Exact measurements are listed in the recipe card below.
How to Make Keto Bang Bang Shrimp
In a small mixing bowl, add the mayonnaise, Sriracha, Sambal and Swerve, mix 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.
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
More Asian Inspired Keto Recipes
- Thai Curry Coconut Soup
- Easy Stir Fry Pork
- Egg Roll in a Bowl
- Asian Grilled Chicken with Peanut Ginger Slaw
- Thai Red Curry Coconut Pork
Shop my favorite products on Amazon and check out my Keto Pantry List!
Keto Bang Bang Shrimp
Recipe Video
INGREDIENTS
For the Shrimp
- 1 pound raw shrimp, peeled and deveined
- ¼ cup almond flour
- ¼ cup oat fiber
- Mild flavored Keto-friendly oil (for frying)
For the Sauce
- ¼ cup mayonnaise
- 2 tablespoons Sambal
- 2 teaspoons Sriracha
- 1 teaspoon Swerve confectioners
PREPARATION
- Add the mayonnaise, Sriracha, Sambal and Swerve in a 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 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.
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.