Bang Bang Shrimp (Paleo, Whole30)
Bang Bang Shrimp is seriously addicting, made without buttermilk and completely gluten free, paleo and Whole30-friendly! Enjoy the crispy fried shrimp drizzled with creamy, spicy bang bang sauce as an appetizer, in tacos, or with pasta.
- 1 lb. shrimp large; thawed, peeled and deveined
- 1 egg whisked
- ¾ cup tapioca flour
- ⅓ cup avocado oil plus more as needed
for the sauce:
- ⅓ cup mayo
- 2 tablespoon ketchup
- 1 tablespoon sriracha
- 1 teaspoon coconut aminos
- ⅛ teaspoon garlic powder
- pinch of salt
Place the whisked egg into a shallow bowl, then pour the tapioca flour into a separate shallow bowl.
Pour the oil into a small saucepan, then heat it over medium-high heat; allow 2 minutes for it to warm up.
Meanwhile, dip ⅓ of the shrimp into the egg, then directly into the tapioca flour, making sure it's completely coated.
Place the shrimp into the oil and fry it for 2 minutes per side. Then, transfer it to a paper towel-lined plate or a cooling rack. Repeat this process until all of the shrimp are fried.
Last, make the sauce: whisk all of the sauce ingredients together until smooth. You can either dunk the shrimp completely into the sauce, or use the sauce as a condiment and dip the shrimp into it. Enjoy!
*Calories are per serving and are an estimation; serving size is 2-4
*Make sure to use mayo made with avocado oil if you want to keep this recipe paleo/whole30
Calories: 408kcal | Carbohydrates: 32g | Protein: 2g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 449mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg