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Copycat Bang Bang Shrimp Recipe that is low carb and gluten free from Mellissa Sevigny of I Breathe Im Hungry

Low Carb Bang Bang Shrimp with Asian Slaw (Gluten Free)

  • Author: Mellissa Sevigny
  • Yield: 5 servings 1x
  • Category: Dinner or Appetizer
  • Cuisine: Asian

Description

An easy and delicious copycat recipe for Bang Bang Shrimp that is low carb and gluten free!


Scale

Ingredients

For the slaw:

  • 6 cups shredded Napa cabbage
  • 1/2 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced or slivered radishes

For the sauce:

  • 1/3 cup mayonnaise
  • 1 Tbsp chopped roasted red peppers
  • 1.5 Tbsp Sriracha hot sauce (my preference)
  • 2 Tbsp granulated sugar substitute (my preference)
  • 2 Tbsp unsweetened rice wine vinegar (my preference)
  • 1 tsp fish sauce (my preference)
  • 1/4 tsp garlic powder

For the Shrimp:

  • 1 egg
  • 1 tsp Sriracha hot sauce
  • 1 lb extra large shrimp, peeled and de-veined, thawed
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground ginger (dried)
  • 1/4 tsp garlic powder
  • Avocado (or other) oil for frying

Instructions

  1. For the best results you want to prepare your slaw and sauce first – then your shrimp is still crispy and hot, which makes a nice contrast when you serve it with the cold slaw and sauce.

For the Slaw:

  1. Either use a prebagged mix and just toss some cilantro and scallions on there for an Asian flair – or combine all of the listed ingredients and arrange on a large plate or platter. Chill.

For the Sauce:

  1. Combine all of the ingredients in the small cup of a magic bullet or blender. Blend until smooth. Chill until ready to serve.

For the Shrimp:

  1. Beat the egg and Sriracha together in a small bowl. In another small bowl, combine the coconut flour, salt, cayenne, ginger, and garlic powder and stir. Rinse the shrimp and pat dry. Add the shrimp to the egg mixture and then toss to coat in the seasoned coconut flour. Heat oil (about 2 inches deep) in a heavy duty medium sized pan until it sizzles when you flick a (TINY) drop of water into it. To conserve oil, don’t use a huge pan – even if it means you have to cook the shrimp in smaller batches of about 5 at a time. Cook the coated shrimp until golden brown and firm – if your oil is hot this should only take 2 minutes or so. Remove to a paper towel lined plate until all of the shrimp are cooked. Arrange the hot shrimp on the cold slaw and drizzle with the sauce. Serve immediately.

Notes

Approximate nutrition information per serving:

1.5 cups slaw, 2 Tbsp sauce, 5-6 shrimp: 363 calories, 26g fat, 6g net carbs, 22g protein

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