This low carb and keto bang bang shrimp recipe uses a flavorful breading of almond flour and parmesan. I give instruction for air fryer and baking in the oven. The sauce is so delicious!
Traditional bang bang shrimp is fried with cornstarch, like a tempura. To cut out the carbs, we are going to use a combo of parmesan cheese and almond flour.
INGREDIENTS
- 1 cup almond flour (click here to see my favorite on Amazon)
- 1/2 cup Parmesan
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Pepper
- 1 pound Jumbo Shrimp, peeled and deveined
- 1 Egg, beaten
Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Sriracha
- Juice of 1 Lime
- 2 tablespoons Rice vinegar
- 1 teaspoon Garlic powder
- 2 tablespoons Soy Sauce or Coconut Aminos
- 2 tablespoons Granular Sweetener (Clicke here to see my favorite on Amazon)
- 1 tablespoon Ginger paste
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| Keto Bang Bang Shrimp |
INSTRUCTIONS
- Add almond flour, Parmesan, salt, and pepper to a food processor and pulse until it resembles coarse crumbs. Dump into a shallow bowl.
- Dip each shrimp in the beaten egg and then coat in the crumbs, Place in a single layer in the air fryer. You may need to cook in 2 batches.
- Cook in the air fryer at 360F for 4 minutes, then turn up the temperature to 400F and cook for 4 more minutes. If your shrimp are small you will need to decrease the cook time.
- To make the sauce, place all ingredients in a medium bowl and whisk to combine.
- Coat each shrimp with the sauce and serve.
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