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bang bang shrimp (whole 30)

Juicy Bang Bang Shrimp

Delicious Juicy Bang Bang Shrimp recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 1125
Ingredients Method

Ingredients
  

For the shrimp
  • 1 lb shrimp (peeled and deveined with tails removed)
  • 2 large eggs (whisked)
  • 1/2 cup coconut flour (I always use Anthony’s for a fine texture)
  • 2/3 cup arrowroot powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • coconut oil (for frying, enough to cover 1/4 inch of the pan)
  • green onions (thinly sliced on a bias)
  • sesame seeds
For the sauce
  • 6 tbsp mayonnaise (I prefer Primal Kitchen for Whole30 compliance)
  • 1 tbsp sriracha (Whole30 compliant)
  • 2.25 tbsp ketchup (Unsweetened/Whole30 compliant)
  • 1 tbsp fresh lime juice
  • 2 tsp coconut aminos
  • 1 garlic clove (freshly pressed for a sharper bite)
  • 1/4 tsp salt

Method
 

  1. In a small bowl, whisk together the mayonnaise, sriracha, ketchup, lime juice, coconut aminos, pressed garlic clove, and salt until smooth and well combined. Set aside at room temperature. This sauce is the heart of the dish, so make sure the flavors are well balanced—taste it and adjust the sriracha or lime juice to your preference before using it.
  2. In a shallow bowl, combine the coconut flour, arrowroot powder, salt, black pepper, and smoked paprika. Whisk together to ensure the seasonings are evenly distributed throughout the dry mixture. Place the whisked eggs in another shallow bowl next to the breading mixture. This setup makes the coating process quick and efficient.
  3. Working with a few shrimp at a time, dip each shrimp into the whisked egg, allowing excess to drip off, then immediately dredge it in the breading mixture from Step 2, making sure both sides and the tail are fully coated. Place coated shrimp on a clean plate. I like to coat all the shrimp before I start frying—this way you're not juggling raw shrimp and hot oil at the same time, which keeps things safer and more organized.
  4. Pour enough coconut oil into a large skillet to reach about 1/4 inch up the sides and heat over medium-high heat until the oil shimmers and is hot but not smoking (about 2-3 minutes). Working in batches to avoid overcrowding, carefully place coated shrimp into the hot oil and fry for 2-3 minutes on the first side until golden brown, then flip and fry for another 1-2 minutes until the second side is golden and the shrimp are cooked through. Transfer cooked shrimp to a paper towel-lined plate to drain any excess oil.
  5. Add all the cooked shrimp from Step 4 to a large bowl and pour the bang bang sauce from Step 1 over them. Using a spatula or wooden spoon, gently toss the shrimp until every piece is evenly coated with the creamy, spicy sauce. The warmth of the freshly fried shrimp will help the sauce coat beautifully.
  6. Transfer the sauced shrimp to a serving platter or individual plates. Scatter the thinly sliced green onions generously over the top, followed by a sprinkle of sesame seeds for color and a nutty finish. Serve immediately while the shrimp are still warm—I find the contrast between the warm, crispy shrimp and the cool, creamy sauce is what makes this dish so irresistible.