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battered shrimp tossed in a creamy sauce in a bowl

Paleo Bang Bang Shrimp

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  • Author: Dave Cohen
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 3-4 servings 1x
  • Category: Paleoish
  • Cuisine: Seafood


Insanely delicious Paleo battered shrimp tossed in a creamy and spicy sauce that will smack your taste buds with a flavor bomb.




  • 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


  • 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


  • Minced Fresno
  • Sliced Scallion pieces
  • Sesame Seeds



  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!