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
- 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
- Whisk together the mayonnaise, honey, sriracha sauce, and coconut aminos in a large bowl and set aside.
- Peel and devein the shrimp. Mince the green onions.
- Heat the coconut oil in a large, heavy skillet over high heat until it reaches 350F.
- Combine the tapioca, coconut flour, sea salt, and fresh ground pepper in large bowl. Add the shrimp and toss to combine.
- 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.