Low Carb Bang Bang Shrimp
Indulge in the bold and zesty flavors of **Low Carb Bang Bang Shrimp**, a healthier twist on the classic dish that's perfect for those craving something crispy, creamy, and spicy without the extra carbs. Succulent shrimp are coated in a light yet crunchy almond flour and coconut crust, seasoned to perfection with garlic and onion powders, then baked to golden crispiness. The star of the dish is the signature "bang bang" sauce, made with sugar-free sweet chili sauce, a kick of sriracha, and a hint of lime for tangy heat balanced by creamy mayonnaise. Ready in just 30 minutes, this keto-friendly recipe is an easy, crowd-pleasing appetizer or light main course that doesn’t skimp on flavor. Garnish with fresh green onions for a pop of color and serve immediately for a dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 0.5 cup almond flour
- 0.5 cup unsweetened coconut flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 0.25 cup mayonnaise
- 2 tablespoons sugar-free sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- olive oil spray
- 2 tablespoons green onions, sliced
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
In a shallow bowl, combine almond flour, coconut flakes, garlic powder, onion powder, salt, and pepper.
In another bowl, beat the egg until well combined.
Dip each shrimp first into the beaten egg, then coat with the almond flour mixture, pressing lightly to adhere the coating. Place the coated shrimp on the prepared baking sheet.
Lightly spray the top of the shrimp with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 12-15 minutes or until the shrimp are cooked through and the coating is golden brown and crisp.
While the shrimp are baking, prepare the sauce: In a small bowl, whisk together mayonnaise, sugar-free sweet chili sauce, sriracha, and lime juice until smooth and well combined.
Once the shrimp are baked, remove them from the oven and allow them to cool slightly.
Toss the shrimp in the sauce until they are well coated. Alternatively, serve the sauce on the side for dipping.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 10.1 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 491 mg | 38% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
