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Paleo Bang Bang Shrimp

Paleo Bang Bang Shrimp
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This Paleo Bang Bang Shrimp is a healthier twist on the classic dish, featuring crispy shrimp coated in a creamy, spicy, and slightly sweet sauce. Perfect as an appetizer or main course, it’s packed with bold flavors and paleo-friendly ingredients.

Ingredients

Scale

Sauce:

  • 1 Fresno pepper, finely diced
  • 1 small shallot, finely diced
  • 2 garlic cloves, finely diced
  • 2 tbsp coconut aminos (or tamari for non-paleo)
  • 1 tbsp rice wine vinegar (or apple cider vinegar)
  • 1 tbsp honey (or maple syrup)
  • 1 tsp sriracha (adjust to taste)
  • 1 tbsp monk fruit sugar (or coconut sugar)
  • 1/3 cup chicken broth
  • 1/3 cup paleo mayo of your choice
  • 1/2 tsp tapioca flour mixed with 1/2 tsp water (slurry)

Shrimp:

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

Garnish:

  • Minced Fresno pepper
  • Sliced scallions
  • Sesame seeds

Instructions

Step 1: Prepare the Sauce

  1. In a bowl, whisk together coconut aminos, rice wine vinegar, honey, monk fruit sugar, and sriracha. Set aside. Make a slurry by mixing tapioca flour with water until smooth.
  2. Heat a medium-sized pot over medium heat with a drizzle of avocado oil. Sauté the Fresno pepper, shallot, and garlic for about 2–3 minutes until fragrant.
  3. Add the prepared liquid mixture and simmer for 2–3 minutes to reduce slightly. Stir in chicken broth and continue reducing for another 2–3 minutes.
  4. Add the slurry and cook until the sauce reaches a honey-like consistency. Remove from heat and let cool.
  5. Blend the cooled sauce with paleo mayo until smooth. Adjust spice level if needed.

Step 2: Prep the Shrimp

  1. Soak shrimp in buttermilk at room temperature for about 30 minutes to tenderize.
  2. Set up a breading station: beat the egg in one bowl; mix arrowroot flour and tapioca starch in another.
  3. Drain shrimp from buttermilk. Dip each shrimp into the egg wash, then dredge in the flour mixture. Shake off excess coating and place on a wire rack.

Step 3: Fry the Shrimp

  1. Heat avocado oil in a Dutch oven or skillet to 350°F (use a thermometer for accuracy). Fry shrimp in batches for about one minute per side until golden brown.
  2. Remove shrimp with tongs or a slotted spoon and drain on a wire rack. Sprinkle lightly with salt while still warm.

Step 4: Assemble and Serve

  1. Toss fried shrimp in some of the prepared sauce until evenly coated.
  2. Plate shrimp in a serving dish, drizzle additional sauce on top, and garnish with minced Fresno pepper, scallions, and sesame seeds.

Notes

Serving Suggestions:

  • Serve as an appetizer over shredded lettuce or cabbage.
  • Pair as a main dish with cauliflower rice or zucchini noodles.

Tips & Tricks:

  • Keep oil temperature steady at 350°F for even frying.
  • Use fresh shrimp for best texture; avoid pre-cooked ones.
  • For extra crispiness, let coated shrimp rest on the wire rack before frying.

Storage & Reheating:

  • Store leftover shrimp without sauce in an airtight container in the fridge for up to three days.
  • Keep sauce refrigerated separately for up to one week.
  • Reheat shrimp in an air fryer at 350°F for about three minutes to restore crispiness.

Find it online: https://paleo.recipes/paleo-bang-bang-shrimp/