Description
Crispy, sweet, and smothered in a creamy, spicy bang bang sauce — this low-carb version of Bang Bang shrimp is keto-friendly, easy to make, and totally addictive!
Ingredients
12 oz large shrimp, peeled and deveined
¼ cup almond flour or coconut flour (for coating)
2 tbsp egg whites or water (for dipping)
Oil for frying (avocado oil or coconut oil)
For the Bang Bang Sauce (Keto/Low-Carb):
¼ cup mayonnaise
2 tbsp hot sauce (like Frank’s RedHot)
1 tbsp sugar-free ketchup or tomato paste
1 tbsp rice vinegar or lime juice
1 tsp garlic powder
1 tbsp powdered erythritol or allulose (for sweetness)
1 tsp sesame oil (optional)
Instructions
Preheat oven to 400°F (200°C) or heat oil in a skillet over medium-high heat.
Toss shrimp in almond flour or coconut flour until evenly coated. Dip in egg whites or water to help the coating stick.
Place on a parchment-lined baking sheet or fry in oil for 2–3 minutes per side until golden and crispy.
OR Air fry at 375°F (190°C) for 6–8 minutes, shaking halfway through.
In a bowl, mix mayonnaise, hot sauce, ketchup (or tomato paste), rice vinegar, garlic powder, sweetener, and sesame oil (if using) until smooth and thickened.
Toss warm shrimp in the bang bang sauce or serve with extra sauce on the side.
Serve with cauliflower rice, lettuce wraps, or as an appetizer with celery sticks.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 2
- Calories: 200
- Fat: 12g
- Carbohydrates: 4g
- Protein: 18g