You better believe I’m ordering bang bang shrimp anytime I see it on a menu somewhere! I really wanted to get the texture and flavor right so that you won’t even be able to tell that this is Paleo! I also made a homemade Paleo Sweet Thai Chili Sauce since its impossible to find a sugar free store-bought option. It takes a little extra effort but its so worth it! Let’s dive in and see how this dish was made.
Shrimp Steps
This recipe calls for 1 1/2 pounds of large shrimp. Get those babies deveined and the shells removed. Then cut them in half and pat dry.
Soak in 1 cup buttermilk (soak in coconut milk for 100% Paleo) for 30 minutes room temp. Next you will want to drain the shrimp and get your batter station set up.
Heres how I set up my batter station:
- Bowl with 1 egg whisked
- Big bowl with 1/2 cup of arrowroot flour and 1/2 cup of tapioca flour mixed up.
- Drained shrimp
The Process
Using one hand, grab the shrimp and add to the egg mixture then add to the flour mixture. Use your other hand to coat the shrimp and shake off any excess coating. Premise is to have one wet hand and one dry hand. Repeat until all of the shrimp are done then add to a wire rack or tray. You will then season each side of the shrimp with salt and pepper.
A second option if you want crispier shrimp with a heavier batter. Add to the flour mixture first then egg then back to flour mixture to double coat the shrimp. I tried both versions and I preferred the lighter batter but you do you!
Time to fry them up! Get a dutch oven or medium sized sauce pan and add in 1/2 cup Avocado Oil. Heat up the oil to 350 degrees using a thermometer. Working in batches, fry them up for 1 minute each side. These cook quick since they are cut in half so make sure you don’t overcook.
Let them drain on a wire rack and I like to hit them with a little sprinkle of salt right when they are out of the fryer. Set them aside and lets talk sauce!
This next part will be tough but its essential for the recipe. Please restrain yourself from eating all of these gorgeous shrimp right now. It will be tough. You will hate me. But its a must since you need some leftover to toss in the delicious bang bang sauce!
The Sauce Steps
The key to a good bang bang sauce is Sweet Thai Chili Sauce. Every store-bought version has a bunch of sugar in it and shitty ingredients so I decided to create my own. I definitely gave myself a nice high five after these results since it tastes just like the real thing with the same sauce consistency.
Start off by doing a fine dice on a small shallot. This should give you 2-3 tbsp. Then fine dice a Fresno chili removing the seeds if you don’t want the sauce as spicy. Add to a bowl. I used 2 tbsp of minced Fresno chili for this recipe. Also mince 2 garlic cloves and now its time to do some cooking!
Add the below ingredients to a bowl and set aside:
- 2 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp monk fruit sugar
2 more things and I promise this sauce will be worth it!
pour 1/3 cup chicken broth and set aside. Also make a tapioca slurry by combing 1/2 tsp tapioca starch with 1/2 tsp water and stir until combined.
Add the minced Fresno, shallot, and garlic to a medium sized sauce pan on medium heat that has a small drizzle of Avocado oil in it. Sauté for 2 minutes. Pour in the sauce and let this reduce for 2-3 minutes. Once it reduces a bit, add in the chicken broth and let reduce again for 2-3 minutes. Once sauce starts to thicken, drop heat to low and whisk in the slurry. Continue to whisk and as soon as the sauce gets to a nice honey like consistency, remove from pot and add to a bowl.
You want this to come to room temp so add the bowl to the fridge to speed up the cooling process.
Once sauce is cooled, add to a small blender with 1/3 cup mayo and 1 tsp sriracha. Blend until smooth and now its time to introduce those sexy shrimp to this game changer bang bang sauce.
Grab a big bowl and add your shrimp to it. Spoon over some of the sauce mixture and toss the shrimp so that they get a nice coating of the sauce. Add shrimp to a serving bowl and spoon over a little more sauce on top. I also like to add a nice sprinkle of sesame seeds, minced Fresno, and some scallion to complete this dish.
Are you drooling yet?
Paleo Bang Bang Shrimp
- Prep Time: 30 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: 3–4 servings 1x
- Category: Paleoish
- Cuisine: Seafood
Description
Insanely delicious Paleo battered shrimp tossed in a creamy and spicy sauce that will smack your taste buds with a flavor bomb.
Ingredients
SAUCE INGREDIENTS:
- 1 fresno pepper, finely diced
- 1 small shallot, finely diced
- 2 garlic cloves, finely diced
- 2 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp sriracha
- 1 tbsp monk fruit sugar
- 1/3 cup chicken broth
- 1/3 cup paleo mayo of your choice
- 1/2 tsp tapioca flour
- 1/2 tsp water
SHRIMP INGREDIENTS:
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 egg
- 1/2 cup arrowroot flour
- 1/2 cup tapioca starch
- 1 cup buttermilk
- 1/2 cup avocado oil
- salt
- pepper
GARNISH:
- Minced Fresno
- Sliced Scallion pieces
- Sesame Seeds
Instructions
SAUCE STEPS:
- Start off by making the sauce first. Grab a bowl and add in the 2 tbsp Coconut Aminos, 1 tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp monk fruit sugar. Whisk this up then set aside. Also make your slurry by grabbing a small bowl and add in the 1/2 tsp tapioca starch and 1/2 tsp water. Stir until combined then set aside.
- Get a medium sized sauce pot heated up on medium heat. Drizzle in a little avocado oil then add the 2 tbsp fresno, 2-3 tbsp shallot, 2 garlic cloves and sauté for 2-3 minutes.
- Now add in the prepared sauce and continue to stir every now and then. Let this reduce for 2-3 minutes. Once it reduces a bit, add in the chicken broth and let reduce again for 2-3 minutes. Drop heat to low once sauce thickens a bit then add in the slurry. Once sauce is a nice honey like consistency, pull from heat immediately and add to a bowl.
- Add this bowl to the fridge to speed up the cool off time. Once sauce is cooled, add to a small blender with the mayo and sriracha. Blend this until smooth. Set aside.
SHRIMP STEPS:
- Add your shrimp to a bowl and soak in the buttermilk for 30 minutes. Leave this out on the counter since you want this to be room temperture.
- Get your badder station set up by beating 1 egg in a bowl then set aside. Grab a big bowl and whisk the arrowroot powder and tapioca starch together until combined and set aside.
- Drain the shrimp and using one hand add the shrimp to the egg mixture then the flour mixture. Now use your other hand to toss the shrimp in the flour and shake off any excess coating. Add to a wire rack and repeat process until all shrimp pieces are coated. Season each side with a sprinkle of salt and pepper.
- Grab a dutch oven or medium sized sauce pot and heat up 1/2 cup avocado oil until 350 degrees. Working in batches, drop the shrimp in the oil and cook for 1 minute. Flip then cook another minute. Remove shrimp to a wire rack and season with a little more salt.
- Let shrimp cool for a bit then add to a big bowl. Spoon over some of the sauce mixture and toss so that the shrimp has a nice coating of sauce. Add shrimp to a bowl and drizzle over a little more sauce. Add the garnishes on top then enjoy!
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