Paleo Bang Bang Shrimp

Let’s talk about a fan-favorite appetizer: Bang Bang Shrimp. Crispy shrimp coated in a creamy, spicy sauce with just a hint of sweetness—what’s not to love? Originally made famous by Bonefish Grill, this recipe is a blend of Asian and American flavors, with a name that gives a nod to Thai cuisine (hello, sweet chili sauce!).

But here’s the twist: this version is paleo-friendly! That means no grain-based flours, refined sugars, or processed ingredients. Just clean, wholesome flavors. And the taste? Still completely out of this world.

Serve it up as an appetizer, toss it in tacos, or make it the star of dinner—it’s versatile, healthy, and ridiculously delicious.

The Quick Rundown

Because we’re all busy, here’s the lowdown:

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Serves: 3–4
• Skill Level: Moderate (you’ll need to fry!)

Pro Tip: You can make the sauce ahead of time! It keeps in the fridge for a week. FYI, the shrimp should be fried fresh—it’s the secret to that irresistible crunch.

What You’ll Need

For the Sauce:

• 1 Fresno pepper (finely diced)
• 1 small shallot (finely diced)
• 2 garlic cloves (finely minced)
• 2 tbsp coconut aminos (or tamari/soy sauce if not paleo)
• 1 tbsp rice wine vinegar (or apple cider vinegar)
• 1 tbsp honey (or maple syrup for a twist)
• 1 tsp sriracha (or more, for heat lovers)
• 1 tbsp monk fruit sugar (or coconut sugar)
• 1/3 cup chicken broth
• 1/3 cup paleo mayo
• 1/2 tsp tapioca flour + 1/2 tsp water (to thicken)

For the Shrimp:

• 1½ pounds large shrimp (peeled and deveined)
• 1 egg
• 1/2 cup arrowroot flour (or potato starch)
• 1/2 cup tapioca starch (or cassava flour)
• 1 cup buttermilk (sub almond milk + lemon juice for paleo)
• 1/2 cup avocado oil (for frying)
• Salt and pepper

Extras (Because Garnishes Matter):

• Minced Fresno pepper
• Scallions (thinly sliced)
• Sesame seeds

Step-by-Step Instructions

The Sauce:

Start by whisking together the coconut aminos, vinegar, honey, monk fruit sugar, and sriracha in a small bowl. This will be your flavor-packed base for the sauce. Set it aside for now. Next, grab a small pot, heat a drizzle of avocado oil over medium heat, and toss in the diced Fresno pepper, shallot, and garlic. Cook them for about 2–3 minutes, just until they soften and release a fragrant aroma.

Once the aromatics are ready, pour in the liquid mixture you whisked earlier. Let it simmer for another 2–3 minutes, stirring occasionally to keep it from sticking. Add the chicken broth and let it reduce further, giving the sauce a richer, more concentrated flavor. Finally, stir in the tapioca-water mixture (a quick thickener) until the sauce reaches a sticky, honey-like consistency. Remove it from the heat and let it cool for a bit. Once it’s at room temperature, blend it with the paleo mayo to create a creamy, spicy sauce. Give it a taste and adjust the spice level by adding more sriracha if you’re feeling bold.

The Shrimp:

To get the shrimp tender and juicy, start by soaking them in buttermilk for 30 minutes. This step not only softens the shrimp but also helps the breading stick better. In the meantime, prepare your breading station. Crack and whisk an egg in one bowl, and in another, mix the arrowroot and tapioca starch. Once the shrimp are done soaking, remove them from the buttermilk, dip each piece in the egg wash, and coat it thoroughly in the flour mixture. Be sure to shake off any excess breading and place the shrimp on a wire rack to let them set.

When you’re ready to fry, heat the avocado oil in a skillet or Dutch oven over medium heat, aiming for a temperature of 350°F. (If you have a thermometer, use it to ensure the oil is hot enough.) Fry the shrimp in small batches, cooking each one for about a minute on each side, until they turn golden brown and crispy. Once done, transfer the shrimp to a wire rack to drain off any excess oil, and sprinkle them with salt while they’re still warm.

Putting It All Together:

Now comes the fun part—combining everything. Take the freshly fried shrimp and toss them in the prepared sauce, making sure each piece is evenly coated. Transfer the coated shrimp to a serving dish and drizzle a little extra sauce on top for good measure. Finish things off with garnishes like minced Fresno pepper, sliced scallions, and a sprinkle of sesame seeds. That’s it—you’re ready to serve!

Customization Ideas

For Special Diets:

• Low-Carb/Keto: Swap honey with keto-friendly sweeteners.
• Vegan: Sub the shrimp with cauliflower florets or tofu, and use plant-based mayo.

Spice Preferences:

• Mild? Go easy on the sriracha.
• Extra kick? Sprinkle on some chili flakes or double the sriracha.

Seasonal Swaps:

• Summer vibes? Serve the shrimp over crisp lettuce or in a fresh salad.
• Cozy winter? Pair it with roasted veggies or rice bowls.

Best Ways to Serve & Store

• As an appetizer: Over shredded lettuce or cabbage for crunch.
• As a main: Pair with cauliflower rice, zucchini noodles, or sweet potatoes for a full meal.
• Leftovers: Keep shrimp (unsauced!) in an airtight container for up to 3 days. The sauce lasts a week in the fridge.
• Reheating Tip: Use an air fryer at 350°F for about 3 minutes to crisp them back up.

Final Thoughts

There you have it—Paleo Bang Bang Shrimp that’s indulgent but guilt-free. Whether you’re cooking for friends or treating yourself to a restaurant-quality dish, this recipe is sure to wow. Sweet, spicy, and crispy…it pretty much has it all.

Give it a try, and let me know how you plate it up. Happy cooking!

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