These Whole30 bang bang shrimp are crispy, tender, spicy, and creamy! They make a fantastic Whole30 dinner recipe and are paleo, gluten-free, grain-free, refined-sugar-free, and nut-free. Tossed in a sriracha-spiked creamy sauce, these Whole30 bang bang shrimp are seriously good! A perfect Whole30 dinner recipe for company, too. Perfectly made with my Whole30 sriracha recipe, Whole30 ketchup recipe, and Whole30 immersion blender mayonnaise recipe.
Let’s play a quick game of Never Have I Ever. I’ll start.
Never have I ever… won a game of Never Have I Ever.
Never have I ever watched the American Office. (I know. Don’t even try to convince me. It ain’t gonna happen. #Gervais4life).
Never have I ever gone to Bonefish Grill and not ordered bang bang shrimp.
Anyone drinking? Anyone at all? No? Didn’t think so.
It’s not difficult to understand why we’d all love crispy shrimp tossed in a creamy, spicy sauce, is it? The shrimp are so tender, wrapped in a crunchy little hug, coated in a sauce that brings in all the goodness from life and leaves behind all the poo-pooness. Well, no.
These Whole30 bang bang shrimp bring in all the goodness from life and leave behind all the poo-pooness. Because, of course, there are all sorts of wacky weirdness in those bang bang shrimp that make them, eh, not the best choice when you’re trying to eat healthily, avoid vegetable oils, refined grains, sugars, and preservatives. But don’t you worry, sister! These Whole30 bang bang shrimp are here to rescue you.
They’re dredged in an arrowroot and coconut flour mixture and pan-fried in your favorite oil then tossed in a homemade mayo + sriracha + coco aminos + ketchup mixture. Crispy, tender, spicy, creamy, perfection.
These Whole30 bang bang shrimp are, of course, paleo, gluten-free, grain-free, refined-sugar-free, and even nut-free, making them perfect to serve to almost anyone you know, except, of course, the vegetarians and vegans. And this recipe takes full advantage of homemade condiments that are super easy to prepare but that make all the difference in flavorful recipes.
Namely: my Whole30 sriracha recipe, my Whole30 ketchup recipe, and my Whole30 immersion blender mayonnaise recipe.
I highly, highly, highly recommend you keep the Whole30 sriracha on hand, but if you don’t have any, can’t make it (Please try if you can! You’ll freak out, I promise), and are on a Whole30, compliant hot sauce will do in a pinch. I’d recommend a more pepper-forward hot sauce in this case, like Cholula, rather than a more vinegar-forward hot sauce like Tabasco or Frank’s Red Hot.
And make sure that when you dredge your shrimp, you ensure there’s no excess clinging on – you want just the coating on the shrimp to form a light and crispy shell around your crustaceans. A clumpy dredge will result in ultimately soggy shrimp – not what you want here!
Whole30 Bang Bang Shrimp (Paleo, Grain Free, Nut Free)
These Whole30 bang bang shrimp are crispy, tender, spicy, and creamy! They make a fantastic Whole30 dinner recipe and are paleo, gluten-free, grain-free, refined-sugar-free, and nut-free. Tossed in a sriracha-spiked creamy sauce, these Whole30 bang bang shrimp are seriously good! A perfect Whole30 dinner recipe for company, too.
Ingredients
Shrimp
- 1 pound shrimp peeled and deveined
- 1 egg whisked well
- 2/3 cup coconut flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon salt
- pepper to taste
- coconut or avocado oil for frying
- sliced green onions green part only, for garnish, optional
- sesame seeds for garnish, optional
Bang Bang Sauce
- 1/4 cup + 2 Tbsp. Whole30 mayonnaise
- 2 1/2 tsp. sriracha or hot sauce
- 2 1/4 Tbsp. ketchup
- 1 1/2 tsp. coconut aminos
- 1 garlic clove minced
- salt to taste
Instructions
- Stir together all sauce ingredients and set aside.
- Whisk together coconut flour, arrowroot powder, salt, and pepper in a wide bowl. Dip shrimp in eggs then dredge in flour. Shake off excess and place on a baking sheet or plate. Repeat with all shrimp.
