Keto Bang Bang Shrimp

This Keto Bang Bang Shrimp recipe transforms the classic crispy and spicy dish into a low carb, keto-friendly delight without sacrificing flavor. Using a breading mix of almond flour and parmesan cheese creates a crunchy coating, while the creamy, tangy sauce delivers the perfect kick. Whether you air fry or bake, this recipe is designed to come together quickly for a satisfying dinner or appetizer.

I first tried this recipe when craving bang bang shrimp but needed a low carb option. It quickly became a favorite in my house and now everyone asks for it regularly.

Ingredients

• One cup almond flour: a great low carb substitute for traditional flour that adds a light crunch, choose finely ground for a better coating
• Half cup freshly grated parmesan cheese: brings depth and a savory nuttiness, fresh parmesan works best
• Half teaspoon kosher salt: enhances the flavor of shrimp and coating
• Quarter teaspoon freshly ground black pepper: adds a subtle background heat
• One pound jumbo shrimp, peeled and deveined: large size gives a satisfying bite, buy fresh or thawed frozen shrimp
• One beaten egg: helps the coating stick to the shrimp perfectly
• Half cup mayonnaise: for creaminess
• One tablespoon Sriracha: for spicy heat
• Juice of one lime: for acidity
• Two tablespoons rice vinegar: for tang
• One teaspoon garlic powder: for savory depth
• Two tablespoons soy sauce or coconut aminos: for umami
• Two tablespoons granular sweetener like erythritol: to balance flavors
• One tablespoon ginger paste: for a mild zing

Step-by-Step Instructions

Sift the coating blend:

Add almond flour, parmesan cheese, salt, and pepper to a food processor. Pulse until it looks like coarse crumbs. Transfer the mixture to a shallow bowl for easy dredging

Prepare the shrimp:

Pour the beaten egg directly over the peeled and deveined shrimp in a mixing bowl. Stir gently to coat all shrimp evenly

Coat the shrimp:

Take each shrimp and dredge it in the almond flour and parmesan mixture, making sure each piece is thoroughly covered. Set aside on a plate if cooking in batches

Air fry the shrimp:

Place coated shrimp in a single layer in the air fryer basket. Cook at 360 degrees Fahrenheit for four minutes. Then increase temperature to 400 degrees Fahrenheit and cook for an additional four minutes until golden and crispy. Adjust timing if shrimp are smaller

Make the sauce:

In a medium bowl, whisk together mayonnaise, Sriracha, lime juice, rice vinegar, garlic powder, soy sauce or coconut aminos, granular sweetener, and ginger paste until smooth

Coat and serve:

Toss the cooked shrimp in the sauce until fully coated. Serve immediately and enjoy the creamy, spicy goodness

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My favorite part of this dish is the crunchy coating paired with that punchy sauce. I still remember serving this during a family dinner and watching everyone's eyes light up with each bite it’s a keeper

Storage Tips

Store cooked shrimp and sauce separately in airtight containers in the fridge for up to two days. Reheat shrimp in the air fryer or oven to retain crispiness, then toss with sauce before serving again. Preparing the sauce fresh each time helps maintain its vibrant flavor and texture.

Ingredient Substitutions

If you do not have almond flour, crushed pork rinds can be a good low carb substitute for breading. Coconut aminos can replace soy sauce for a gluten free or soy free option without losing umami flavor. Adjust the sweetener to your preference, monk fruit or stevia both work well in the sauce.

Serving Suggestions

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Serve over a bed of leafy greens or cauliflower rice for a fuller meal. Add a side of steamed broccoli or roasted asparagus to complement the richness of the shrimp. These shrimp also make a fantastic filling for lettuce wraps or low carb tacos, bringing a spicy punch

Recipe FAQs

→ How do you achieve a crispy coating without traditional flour?

The shrimp are coated with a mixture of almond flour and parmesan, which crisps nicely when cooked in the air fryer or oven, creating a crunchy texture without wheat-based flour.

→ What cooking methods are best for this dish?

You can use an air fryer or bake in the oven. Air frying at 360°F for 4 minutes, then 400°F for 4 minutes yields crispy shrimp, while baking at 400°F with broiling finishes works well too.

→ Can I adjust the spice level in the sauce?

Yes, you can alter the amount of sriracha to control heat, or omit it for a milder sauce while keeping the tangy and creamy elements intact.

→ What ingredients add flavor to the sauce?

The sauce combines mayonnaise, sriracha, lime juice, rice vinegar, garlic powder, soy sauce, sweetener, and ginger, creating a complex balance of creamy, spicy, tangy, and umami flavors.

→ Are the shrimp pre-cooked before breading?

No, use peeled and deveined raw jumbo shrimp to ensure the coating crisps perfectly when cooked fresh.

→ Is this dish suitable for low carb diets?

Yes, by using almond flour and parmesan instead of traditional flour or cornstarch, it keeps the carbohydrate count low while maintaining a crispy exterior.