Keto Bang Bang Shrimp

These crispy, spicy-sweet keto bang bang shrimp are coated in almond flour and tossed in a creamy, tangy sauce — a perfect low-carb snack or appetizer bursting with flavor.

Course Snack

Cuisine Asian

Keyword Appetizer, keto, low-carb, Shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 290kcal

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

These shrimp are best enjoyed fresh but can be reheated in an air fryer for crispiness. Adjust spice level by reducing or increasing the sriracha.

Nutrition