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Bang Bang Shrimp

Bang bang shrimp gets a health makeover but doesn’t compromise on the flavor or fun. This is the ultimate quick appetizer or lunch!

Bang Bang Shrimp

Bang bang shrimp is an Asian-inspired dish made popular by American chain restaurants. And we have to admit, this dish is pretty bangingly fun and delicious. Here at Real Plans, we love a good junk food makeover like our nachos from scratch or homemade poutine.

Our bang bang shrimp is gluten-free – dredged in coconut flour and tapioca flour before lightly frying in coconut oil. Use a good quality mayonnaise made with avocado oil, and your sauce with honey, sriracha, and tamari (or coconut aminos) becomes a secret health food.

Serve with a light fresh salad or a pot of steamed rice. Bang bang shrimp makes great party food too. Just make extra because they will go fast!

Bang Bang Shrimp

  • 30m
  • 30m
  • 4


  • 1/2 c mayonnaise
  • 2 tbsp. honey
  • 1 tsp. Sriracha
  • 2 tbsp. tamari, or coconut aminos
  • 1 1/2 lb shrimp
  • 4 green onions
  • 2 c coconut oil
  • 1/2 c tapioca flour
  • 1/4 c coconut flour
  • 3/4 tsp. sea salt, or to taste
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. red pepper flakes


  1. Whisk together the mayonnaise, honey, sriracha sauce, and coconut aminos in a large bowl and set aside.
  2. Peel and devein the shrimp. Mince the green onions.
  3. Heat the coconut oil in a large, heavy skillet over high heat until it reaches 350F.
  4. Combine the tapioca, coconut flour, sea salt, and fresh ground pepper in large bowl. Add the shrimp and toss to combine.
  5. In small batches, shake off flour from individual shrimp. Fry the shrimp in the coconut oil until pink and cooked through, about 1 minute per side. Drain briefly on paper towels, then toss in the sauce. Garnish with minced scallions and red pepper flakes and serve immediately.

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