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Fried shrimp coated with a classic bang bang sauce and dinner is served in 15 minutes!
The bang bang sauce in this recipe is absolutely delicious! Once you make it, you will find yourself wanting to use it over and over again!
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! I use it to make my Spicy Shrimp Lettuce Wraps with Bang Bang Sauce and even use it in my Bang Bang Salmon Cakes! Both are absolutely delicious and definitely worth trying!
How to Make Bang Bang Shrimp
Ingredients
For the Shrimp:
1 pound shrimp, peeled and deveined
1/3 cup heavy cream
1 teaspoon apple cider vinegar (or lemon juice)
1/2 cup coconut flour
Mild flavored Keto-friendly oil (for frying)
For the Sauce:
1/3 cup mayonnaise (see my recipe here)
1/4 cup Sambal, garlic
1 tablespoon Sriracha (see note below)
1 teaspoon swerve, confectioners
1 teaspoon scallions (green parts), sliced
Note: If you want a little less spice, add only 1-2 teaspoons of Sriracha.
Preparation
Add the vinegar to the heavy cream, mix and set aside.
In a separate bowl, add the mayonnaise, Sriracha, Sambal and swerve, mix to combine.
Pour the cream and vinegar mixture over the shrimp and toss to coat.
Heat a skillet to medium high and add your favorite mild flavored oil. Dip the shrimp in the coconut flour and fry 3-4 minutes, or until they are pink.
Coat the shrimp with the sauce, top with scallions and serve over a bed of mixed greens.
Also try my Spicy Shrimp Lettuce Wraps with Bang Bang Sauce recipe!
Or my Bang Bang Salmon Cakes…
More Asian inspired Keto and Low Carb recipes…
Thai Curry Coconut Soup
Easy Stir Fry Pork
Egg Roll in a Bowl/Crack Slaw
Asian Grilled Chicken with Peanut Ginger Slaw
Thai Red Curry Coconut Pork
Bang Bang Shrimp - Keto, Low Carb & Gluten Free
Ingredients
For the Shrimp
- 1 pound raw shrimp, peeled and deveined
- 1/3 cup heavy cream
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/2 cup coconut flour
- Mild flavored Keto-friendly oil (for frying)
For the Sauce
- 1/3 cup mayonnaise
- 1/4 cup Sambal (garlic or plain)
- 1 tablespoon Sriracha (see note below)
- 1 teaspoon swerve, confectioners
- 1 teaspoon scallions (green parts), sliced
- Note: If you want a little less spice add only 1-2 teaspoons of Sriracha.
Preparation
- Add the vinegar to the heavy cream, mix and set aside. In a separate bowl, add the mayonnaise, Sriracha, Sambal and swerve, mix to combine.
- Pour the cream and vinegar mixture over the shrimp and toss to coat.
- Heat a skillet to medium high and add your favorite mild flavored oil. Dip the shrimp in the coconut flour and fry 3-4 minutes, or until they are pink.
- Coat the shrimp with the sauce, top with scallions and serve over a bed of mixed greens.
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.