Get ready for a tasty journey with our Keto Bang Bang Shrimp! We've made the classic bang bang shrimp without the carbs. Think of juicy shrimp with a spicy and sweet sauce that's low-carb and fit for keto.
Prep Time: 5 minutes Marinating Time: 20 minutes Cooking Time: 5 minute Total Time: 30 minutes Difficulty Level: Easy Recipe Makes: 2 Servings
- 10.5 ounces shrimp, peeled and deveined
- ¼ cup buttermilk
- 1 teaspoon sriracha
– Sea salt, to taste
- Freshly cracked black pepper, to taste
- ¼ cup coconut flour
- Ghee, for frying
- Black sesame seeds, toasted
- ⅓ cup coconut flour
- 2 tablespoons unflavored protein powder
- 1 teaspoon baking powder
– ¼ teaspoon sea salt
- 1 large egg
- 2-3 tablespoons sparkling water, chilled
- ¼ cup Japanese mayonnaise (Kewpie)
- 1 teaspoon chili-garlic sauce
- 1-2 teaspoons sriracha
– 1 teaspoon rice wine vinegar
- 1 teaspoon xylitol honey
1. Mix shrimp, buttermilk, sriracha, salt, and black pepper in a bowl. Let it marinate for approximately 20 minutes.
2. While the shrimp marinates, create the bang bang sauce by combining Japanese mayonnaise, chili-garlic sauce, sriracha, rice wine vinegar, and xylitol honey in a separate large bowl. Once mixed, set it aside.
3. Mix coconut flour, protein powder, baking powder, and salt in a spacious bowl for the batter. Gradually whisk in the egg and chilled sparkling water until you achieve a smooth consistency.
4. Heat about two inches of ghee over medium heat in a deep skillet.
Don't skip the dredging step! You ensure the batter adheres well by lightly dusting the shrimp with coconut flour. For an added crunch, chill the batter in the refrigerator for about 5-10 minutes before frying.