Tell me this doesn’t sound like a win: sweet and spicy shrimp, perfectly crisp, dunked in a sauce so creamy and dreamy it deserves its own show. That’s the kind of magic we’re cooking up with this low-carb bang bang shrimp recipe. It’s the perfect balance of bold flavors and textures, making your taste buds want to throw a party. And the best part? Putting it together is easier than deciding what to watch on Netflix tonight. With just a few simple steps, you’ll be savoring something that tastes like you spent hours in the kitchen when really, you didn’t even break a sweat.
Now, the real mic drop moment is that this dish is low-carb. Yep, you get all the indulgence without any regret. The shrimp are golden, juicy perfection with a kick of heat that’ll leave you wanting seconds, thirds…you get the idea. Whether it’s a quick weeknight treat or the star of your next get-together, this recipe brings all the flavor and flex, no hassle required.
Why Low-Carb Bang Bang Shrimp is About to Be Your Go-To
Listen, my love for bang bang shrimp runs deep, but traditional versions don’t always fit into the low-carb lifestyle most of us are trying to stick to these days. You know how it goes—we’re out here sipping our water and minding our macros, and flour-coated, sugar-loaded recipes just aren’t the vibe. Enter this low-carb remix that swaps out the usual suspects (goodbye, cornstarch and sugar) for almond flour, crushed pork rinds, and sugar-free sweet chili sauce. Oh, and spoiler alert? No one will even know they’re eating healthy. Your taste buds are getting all the crispy, creamy, spicy glory they signed up for.
Plus, this shrimp works overtime. Need an appetizer that’ll shut down game night before halftime even starts? Done. A dinner that feels fancy but doesn’t have you sweating in the kitchen like it’s trial by fire? This is it. Or maybe you just need a little self-care moment that says, “Yes, I deserve to drizzle spicy sauce on seafood and eat it while watching a ‘90s sitcom rerun,” because, honestly, adulting is hard. Whatever the occasion, this dish has you completely covered.
Make It Yours, Because, Why Not?
Now, here’s what I love most about bang bang shrimp (besides the fact that it’s downright delicious): It’s flexible. You’re the chef here, and this recipe? It’s just the blueprints. Want to turn up the heat? Add an extra dash of sriracha or toss some chili flakes into the coating mix. Looking to tone down the spice? Dial back the sauce or swap in a dollop of Greek yogurt for a creamier, less fiery result. Feel like skipping the frying altogether? Try baking or air frying your shrimp for a lighter spin.
Lettuce cups, cauliflower rice, or even a bed of sautéed veggies make perfect low-carb companions. And if you’re feeling a little extra fancy (because who doesn’t love that energy?), sprinkle some sesame seeds or drizzle a touch of lime crema over the top. Boom, now it’s restaurant-level. See? It’s giving options on options, and I’m totally here for it.
Is That Sauce as Good as They Say? And Other Burning Questions
Q: Can I make this sauce ahead of time?
A: Whew, absolutely. That sauce loves a little time to chill and get all the flavors to vibe together. Make it an hour (or even a day) ahead and thank me later. Just keep it covered in the fridge, and you’ll be ready when the shrimp hits the plate.
Q: What if I don’t have sugar-free sweet chili sauce?
A: First of all, who hurt you? Second, you’ve got options! Mix sugar-free ketchup, a sugar substitute, rice vinegar, and a pinch of crushed red pepper. Boom, instant sweet chili vibes, and now you’re back on track.
Q: Do I really need almond flour AND pork rinds for the coating?
A: Friend, listen. You don’t need both, but together? Oh, they’re unstoppable. The almond flour gives you a smooth, even crust, and those pork rinds? Well, they’re the crunch MVPs. But do you, boo. If you only have one, don’t stress.
Q: What if I don’t like spicy food?
A: First of all, who are you, but second—I got you. Leave out the sriracha, and it’s still creamy, flavorful, and worth every bite. You can even add a touch of honey (or honey substitute) for a sweeter finish.
Q: Can I meal prep this?
A: The shrimp is best fresh (that crispy crunch is life), but if you insist, keep the shrimp and sauce separate. Reheat the shrimp in an oven or air fryer and toss them in the sauce at the last moment to keep them from getting soggy.
Pro Tips for Bang Bang Shrimp Brilliance
You want the shrimp to be show-stopping? I got you.
- Keep It Dry: Pat those shrimp down with a paper towel before coating them. Trust me, if they’re too wet, the coating won’t stick, and where’s the fun in that?
- Fry Like a Pro: Don’t overcrowd your pan. Fry in small batches to keep the oil temperature steady so you get golden perfection every time.
- Work That Wire Rack: Skip paper towels for draining. A wire rack ensures your shrimp stays crispy, not soggy. And soggy shrimp? We don’t know her.
