Keto Bang Bang Shrimp

Crispy, low-carb shrimp coated in a creamy, spicy, sweet “bang bang” sauce — the perfect quick appetizer or light meal.

Why You’ll Love This Recipe

• Fully keto-friendly and low-carb
• Crispy without traditional flour
• Ready in under 25 minutes
• Perfect for bowls, salads, or lettuce wraps
• Creamy, spicy sauce that tastes restaurant-quality

Ingredients

For the Shrimp

• 1 lb (450g) large raw shrimp, peeled & deveined
• 1 cup almond flour
• ½ cup finely grated parmesan
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 large eggs, beaten
• Oil for frying (avocado or light olive oil)

For the Keto Bang Bang Sauce

• ½ cup mayonnaise
• 2 tbsp sugar-free sweet chili sauce (keto-friendly)
• 1–2 tsp sriracha (adjust to spice level)
• ½ tsp garlic powder
• 1 tbsp lemon juice or rice vinegar (optional for tang)

Garnish

• Chopped green onions
• Sesame seeds (optional)

Instructions

1. Prep the Shrimp

1. Pat shrimp dry with paper towels.
2. Set up two bowls:
   • Bowl 1: beaten eggs
   • Bowl 2: almond flour, parmesan, garlic powder, paprika, salt, pepper

2. Bread the Shrimp

1. Dip each shrimp into the egg wash.
2. Coat in the almond-parmesan mixture, pressing lightly so it sticks.
3. Place on a tray and repeat until all shrimp are coated.

3. Fry the Shrimp

1. Heat ½ inch oil in a large skillet over medium-high heat.
2. Fry shrimp in batches for 2–3 minutes per side until golden and crispy.
3. Transfer to a paper towel–lined plate.

(You can also air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway.)

4. Make the Bang Bang Sauce

1. In a bowl, whisk together mayo, sugar-free sweet chili sauce, sriracha, garlic powder, and lemon juice.
2. Adjust sweetness or spice to taste.

5. Toss & Serve

1. Add hot shrimp to a bowl.
2. Drizzle sauce over the top and toss gently OR serve sauce on the side.
3. Garnish with green onions and sesame seeds.

You Must Know

• Drying the shrimp helps the coating stick better.
• Almond flour gives crispiness without carbs.
• Parmesan boosts flavor and browning.

Pro Tips

• For extra crunch, double-dip: egg → coating → egg → coating.
• Don’t overcrowd the skillet or shrimp won’t get crispy.
• Add lime juice to the sauce for a fresh kick.
• Use jumbo shrimp for a more filling meal.

Ingredient Substitutions

• Almond flour → crushed pork rinds for ultra-crispy coating
• Sriracha → any hot sauce
• Sugar-free chili sauce → mix sugar-free ketchup + vinegar + sweetener
• Shrimp → chicken bites or cauliflower for variations

Serving Suggestions

• On lettuce wraps with cabbage slaw
• Over cauliflower rice
• On top of salads
• As a low-carb appetizer plate

Storage Tips

• Best eaten fresh — coating softens after refrigeration
• Store leftover shrimp up to 2 days (un-sauced)
• Reheat in air fryer or oven
• Keep sauce refrigerated up to 1 week

Frequently Asked Questions

→ Is this recipe spicy?
Mild to medium — adjust sriracha to control heat.

→ Can I bake the shrimp instead of frying?
Yes! Bake at 425°F (220°C) for 12–15 minutes, flipping halfway.

→ Is this truly keto?
Yes — no flour, no sugar, and sauce uses keto-friendly ingredients.

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