Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 2 tablespoons sugar-free sriracha (or regular, if not strictly keto)
- 1 tablespoon erythritol or other keto-friendly sweetener
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: In a medium bowl, whisk together the mayonnaise, sugar-free sriracha, erythritol, rice vinegar, and garlic powder. This is your Bang Bang sauce. Set aside.
- Step 2: In another bowl, combine the almond flour and Parmesan cheese.
- Step 3: Dip each shrimp in the almond flour mixture, ensuring it's fully coated.
- Step 4: Heat a large skillet over medium-high heat. Add 1-2 tablespoons of olive oil or avocado oil.
- Step 5: Cook the shrimp in the hot skillet for 2-3 minutes per side, or until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Step 6: Remove the shrimp from the skillet and immediately toss them with the Bang Bang sauce. Serve immediately.
Notes
- Store leftover Bang Bang Shrimp in an airtight container in the refrigerator for up to 2 days, but the coating may soften.
- To reheat, gently warm the shrimp in a skillet over low heat or in an air fryer to help maintain some crispness.
- Serve your Keto Bang Bang Shrimp over cauliflower rice or alongside a crisp lettuce wrap for a complete and satisfying meal.
- For extra flavor, try adding a pinch of smoked paprika to the almond flour mixture to complement the sweetness of the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American