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Bang Bang Shrimp (High Protein Recipe) Recipe

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3.9 from 12 reviews

This Bang Bang Shrimp recipe offers a high-protein twist on the classic appetizer by using whey protein powder and a crispy batter made with almond and coconut flours. The shrimp are perfectly fried to a golden crisp and tossed in a creamy, spicy bang bang sauce made with mayonnaise, chili garlic sauce, and sriracha. Ready in just 20 minutes, this dish is great for a flavorful snack or a quick dinner option.

  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Bang Bang Sauce

  • 1/3 cup Mayonnaise
  • 1/2 tsp Chili garlic sauce
  • 1/2 tsp Sriracha
  • 1 tbsp Besti Powdered Monk Fruit Allulose Blend

Batter and Shrimp

  • 2/3 cup Whey protein powder
  • 1/3 cup Wholesome Yum Blanched Almond Flour (or cornstarch)
  • 2 tbsp Wholesome Yum Coconut Flour
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 2 large Eggs
  • 1/2 cup Sparkling water (cold)
  • 1 lb Medium shrimp (peeled and deveined)
  • 3 cups Avocado oil (for frying)

Instructions

  1. Make the bang bang sauce: In a small bowl, whisk together the mayonnaise, chili garlic sauce, sriracha, and Besti powdered monk fruit allulose blend until smooth. Set the sauce aside for later.
  2. Prepare the batter: In a large bowl, combine whey protein powder, blanched almond flour (or cornstarch if preferred), coconut flour, sea salt, and black pepper. Add the eggs and cold sparkling water to the dry ingredients and whisk thoroughly until the batter is fully combined and smooth.
  3. Heat the oil: Pour the avocado oil into a Dutch oven or deep heavy-bottomed pot and heat it over medium heat on the stovetop. Allow the oil to reach 350°F (175°C), which should take about 5 minutes. Use a thermometer to check the temperature for safety and consistency.
  4. Fry the shrimp: Dip each shrimp into the batter to coat it completely, letting any excess batter drip off. Carefully add the shrimp in a single layer to the hot oil without overcrowding the pot. Fry each side for about 2 minutes or until golden and crispy. Remove the shrimp using a slotted spoon and drain on paper towels. Repeat in batches with the remaining shrimp.
  5. Toss and serve: Place the fried shrimp in a large bowl. Pour the prepared bang bang sauce over the shrimp and gently toss to coat everything evenly. Serve immediately to enjoy the shrimp at their crispiest.

Notes

  • You can substitute cornstarch for almond flour in the batter if preferred, but almond flour offers a nuttier flavor and is lower in carbs.
  • Maintaining the oil temperature around 350°F is crucial to ensure the shrimp cooks evenly without absorbing too much oil.
  • Use cold sparkling water in the batter to help create a light and crispy coating on the shrimp.
  • Adjust the heat level of the sauce by adding more or less sriracha or chili garlic sauce based on personal preference.
  • If you want a gluten-free version, use almond flour and coconut flour as indicated and verify that all other ingredients are gluten-free.

Find it online: https://cheftinaskitchen.com/bang-bang-shrimp-high-protein-recipe-recipe/