Description
Crispy, low-carb shrimp coated in a creamy, spicy, sweet “bang bang” sauce — the perfect quick appetizer or light meal.
Ingredients
For the Shrimp
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1 lb (450g) large raw shrimp, peeled & deveined
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1 cup almond flour
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½ cup finely grated parmesan
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1 tsp garlic powder
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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2 large eggs, beaten
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Oil for frying (avocado or light olive oil)
For the Keto Bang Bang Sauce
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½ cup mayonnaise
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2 tbsp sugar-free sweet chili sauce (keto-friendly)
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1–2 tsp sriracha (adjust to spice level)
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½ tsp garlic powder
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1 tbsp lemon juice or rice vinegar (optional for tang)
Garnish
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Chopped green onions
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Sesame seeds (optional)
Instructions
1. Prep the Shrimp
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Pat shrimp dry with paper towels.
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Set up two bowls:
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Bowl 1: beaten eggs
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Bowl 2: almond flour, parmesan, garlic powder, paprika, salt, pepper
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2. Bread the Shrimp
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Dip each shrimp into the egg wash.
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Coat in the almond-parmesan mixture, pressing lightly so it sticks.
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Place on a tray and repeat until all shrimp are coated.
3. Fry the Shrimp
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Heat ½ inch oil in a large skillet over medium-high heat.
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Fry shrimp in batches for 2–3 minutes per side until golden and crispy.
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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
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In a bowl, whisk together mayo, sugar-free sweet chili sauce, sriracha, garlic powder, and lemon juice.
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Adjust sweetness or spice to taste.
5. Toss & Serve
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Add hot shrimp to a bowl.
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Drizzle sauce over the top and toss gently OR serve sauce on the side.
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Garnish with green onions and sesame seeds.
Notes
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Drying the shrimp helps the coating stick better.
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Almond flour gives crispiness without carbs.
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Parmesan boosts flavor and browning.