Crispy shrimp? Check. A spicy, creamy sauce? Double check. Bang Bang Shrimp has been a fan favorite for years, thanks to its bold, sweet-and-spicy flavor. Inspired by the restaurant favorite from Bonefish Grill, I’ve put together a keto-friendly version that’s low-carb, gluten-free, and just as delicious.
This recipe is all about crispy, golden shrimp tossed in an irresistible sauce—perfect for keto lovers and anyone who just loves good food. Let’s dive in!
Quick Recipe Highlights
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
This recipe serves 4 as an appetizer or 2 as a main dish. Want to feed a bigger crowd? Just double the ingredients, but fry in batches for the crispiest shrimp.
What You’ll Need:
- A skillet (or an air fryer if you prefer)
- Mixing bowls
- A whisk
- Tongs or a slotted spoon
Pro Tip: No skillet? Your air fryer is a great backup. Just keep an eye on cooking times, and you’re golden.
Ingredients
For the Shrimp:
- 1 pound raw shrimp (peeled and deveined)
- ¼ cup almond flour
- ¼ cup oat fiber (sub with coconut flour if needed)
- Oil for frying (avocado or olive oil works great)
For the Bang Bang Sauce:
- ¼ cup mayo
- 1 tablespoon chili garlic sauce (like Sambal Oelek)
- ½ tablespoon sriracha (use more or less depending on your heat tolerance)
- ¼ teaspoon sugar substitute (allulose, monk fruit, or erythritol)
How to Make It
Step 1: Whip Up the Sauce
In a small bowl, mix the mayo, chili garlic sauce, sriracha, and sugar substitute until smooth. Taste it. Too spicy? Add a bit more mayo. Not spicy enough? Toss in a little more sriracha.
Optional Twist: A quick squeeze of lime juice takes this sauce to the next level.
Step 2: Bread the Shrimp
In a separate bowl, mix the almond flour and oat fiber. Pat your shrimp dry with paper towels—this makes the breading stick better. Then, coat each shrimp lightly in the flour mixture, shaking off any excess.
How should they look? Lightly coated, no thick clumps.
Step 3: Fry the Shrimp
Heat about an inch of oil in your skillet over medium heat. You’re aiming for 350°F if you have a thermometer. Fry the shrimp in batches (don’t overcrowd the pan) for 2–3 minutes per side, or until they’re golden and crispy.
Once cooked, remove them with tongs and let them drain on paper towels.
Common Mistake to Avoid: Too many shrimp in the pan? The oil cools down, and your shrimp won’t crisp up properly.
Step 4: Toss in Sauce
Now for the fun part! Drizzle the Bang Bang Sauce over the shrimp or toss them in a bowl until they’re evenly coated. Want max crispiness? Serve the sauce on the side instead of tossing.
Make It Your Own
Adjust the Spice
- Love heat? Add more sriracha or chili garlic sauce.
- Prefer mild? Dial down the sriracha or swap it for a keto-friendly sweet chili sauce.
Dietary Swaps
- Nut-free? Swap almond flour for crushed pork rinds or coconut flour.
- No oat fiber? Coconut flour works, but the shrimp might be a little denser.
- Dairy-free? Double-check your mayo—it’s usually dairy-free, but it’s worth confirming.
Serving Suggestions
- Garnish with green onions or a sprinkle of red chili flakes.
- Turn it into a meal with cauliflower rice or zoodles.
- Keep it simple: a fresh side salad works great, too.
Leftovers? You can store shrimp and sauce separately in the fridge. The shrimp stays good for about 2 days; the sauce lasts up to 5 days.
Reheating Tips
- For crispy reheats: Use an air fryer at 300°F for about 5 minutes.
- Avoid the microwave—it’ll make the shrimp soggy.
Freezing? Bread the shrimp, freeze them raw on a baking sheet, then store them in freezer bags. Fry directly from frozen, adding an extra minute or two to the cook time.
This Keto Bang Bang Shrimp recipe is a total crowd-pleaser. Whether you’re hosting friends or just treating yourself to something delicious, this dish hits all the right notes—crispy, saucy, and oh-so-satisfying.
PrintKeto Bang Bang Shrimp
Crispy, golden shrimp coated in a creamy, spicy Bang Bang sauce—but keto-friendly! This quick and easy dish is packed with flavor and perfect as a guilt-free appetizer or light dinner. With a low-carb almond flour breading and a perfectly balanced sauce, it’s a healthier twist on a restaurant classic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 (or 2 if you’re really hungry!) 1x
- Category: Appetizer, Main Dish
- Cuisine: American Fusion
Ingredients
For the Shrimp:
- 1 pound raw shrimp (peeled and deveined)
- ¼ cup almond flour
- ¼ cup oat fiber (or coconut flour if needed)
- Keto-friendly oil for frying (avocado or olive oil is great)
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 1 tablespoon chili garlic sauce (go for sugar-free!)
- ½ tablespoon sriracha (more if you like it spicy)
- ¼ teaspoon sugar substitute (like monk fruit or allulose)
Instructions
Step 1: Whip Up the Sauce
In a small bowl, mix together the mayo, chili garlic sauce, sriracha, and sugar substitute. Give it a taste. Too spicy? Add a little more mayo. Not spicy enough? A dash more sriracha should do the trick. Once it’s creamy and smooth, set it aside.
Step 2: Prep Your Shrimp
Dry the shrimp really well with paper towels (this helps the coating stick). In another bowl, mix together the almond flour and oat fiber. Lightly coat each shrimp in the mixture, shaking off any extra breading.
Pro Tip: Don’t press the coating onto the shrimp—less is more for that light, crispy texture.
Step 3: Fry to Perfection
Heat about an inch of oil in a skillet over medium heat (aim for 350°F if you have a thermometer). Fry the shrimp in small batches—2–3 minutes on each side—until golden brown and crispy. Lay them on paper towels to drain.
Common Mistake: Don’t overcrowd the pan! The oil will cool, and your shrimp will get soggy.
Step 4: Bring It All Together
Once the shrimp has cooled for a minute or two, drizzle it with the Bang Bang Sauce, or gently toss it in a bowl to coat. Serve right away while they’re crispy.
Notes
Serving Suggestions:
- Sprinkle with chopped green onions or red pepper flakes for a pop of color.
- Turn it into a meal: Serve over cauliflower rice, zoodles, or a fresh salad.
Storage & Reheating:
- Leftovers? Keep shrimp and sauce separate in the fridge for up to 2 days.
- To reheat, use an air fryer at 300°F for about 5 minutes. Skip the microwave—it makes the shrimp mushy.
Customizations:
- Nut-Free? Swap almond flour with finely crushed pork rinds or coconut flour.
- No Oat Fiber? Coconut flour works too, but expect a slightly denser texture.
- Spice Levels: Dial up the heat with extra sriracha or tame it with less chili garlic sauce.