- Taste Test the Sauce: This is not the time for guessing, friend. Dip a spoon (or a finger, no judgment) and adjust the flavors to suit your mood.
Oh, and if you’re feeling fancy, garnish that plate. Green onion, cilantro, sesame seeds, maybe a lime wedge on the side. You worked hard; give your shrimp the red-carpet treatment they deserve.
When to Whip Up This Bang Bang Magic
This shrimp isn’t just a dish; it’s a moment. Serve it at a cookout, and people will be offering you to-go plates faster than you can fry another batch. Make it for date night, and watch bae look at you with heart eyes…and an empty plate. Use it for meal prep to power through the workweek like the boss you are.
And listen, it also makes the perfect “treat-yourself” snack for those nights when you’re tackling laundry, catching up on your favorite show, or just out here minding your business and breaking generational curses. Because you know what? Food this good deserves to be eaten whenever, wherever. Period.
That’s Your Cue, Friend
Now that we’ve hyped up this low-carb bang bang shrimp, it’s time for you to make it happen. You’ve got the sauce, the crunch, and the skills to pull it all together. And hey, if you mess up? Sprinkle on some Tony’s, grab a sparkling water, and call it a plot twist. You’re still killing it.
But something tells me you’ll have this dish nailed on the first try. You? A chef? Absolutely. Now turn up that playlist, heat the oil, and get to frying. It’s about to go down in the kitchen, and trust me, friend—you’re going to love every bite.
Low-Carb Bang Bang Shrimp (Bonefish Grill Inspired) (3g Net Carbs)
Equipment
- Mixing bowls
- Small whisk
- Frying pan or deep skillet
- Wire rack
- Tongs
- Thermometer for frying (optional but helpful)
Ingredients
For the Sauce:
- 1/2 cup mayonnaise quality matters here! (Avocado oil-based ones work great)
- 2 tablespoons sugar-free Thai sweet chili sauce
- 1/4 teaspoon sriracha or more if you like things spicy
For the Shrimp:
- 1 pound shrimp peeled, deveined, and tails removed
- 1/2 cup unsweetened almond milk or heavy cream for an extra layer of richness
- 1 cup almond flour (or half almond flour and half crushed pork rinds for that extra crispy factor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Avocado oil for frying
Instructions
- Whip Up That Sauce: Start with the MVP of this dish. Whisk your mayo, sugar-free Thai sweet chili sauce, and sriracha in a small bowl. Taste it. If it doesn’t make you do a little kitchen two-step, adjust to your spice level. Once it’s tasting like a party, set it aside to mingle.
- Prep The Shrimp: Shrimp deserve a fancy prep too, right? Toss them in a bowl with your almond milk or heavy cream. This will keep them juicy and make sure your coating has something to cling to. A win-win situation!
- Coat It Like You Mean It: Grab another bowl and mix your almond flour (or that pork rind and almond flour combo), salt, and pepper. Now, one by one, pull those shrimp out of their creamy soak, give them a little shake, and coat them completely in the almond flour mixture. Shake off the excess because, hey, no one likes a gloopy bite.
- Heat Things Up: Pour a solid 2-3 inches of avocado oil into your frying pan or skillet. Heat that beauty to 375°F. No thermometer? No worries! Drop in a tiny pinch of your almond flour mix. If it sizzles like bacon on Sunday morning, you’re ready to fry.
- Fry Time: Work in small, fabulous batches so you don’t overcrowd your pan. Fry the shrimp for about 1-2 minutes per side or until golden and looking like crispy perfection. Transfer to a wire rack so they can cool without losing their crunch.
- Luxe Sauce Toss: Grab that sauce you made earlier, and while your shrimp are still warm (timing is everything), gently toss them so they’re luxuriously coated. The goal? Every shrimp glistens like it’s ready for its close-up.
- Serve With Style: Plate them up, while they’re still piping hot. Garnish with a sprinkle of chopped green onion or cilantro if that’s your thing. For serving, they’re next level in lettuce cups, snug on some cauliflower rice, or as the main event alongside roasted veggies.
Notes
- DIY Sweet Chili Sauce: Can’t find the sugar-free version? Create your own mix with sugar-free ketchup, rice vinegar, a sugar substitute, and red pepper flakes for a sweet-spicy punch.
- Extra Crispy Tip: If you’re team “crunch,” the almond flour and pork rind combo is where it’s at. Trust me, it elevates the whole situation.
- Leftover Love: If by some miracle you have leftovers, use an air fryer or your oven to reheat them! It keeps that crisp intact so no one would even suspect they weren’t fresh out of the fryer.
- Pro Move: For something a little different, serve these as lettuce wraps for a fun, lighter option. Better yet, sprinkle some sesame seeds on top for extra flair.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!