Bang Bang Shrimp – Keto, Low Carb & Gluten Free

This 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!

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

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.

Makes 6 Servings

Macros: Fat 16 grams – Protein 20 grams – Carbs (net) 3 grams

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Bang Bang Shrimp - Keto, Low Carb & Gluten Free

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

This 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!

Course: Appetizer, Main Course

Servings: 6

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

1. Add the vinegar to the heavy cream, mix and set aside.
2. In a separate bowl, add the mayonnaise, Sriracha, Sambal and swerve, mix to combine.
3. Pour the cream and vinegar mixture over the shrimp and toss to coat.
4. 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.
5. Coat the shrimp with the sauce, top with scallions and serve over a bed of mixed greens.