Crispy Keto Bang Bang Shrimp with Creamy Chili Sauce
Keto Bang Bang Shrimp is the kind of dish that makes you forget you’re eating low-carb. Each shrimp is coated in a light, crispy almond flour crust, then tossed in a creamy, spicy-sweet sauce that hits all the right notes — tangy, rich, and just a little fiery. Whether you serve it as an appetizer, snack, or over crisp lettuce for a quick meal, this dish delivers restaurant-level flavor in minutes.
Why I Keep Coming Back to This Recipe
There’s something addictive about that bang bang sauce — it’s creamy and bold with a gentle heat that sneaks up on you. I first tried a version of this years ago at a seafood spot and knew I had to make a keto-friendly version at home. The almond flour gives the shrimp the perfect crunch, and the sauce ties it all together in a way that feels indulgent without the carbs. It’s the kind of recipe you end up making “just one more time.”
Ingredients That Make It Shine
- Shrimp: Fresh, raw, and quick to cook for the best texture.
- Almond Flour: A perfect keto swap for breadcrumbs, adding a light crisp.
- Paprika & Garlic Powder: Simple seasonings that add depth to the coating.
- Bang Bang Sauce: Made with sugar-free mayo, chili sauce, sriracha, and lime — creamy, spicy, and refreshing all at once.
Cooking Tip
If you’re using a skillet, don’t crowd the pan — fry in batches for that golden crust. For an even lighter option, the air fryer does wonders here. The shrimp come out crisp, with no need for extra oil. And remember: toss the shrimp in the sauce right before serving to keep them perfectly crunchy.
Serving Suggestions
This shrimp works for so many occasions. Serve it as a snack for friends, or build a quick meal out of it. Try:
- Over shredded cabbage or lettuce with extra sauce for a quick “shrimp bowl.”
- Paired with roasted cauliflower or zucchini fries for a full keto dinner.
- With a squeeze of lime and sprinkle of sesame seeds for that final fresh touch.
A Little Extra Inspiration
If you like to play with heat, add a dash of cayenne or extra sriracha to the sauce — it gives it that irresistible kick. And if you’ve got leftovers (rare, but it happens), reheat them in the air fryer to bring back that perfect crunch.
This keto bang bang shrimp isn’t just a recipe — it’s a reminder that low-carb cooking can be exciting, flavorful, and completely satisfying.
Keto Bang Bang Shrimp
Equipment
- Mixing Bowls
- Skillet or Air Fryer
- Tongs
Ingredients
Shrimp Coating
- 1 lb raw shrimp peeled and deveined
- 1 cup almond flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 large egg beaten
- 3 tbsp avocado oil for frying (or use air fryer)
Bang Bang Sauce
- 1/4 cup mayonnaise sugar-free
- 2 tbsp sugar-free sweet chili sauce
- 1 tsp sriracha or to taste
- 1 tsp lime juice freshly squeezed
Instructions
- In a bowl, whisk together almond flour, paprika, and garlic powder. In a separate bowl, beat the egg.
- Dip each shrimp into the beaten egg, then coat thoroughly in the almond flour mixture. Shake off excess.
- Heat avocado oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until golden and cooked through. Alternatively, air fry at 400°F (200°C) for 7–8 minutes.
- In a small bowl, whisk together mayonnaise, sugar-free chili sauce, sriracha, and lime juice to make the bang bang sauce.
- Toss the cooked shrimp in the sauce until evenly coated. Serve immediately, garnished with green onions or sesame seeds if desired.
Notes
Nutrition
