Go Back

Keto Bang Bang Shrimp

Crispy low-carb shrimp coated in almond flour and Parmesan and served with a creamy, sweet, spicy homemade keto bang bang sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Asian-Inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1½ pounds large raw shrimp peeled and deveined
  • 2 large eggs
  • ¾ cup finely ground blanched almond flour
  • ½ cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Avocado oil spray
For the Keto Bang Bang Sauce
  • ½ cup mayonnaise
  • ¼ cup sugar-free sweet chili sauce
  • 1 tablespoon sriracha or to taste
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon garlic powder
  • 1 teaspoon powdered keto-friendly sweetener optional
Optional Garnishes
  • Sliced green onions
  • Chopped cilantro
  • Sesame seeds
  • Lime wedges

Equipment

  • Air fryer, large skillet, or baking sheet
  • Two shallow bowls
  • Mixing bowl
  • Kitchen tongs
  • Paper towels
  • Wire cooling rack, optional
  • Instant-read thermometer

Method
 

  1. If using frozen shrimp, thaw completely.
  2. Pat the shrimp thoroughly dry with paper towels.
  3. Add the mayonnaise, sugar-free sweet chili sauce, sriracha, lime juice, garlic powder, and optional sweetener to a bowl.
  4. Whisk until smooth.
  5. Refrigerate the sauce while preparing the shrimp.
  6. Whisk the eggs in a shallow bowl.
  7. In a separate bowl, combine the almond flour, Parmesan, garlic powder, paprika, onion powder, salt, and black pepper.
  8. Dip each shrimp into the egg mixture.
  9. Allow excess egg to drip off.
  10. Coat the shrimp in the almond-flour mixture, pressing gently so it adheres.
  11. Preheat the air fryer to 390°F.
  12. Lightly spray the basket with avocado oil.
  13. Arrange the shrimp in a single layer without overcrowding.
  14. Lightly spray the tops with oil.
  15. Air fry for four minutes.
  16. Carefully flip the shrimp.
  17. Continue cooking for another three to five minutes, until golden and the shrimp reach 145°F.
  18. Work in batches if necessary.
  19. Transfer the cooked shrimp to a wire rack or serving platter.
  20. Drizzle with bang bang sauce or toss gently immediately before serving.
  21. Garnish with green onions, cilantro, sesame seeds, and lime wedges if desired.
Skillet Instructions
  1. Heat approximately two tablespoons avocado oil in a skillet over medium heat.
  2. Add the breaded shrimp in a single layer.
  3. Cook for approximately two to three minutes per side.
  4. Remove when golden and cooked through.
  5. Add additional oil between batches as needed.
Oven Instructions
  1. Preheat the oven to 425°F.
  2. Arrange breaded shrimp on a lined baking sheet or wire rack.
  3. Spray lightly with avocado oil.
  4. Bake for approximately eight minutes.
  5. Flip.
  6. Bake for another five to seven minutes, until golden and cooked through.

Notes

  • Pat the shrimp very dry before breading.
  • Freshly grated Parmesan gives the coating better flavor and texture.
  • Do not overcrowd the air fryer.
  • Add the bang bang sauce immediately before serving.
  • Drizzle rather than toss if you want the crispiest coating.
  • Adjust the amount of sriracha according to your preferred heat level.
  • Check sugar-free sweet chili sauce labels because carbohydrate counts vary considerably between brands.
  • Nutrition includes the shrimp, breading, and sauce but not optional garnishes.
 

Estimated Nutrition Per Serving

Based on four servings:
  • Calories: approximately 465
  • Protein: approximately 39 g
  • Fat: approximately 31 g
  • Saturated fat: approximately 6 g
  • Total carbohydrates: approximately 10 g
  • Dietary fiber: approximately 4 g
  • Net carbohydrates: approximately 6 g
  • Sugar: approximately 2 g
  • Sodium: approximately 900 mg
Nutrition values are estimates and will vary depending on the shrimp, mayonnaise, almond flour, Parmesan, sweet chili sauce, sriracha, and serving size.

 

Allergy Notice

Contains: Shellfish, eggs, milk, and tree nuts. Mayonnaise, sauces, Parmesan, seasonings, and other packaged ingredients may contain additional allergens or be processed in shared facilities.

 

Nutrition Disclaimer

Nutrition information is estimated for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, fiber calculations, sweeteners, sauces, and preparation methods.

 

Food Safety Notice

Cook shrimp to a minimum internal temperature of 145°F. Keep raw shrimp separate from ready-to-eat ingredients, wash hands and utensils thoroughly after handling raw seafood, and sanitize preparation surfaces. Refrigerate cooked shrimp within two hours and use leftovers within three days.