Thai-Inspired

Keto Bang Bang Shrimp

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

For the shrimp

- 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

For the batter

- ¼ cup Japanese mayonnaise (Kewpie)

- 1 teaspoon chili-garlic sauce

- 1-2 teaspoons sriracha

– 1 teaspoon rice wine vinegar

- 1 teaspoon xylitol honey

For the keto bang bang sauce

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.

Cooking Instructions:

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.

Chef's pro tip