Gluten-Free Bang Bang Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
6 Servings
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Calories
244 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
American
Gluten-Free Bang Bang Shrimp
Description
This recipe starts by mixing the sauce ingredients—plain Greek yogurt, sweet chili sauce, and optional sriracha—into a creamy, spicy topping. Raw, peeled shrimp are patted dry and then dipped first into beaten eggs, then coated with a gluten-free mixture of flour, breadcrumbs, garlic powder, salt, and pepper. The shrimp are pan-fried in avocado oil over high heat to achieve a crispy crust.
The final dish pairs the crispiness of the fried shrimp with the tang and mild heat of the sauce, providing contrast in texture and flavor. Using gluten-free breading makes it suitable for those avoiding gluten without sacrificing crunch.
This shrimp can be served as an appetizer or entrée. The sauce may be made up to four days ahead for prep ease. If gluten-free breadcrumbs are unavailable, using additional gluten-free flour is a suitable alternative. Typical non-gluten-free versions can substitute regular panko and all-purpose flour.
Ingredients
Crispy Shrimp:
- 1 lb Shrimp peeled and deveined, raw
- 2 large egg
- 1 cup bread crumb gluten-free
- ½ cup all-purpose flour gluten-free
- ½ tsp garlic powder optional
- ½ tsp salt sea salt
- ¼ tsp black pepper optional
- 3 Tbsp avocado oil for frying
Bang Bang Sauce:
- 1/3 cup yogurt plain, Greek
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha optional
Instructions
- Mix together the bang bang sauce ingredients in a small bowl until well-combined. Refrigerate the sauce until you’re ready to use it. Note: you can prepare the sauce mixture up to 4 days in advance.
- Remove the shrimp from its packaging. If the shrimp still contains its shells, remove and discard the shells. You can also remove the tails if you’d like, but I leave them on. If the shrimp has a lot of excess moisture on it, pat it dry with a paper towel or transfer the raw shrimp to a plate lined with a paper towel.
- Whisk two eggs in a small bowl until they are well-beaten. Transfer the flour, breadcrumbs, garlic powder, salt, and pepper to a mixing bowl and stir together until everything is well-combined.
- Dip the shrimp in the egg mixture, followed by the flour mixture, ensuring each of the shrimp are well-coated.
- Heat a large nonstick skillet over high heat and add 3 tablespoons of avocado oil or high-temperature cooking oil of choice (I don’t recommend olive oil). Allow the skillet to heat up for a few minutes, until it is sizzling hot. You want the temperature of the oil to be above 400 degrees F.
- Carefully place the breaded shrimp on the hot surface in a single layer. Cook for 2-3 minutes per side, or until the shrimp is golden brown, crispy and cooked through. You can tell shrimp is fully cooked once it curls and turns opaque all the way through. Avoid overcooking the shrimp so that you end up with tender shrimp. Depending on the size of your skillet, you may need to do this in 2 to 3 batches. Mine take 2 batches in a 12-inch skillet.
- Serve crispy shrimp with bang bang sauce drizzled on top, or keep the sauce in a bowl to be used as dipping sauce. If you'd like, garnish the shrimp with chopped green onions. I like serving the shrimp with fresh lemon wedges or lime wedges for a little drizzle of fresh lime juice or lemon juice.
Notes
- The bang bang sauce can be prepared up to 4 days in advance and refrigerated.
- If gluten-free breadcrumbs are unavailable, substitute with additional gluten-free all-purpose flour.
- Using avocado or a high-temperature oil is recommended for frying instead of olive oil.
- You can omit garlic powder and black pepper if preferred; they are optional.
- Regular panko and all-purpose flour work if not avoiding gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 244kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 175mg | 58% |
| Sodium | 755mg | 31% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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