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Gluten-Free Bang Bang Shrimp
5 from 15 votes

Gluten-Free Bang Bang Shrimp

Gluten-Free Bang Bang Shrimp features raw peeled shrimp coated in gluten-free flour and breadcrumbs, then pan-fried until crispy. The shrimp are tossed in a tangy, creamy sauce made from Greek yogurt, sweet chili sauce, and optional sriracha, resulting in a dish with a crunchy exterior and a balance of sweet, spicy, and creamy flavors. The sauce can be prepared in advance for convenience.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 6 Servings
Calories: 244 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Dip the shrimp in the egg mixture, followed by the flour mixture, ensuring each of the shrimp are well-coated.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 244

% 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.