Bang Bang Shrimp

Introduction

Did you know a single restaurant serving of fried shrimp in sweet chili sauce can contain 40 grams of carbs or more? Many people believe bang bang shrimp has to be breaded, deep-fried, and loaded with sugar. That is not true. This easy Bang Bang shrimp recipe gives you the same crispy, creamy, spicy bite with only a few net carbs. In about 20 minutes, you get a keto-friendly lunch that tastes like takeout. Best of all, this Bang Bang shrimp uses simple ingredients from any grocery store.

If you love quick low-carb meals, browse more of our keto lunch recipes for easy ideas on busy days.

Ingredients for Bang Bang Shrimp

Here is everything you need. The shrimp turns golden and crunchy, while the sauce is creamy, tangy, and just a little sweet.

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup almond flour
• 2 tbsp grated parmesan
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt and 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp avocado oil (for pan-frying)

For the creamy spicy sauce:

• 1/4 cup mayonnaise (use an avocado oil mayo for the best flavor)
• 2 tbsp sugar-free sweet chili sauce
• 1 tsp sriracha (add more for extra heat)
• 1 tsp rice vinegar
• 1 tsp powdered erythritol or monk fruit sweetener

For garnish:

• 2 chopped green onions
• 1 tsp sesame seeds

Easy substitutions:

• No almond flour? Use crushed pork rinds for an even crunchier coating.
• No parmesan? Use extra almond flour or nutritional yeast.
• Want it dairy-free? Skip the parmesan and use a dairy-free mayo.
• No sugar-free sweet chili sauce? Mix 1 tbsp sriracha with 1 tsp sweetener and 1 tsp vinegar.

Timing

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

That makes this bang bang shrimp about 50% faster than many fried shrimp recipes, which often take 40 minutes or more once you count heating the oil and draining. There is no deep-frying and almost no cleanup.

Step-by-Step Instructions

Step 1: Prep the Shrimp

Pat the shrimp very dry with paper towels. Dry shrimp means a crispier coating. If your shrimp are frozen, thaw them in cold water for 10 minutes first.

Step 2: Mix the Coating

In a shallow bowl, stir together the almond flour, parmesan, paprika, garlic powder, salt, and pepper. Beat the egg in a second bowl. Set the two bowls side by side so you can work fast.

Step 3: Coat the Shrimp

Dip each shrimp into the egg, let the extra drip off, then press it into the almond flour mix. Press gently so the coating sticks. Place the coated shrimp on a plate.

Step 4: Cook Until Golden

Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook 2 to 3 minutes per side, until golden and pink. Do not crowd the pan. Cook in two batches if needed. Air fryer option: spray the shrimp with oil and cook at 400°F for 6 to 8 minutes, flipping halfway.

Step 5: Make the Sauce and Toss the Bang Bang Shrimp

While the shrimp cooks, whisk the mayo, sweet chili sauce, sriracha, vinegar, and sweetener in a large bowl. Taste it and adjust the heat. Add the hot shrimp and toss gently until every piece is coated in the creamy sauce.

Step 6: Garnish and Serve

Top with green onions and sesame seeds. Serve right away while the shrimp is still crisp.

Nutritional Information

Here is the approximate nutrition for one serving of bang bang shrimp (the recipe makes 4 servings). Values are estimates and change with the brands you use. For exact numbers, you can look up your ingredients in the USDA FoodData Central database.

Shrimp is high in protein and low in calories, so it keeps you full without a blood sugar spike. With only about 4 net carbs per serving, this meal fits easily into a keto or low-carb day.

Healthier Alternatives for the Recipe

• Lighter version: Swap half the mayo for plain Greek yogurt to cut fat and add protein.
• Less oil: Use the air fryer or bake at 425°F for 8 to 10 minutes.
• Paleo-friendly: Use coconut flour instead of almond flour and an egg-free coating of coconut aminos.
• Gluten-free: The recipe is already gluten-free. Just check your sweet chili sauce label.
• Extra veggies: Toss the shrimp with shredded cabbage or sliced cucumber to add fiber and crunch.
• Nut-free: Use crushed pork rinds in place of almond flour.

Shrimp is also a smart seafood choice. The FDA’s advice about eating fish lists shrimp among the lower-mercury options, so it works well for regular meals.

Serving Suggestions

Serve your bang bang shrimp in one of these easy ways:

• Over cauliflower rice for a quick lunch bowl
• In lettuce cups for a fresh, handheld meal (try our shrimp lettuce wraps for another take on this idea)
• On a bed of crunchy slaw with lime juice
• With zucchini noodles tossed in sesame oil
• As a party appetizer with toothpicks and extra sauce for dipping

Meal prep tip: pack the sauce in a small container and toss it with the shrimp right before eating. This keeps everything crisp.

Common Mistakes to Avoid

• Wet shrimp: Moisture makes the coating slide off. Always dry the shrimp well.
• Overcrowding the pan: This steams the shrimp instead of crisping it. Cook in batches.
• Overcooking: Shrimp cooks in just 2 to 3 minutes per side. When it curls into a tight “O,” it is overdone. A gentle “C” shape means it is perfect.
• Sauce too early: Saucing too soon turns the crust soggy. Toss at the last minute.
• Sugary sauces: Regular sweet chili sauce can add 10 to 15 grams of sugar per serving. Check labels carefully. The most common bang bang shrimp mistake on a keto diet is using a store-bought sauce full of sugar.

Storing Tips for Bang Bang Shrimp Recipe

• Fridge: Store the shrimp and sauce separately in airtight containers for up to 3 days.
• Reheating: Warm the shrimp in the air fryer at 375°F for 3 to 4 minutes to bring back the crunch. Avoid the microwave, which makes it rubbery.
• Make ahead: Mix the sauce up to 5 days early. You can also coat the raw shrimp and refrigerate for up to 4 hours before cooking.
• Freezer: Freezing cooked shrimp is not recommended, since the texture suffers. You can freeze the raw coated shrimp on a tray, then bag them for up to 1 month.

Conclusion

This bang bang shrimp is crispy, creamy, spicy, and ready in 20 minutes with only about 4 net carbs per serving. Try it this week, then leave a comment below. Subscribe to our blog for more easy keto recipes.

FAQs

Bang Bang Shrimp

Recipe by Leese

0.0 from 0 votes

Course: LunchCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Crispy, creamy, spicy bang bang shrimp made with an almond flour coating and a sugar-free sauce. Ready in 20 minutes with only 4 net carbs per serving.

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1/3 cup almond flour

• 2 tbsp grated parmesan

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 large egg, beaten

• 2 tbsp avocado oil

• 1/4 cup mayonnaise

• 2 tbsp sugar-free sweet chili sauce

• 1 tsp sriracha

• 1 tsp rice vinegar

• 1 tsp powdered erythritol or monk fruit sweetener

• 2 green onions, chopped

• 1 tsp sesame seeds

Directions

• Prep the shrimp:
  Pat the shrimp very dry with paper towels.
• Mix the coating:
  Stir together the almond flour, parmesan, paprika, garlic powder, salt, and pepper. Beat the egg in a second bowl.
• Coat the shrimp:
  Dip each shrimp in the egg, then press it into the almond flour mix.
• Cook until golden:
  Heat the avocado oil in a skillet over medium-high heat. Cook the shrimp in a single layer for 2 to 3 minutes per side until golden and pink.
• Make the sauce and toss:
  Whisk the mayo, sweet chili sauce, sriracha, vinegar, and sweetener. Add the hot shrimp and toss gently to coat.
• Garnish and serve:
  Top with green onions and sesame seeds. Serve right away.