Whole30 Bang Bang Shrimp
Elevate your dinner routine with this irresistible Whole30 Bang Bang Shrimp recipe! Perfectly tender shrimp are lightly coated in a flavorful blend of coconut flour, arrowroot powder, and savory seasonings, then pan-fried to golden perfection in avocado oil. The star of the dish is the creamy, spicy sauce made with Whole30-compliant mayonnaise, chili garlic sauce, coconut aminos, and a splash of fresh lemon juice. This zesty, guilt-free twist on the classic is gluten-free, paleo-friendly, and ready in just 35 minutes. Garnished with fresh cilantro and green onions, this dish is guaranteed to wow your taste buds while staying true to your clean-eating goals. Serve it as a crowd-pleasing appetizer, pair it with crisp lettuce wraps for a light main course, or enjoy it alongside your favorite veggies—it’s a versatile recipe you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 cup coconut flour
- 2 large eggs
- 0.5 cup arrowroot powder
- 0.5 cup avocado oil
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chili garlic sauce (Whole30 compliant)
- 0.5 cup mayonnaise (Whole30 compliant)
- 1 tablespoon lemon juice
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon fresh cilantro, chopped
Instructions
In a small bowl, whisk together the Whole30-compliant mayonnaise, chili garlic sauce, coconut aminos, rice vinegar, and lemon juice. Set this sauce aside.
In a shallow bowl, combine the coconut flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper. Stir to blend.
In another bowl, beat the eggs until well mixed.
Dip each shrimp into the egg mixture, allowing any excess to drip off, then coat with the coconut flour mixture, pressing gently to adhere.
Heat the avocado oil in a large skillet over medium-high heat. When the oil is hot, carefully add the shrimp in batches, avoiding overcrowding the pan.
Cook each batch for 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Remove from the pan and drain on paper towels.
Drizzle the sauce over the shrimp or serve on the side as a dipping sauce.
Garnish with sliced green onions and chopped cilantro before serving.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 14.2 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 475 mg | 37% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1906 mg | 41% | |
*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.
