Bang Bang Shrimp (High Protein) Recipe

Introduction

Bang Bang Shrimp is a flavorful, crispy dish that combines tender shrimp with a creamy, spicy sauce. This high-protein version uses a unique batter for a satisfying crunch while keeping the dish nutritious and delicious.

Ingredients

• 1/3 cup Mayonnaise
• 1/2 tsp Chili garlic sauce
• 1/2 tsp Sriracha
• 1 tbsp Besti Powdered Monk Fruit Allulose Blend
• 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. Step 1: Make the bang bang sauce by whisking together the mayonnaise, chili garlic sauce, sriracha, and Besti in a small bowl. Set aside.
2. Step 2: In a large bowl, combine whey protein powder, almond flour or cornstarch, coconut flour, sea salt, and black pepper. Add the eggs and cold sparkling water, then whisk until the batter is smooth and fully combined.
3. Step 3: Heat the avocado oil in a Dutch oven over medium heat until it reaches 350°F (about 5 minutes).
4. Step 4: Dip each shrimp into the batter, allowing excess to drip off. Fry the shrimp in the hot oil in a single layer for about 2 minutes per side until golden and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp in batches.
5. Step 5: Place the cooked shrimp in a bowl, add the bang bang sauce, and gently toss to coat. Serve immediately for best flavor and texture.

Tips & Variations

• For a gluten-free version, use almond flour instead of cornstarch.
• If you prefer less heat, reduce the amount of chili garlic sauce and sriracha in the sauce.
• Try serving the shrimp over steamed rice or a fresh salad for a complete meal.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or oven to maintain crispness. Avoid microwaving as it can make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw and pat the shrimp dry thoroughly before battering to ensure a crisp coating.

Is there a substitute for sparkling water in the batter?

You can use cold regular water, but sparkling water helps make the batter lighter and crispier.

Bang Bang Shrimp (High Protein) Recipe

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★★★★★

4.6 from 92 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Bang Bang Shrimp recipe is a high-protein, crispy fried shrimp dish coated in a flavorful spicy and creamy sauce. The shrimp are dipped in a unique batter made from whey protein powder and almond flour, then fried to golden perfection in avocado oil. Tossed in a tangy, mildly spicy bang bang sauce featuring mayonnaise, chili garlic sauce, and sriracha, this dish offers a delicious balance of creaminess and heat – perfect as an appetizer or a main course.

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Ingredients

Scale 1x2x3x

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 (or other sweetener)

Shrimp Batter

• 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)

Shrimp and Frying Oil

• 1 lb Medium shrimp, peeled and deveined
• 3 cups Avocado oil (for frying)

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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 and well combined. Set the sauce aside for later use.
2. Prepare the batter: In a large mixing bowl, combine the whey protein powder, blanched almond flour (or cornstarch), coconut flour, sea salt, and black pepper. Add the two large eggs and cold sparkling water. Whisk thoroughly until the batter is fully combined with a smooth and slightly thick consistency.
3. Heat the oil: Pour the avocado oil into a Dutch oven or deep heavy-bottomed pot. Heat it over medium heat on the stovetop for about 5 minutes or until the oil temperature reaches 350°F (175°C), ensuring it is hot enough for frying.
4. Batter and fry the shrimp: Dip each peeled and deveined medium shrimp into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip back into the bowl. Carefully add a single layer of shrimp into the hot oil. Fry the shrimp for about 2 minutes on one side until golden, then flip and cook for another 2 minutes on the other side. Use a slotted spoon to remove the cooked shrimp and drain on paper towels. Repeat the process in batches with the remaining shrimp to avoid overcrowding.
5. Toss with bang bang sauce and serve: Once all shrimp are cooked and drained, place them in a large bowl. Pour the prepared bang bang sauce over the shrimp and gently toss until all shrimp are evenly coated. Serve immediately while hot and crispy.

Notes

• Use cold sparkling water in the batter to achieve a lighter and crispier coating.
• Maintain the oil temperature around 350°F for perfectly fried shrimp that are crispy yet tender.
• For a lower carb option, use almond flour instead of cornstarch in the batter.
• You can adjust the spiciness by changing the amount of chili garlic sauce and sriracha in the bang bang sauce.
• Serve the Bang Bang Shrimp with steamed rice or a fresh salad for a complete meal.
• Do not overcrowd the pot when frying to keep the oil temperature consistent and avoid soggy shrimp.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: Bang Bang Shrimp, High Protein Shrimp, Fried Shrimp, Spicy Shrimp Recipe, Low Carb Shrimp, Keto Shrimp, Crispy Shrimp