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Keto Bang Bang Shrimp (Crispy, Creamy, and Low-Carb Friendly)
Isla Marie

Keto Bang Bang Shrimp

Crispy shrimp coated in a light almond flour crust and tossed in a creamy, spicy bang bang sauce. A low-carb version of the popular appetizer with bold flavor and satisfying crunch.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired
Calories: 340
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • ½ cup almond flour
  • 1 large egg beaten
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
Sauce
  • ½ cup mayonnaise
  • 1 tablespoon sugar-free chili sauce or hot sauce
  • 1 teaspoon keto-friendly sweetener
  • 1 teaspoon lime juice optional

Equipment

  • Mixing bowls
  • Whisk or fork
  • Large skillet or frying pan
  • Tongs
  • Measuring spoons

Method
 

Step 1. Prepare the Shrimp
  1. Pat shrimp dry with paper towels to remove excess moisture.
Step 2. Prepare the Coating
  1. In a bowl, mix almond flour, garlic powder, paprika, salt, and black pepper.
Step 3. Coat the Shrimp
  1. Dip each shrimp in the beaten egg, then coat evenly in the almond flour mixture.
Step 4. Heat the Oil
  1. Heat olive oil in a skillet over medium-high heat.
Step 5. Cook the Shrimp
  1. Add shrimp in a single layer and cook for about 2–3 minutes per side until golden and cooked through.
Step 6. Make the Sauce
  1. In a small bowl, whisk together mayonnaise, chili sauce, sweetener, and lime juice until smooth.
Step 7. Toss and Serve
  1. Toss the cooked shrimp gently in the sauce and serve immediately.

Video

Notes

  • Do not overcrowd the pan to ensure crisp shrimp.
  • Pat shrimp dry before coating for better browning.
  • Adjust spice level by increasing or reducing chili sauce.
  • Best served fresh for the crispiest texture.