Keto 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.
Find it online: https://ketorecipesnow.com/keto-bang-bang-shrimp/