- Heat a thin layer of oil in a large skillet over medium heat. Working in batches, fry shrimp, making sure not to crowd. Wait until the bottom side is nicely browned before flipping, then flip and cook through on the other side. Shrimp should be beautifully browned and crispy. Remove from skillet with a slotted spoon and repeat until all shrimp are fried.
In a large bowl, toss shrimp with half of the sauce. Add more sauce to taste and toss. Serve with remaining sauce (if you have any). Top with sliced green onions and sesame seeds.
Recipe Notes
The link to my Whole30 ketchup recipe is here, and the link to my Whole30 immersion blender mayonnaise recipe is here.
Ceri says
April 6, 2019 at 7:39 pmThank you! This was so yummy! My teen loved it as well!
Rachel says
December 18, 2018 at 7:22 pmJust made these!❤️❤️❤️❤️❤️
Kristin Morales says
November 27, 2018 at 4:09 pmI imagine that I could use chicken or maybe even pork instead of shrimp? I have tried shrimp several times throughout my life and I just CANNOT get passed the texture! But I have always wanted to try the bang bang sauce.
Mary Beth says
September 30, 2018 at 11:58 amDo the shrimp need to be cooked already? I want to try this ASAP! 🙂
Cheryl Malik says
October 5, 2018 at 1:25 pmNope – raw!
Fran says
August 13, 2018 at 6:42 pmThis was awesome…Thank you! Celiac has stolen a lot of favorites for my son and me…it’s wonderful to find a recipe like this. If you can make a copycat gluten free whole 30 Chick Fil A sandwich, my son would be thrilled! 😉
Christine says
July 20, 2018 at 7:09 pmCan I just use coconut flour alone? No arrowroot flour 😢
Cheryl Malik says
July 20, 2018 at 7:23 pmYou could probably do that but if you have tapioca flour that would be a better substitute!
Valerie says
July 2, 2018 at 9:36 pmOk my second jaw dropping recipe in 2 days; this is very quickly becoming my new favorite website. My allergic-to-everything husband isn’t even the biggest fan of shrimp and he enjoyed these. I LOVED them, served over soft lettuce to make wraps. I admit I took some shortcuts, like crowding them all into one pan and simply pouring the eggy shrimps into the flour instead of carefully coating each one (and I like sauce so I poured all the sauce on at once but I did have 1.3 lbs shrimp). My grocery store had tapioca starch but no arrowroot powder so I used that 1:1, which seemed to have the desired effect. Thanks again for making me feel like a master chef!
Cheryl Malik says
July 10, 2018 at 1:45 pmLove hearing your adaptation! And so so happy you liked it 🙂
Natalie ray says
June 11, 2018 at 5:33 pmDelicious! This crust is perfect!
Jen S says
May 22, 2018 at 10:57 amCan I use almond flour instead of Coconut flour and arrowroot powder?
Cheryl Malik says
May 23, 2018 at 3:38 pmI would not necessarily recommend it. The almond flour won’t produce the same texture alone as the two other flours together, but you might be able to substitute it for the coconut flour
Judy says
April 8, 2018 at 7:18 pmI just made this for dinner – fanfreakintastic flavor! I made your immersion blender mayo (best recipe I’ve found to date) and the ketchup (which will be my new go-to for ketchup), only thing I missed was your sriracha, only because my grocery store didn’t carry those peppers :/ this was so good I was worried for a hot minute that I was cheating on my whole 30. Killer recipe 🙂
Cheryl Malik says
April 9, 2018 at 9:56 amJudy, I am so glad you liked it!! And I hope you can find some red jalapenos or Fresno peppers because you would LOVE the sriracha!!
Raj @ www.ThePrimalDesire.com says
April 5, 2018 at 2:09 pmNever have I ever had bang bang shrimp, but I sure want to!!!
Cheryl Malik says
April 5, 2018 at 2:11 pmYou will seriously love them, Raj! And a million times cleaner than what you would get at the restaurant 😀
Shannon says
April 9, 2018 at 12:04 pmDude….bang bang shrimp = LIFE!