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Whole30 Bang Bang Shrimp

5.0 from 1 vote

I’ve been craving Whole30 Bang Bang Shrimp for days now! It’s a healthy version of this classic dish, with crunch, creaminess, and all around deliciousness.

Bang Bang Shrimp over a bed of cauliflower rice and greens, garnished with chives

Let’s get into it!

Why You’ll Love This Recipe

First of all: Bang Bang Shrimp. Need I say more? But if you’re looking for more of a reason to love this recipe, I’ll tell you. It’s simple to make, and it’s healthy, because we bake it and use Whole30 compliant ingredients.

The Bang Bang Sauce is super creamy and delicious, and you have the option to kick it up a notch with sriracha sauce, or simply leave it out.

But the main reason why I personally love this, is because it’s a total crowd-pleaser. Both my kids love it, as well as myself and my husband. And I typically double-batch it so we have leftovers, which is easy to do! I purchase my shrimp frozen from Costco. It comes in a 2 lb. bag, and these shrimp are the tastiest I’ve found yet. They are delicate, a nice size, and they cook perfectly every time.

I know you’ll love this recipe!

Ingredients

To make the Whole30 Bang Bang Shrimp, you’ll need:

  • protein: shrimp, egg
  • flour coating: almond flour, arrowroot flour, salt, pepper
  • sauce: mayonnaise, ketchup, coconut aminos, sriracha (optional, for extra spice), salt, and pepper
  • garnish (optional): green onions, black sesame seeds

You can serve this over cauliflower rice to keep it Whole30 compliant, or regular rice, if you’re not on the Whole30.

How to Make Whole30 Bang Bang Shrimp

To make Bang Bang Shrimp that’s Whole30 friendly, you’ll start by preheating your oven to 400 degrees and line a large baking sheet with parchment paper.

Then, in a large bowl, combine the coconut flour, arrowroot flour, salt, and pepper in a bowl, and whisk to combine.

coconut flour, arrowroot flour, salt, and pepper in a bowl

In a separate large bowl, whisk the eggs. Add the shrimp to the bowl with the eggs and stir to coat. Then, transfer shrimp to the bowl with the flour mixture, and stir until coated.

Arrange the shrimp on the baking sheet in a single layer, and bake for 14 minutes.

shrimp in a single layer on a baking sheet

While the shrimp is baking, it’s time to make your Bang Bang sauce. In a medium bowl, combine the mayonnaise, ketchup, coconut aminos, salt, and sriracha (if using).

ingredients for Bang Bang sauce in a bowl

Once the shrimp are cooked, toss the shrimp in a bowl with 1/2 of the bang bang sauce. Transfer the shrimp to individual bowls and top with the sesame seeds and scallions, and the remaining sauce on the side. Serve!

Frequently Asked Questions

Can I fry these shrimp instead of baking them?

Yes, these shrimp can be fried instead of baked, if you prefer. If you fry them, I recommend using avocado oil or coconut oil. They cook fast when fried – about 1 minute per side, so watch them!

Can I reheat these if I have leftovers?

Yes, definitely. I make extra so I can have it for lunch the next day. You can reheat these using an air fryer, if you have one, or you can reheat them in a pan on the stovetop with a lid, so they stay juicy.

Lastly…

If you like recipes like this, try my Whole30 Black Sesame Shrimp or my Whole30 Slow Cooker Chili. And if you make this recipe, please leave me a rating, and a comment letting me know how you liked it!

Whole30 Bang Bang Shrimp

5.0 from 1 vote
Recipe by Alessandra Macaluso
Servings

4

servings
Prep time

10

minutes
Cooking time

14

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb. shrimp, peeled and deveined

  • 1 egg

  • 3/4 cup coconut flour

  • 1/2 cup arrowroot flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon fresh ground pepper

  • 1/4 cup sliced green onions (optional, for garnish)

  • 3 tablespoons black sesame seeds (optional, for garnish)

  • Bang Bang Sauce:
  • 1/2 cup Whole30 mayonnaise

  • 2 tablespoons Whole30 ketchup

  • 1 1/2 teaspoons coconut aminos

  • 2 teaspoons Whole30 sriracha sauce (optional; omit if you don’t want it spicy!)

  • pinch of salt

Directions

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  • In a large bowl, combine the coconut flour, arrowroot flour, salt, and pepper in a bowl, and whisk to combine. In a separate large bowl, whisk the eggs. Add the shrimp to the bowl with the eggs and stir to coat. Then, transfer shrimp to the bowl with the flour mixture, and stir until coated.
  • Arrange the shrimp on the baking sheet in a single layer. Bake for 14 minutes.
  • While the shrimp is baking, make your Bang Bang sauce. In a medium bowl, combine the mayonnaise, ketchup, coconut aminos, salt, and sriracha (if using). Once the shrimp are cooked, toss the shrimp in a bowl with 1/2 of the bang bang sauce. Transfer shrimp to individual bowls and top with the sesame seeds and scallions, and the remaining sauce on the side. Serve!

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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