Keto Bang Bang Shrimp (Bonefish Grill Copycat!) – The Big Man’s World ®


This keto bang bang shrimp tastes BETTER than famous Bonefish grill appetizer! Crispy breaded shrimp served with its own low carb sauce, this recipe takes just 10 minutes to make!

Recreating my favorite restaurant dishes is one of my favorite things to do.

Since starting a keto diet, I’ve had to stop visiting some of my favorite restaurants. Unfortunately, many of them no longer had keto friendly options, and/or my favorite dishes had too many carbs.

Luckily, through recipe testing, I could recreate many of my favorites. These include beef and broccoli (Panda Express copycat), broccoli cheddar soup (Panera Bread copycat) and a classic crust pizza (Domino’s copycat). More recently, I’ve loved making bang bang shrimp.

What is bang bang shrimp?

Easily the most famous dish at the Bonefish Grill, bang bang shrimp is breaded shrimp that is served with a sweet and creamy sauce. It has had countless recreations and those of us who follow a ketogenic diet now have one too!

Why this keto bang bang shrimp recipe will be a firm favorite-

  • Ready in 10 minutes. From prep to plate, this entire dish takes just 10 minutes!
  • Has a low carb breading. A combination of almond flour and keto bread crumbs yields an almost identical breading on the outside of the shrimp.
  • Crispy, crunchy, and delicious. The exterior is crispy and crunchy and the inside contains the juicy shrimp!
  • Comes with a keto bang bang sauce. We’ve also recreated the famous bang bang sauce…minus the carbs!

What I love about this dish is that you can serve it as an appetizer (we love to enjoy it before a simple salmon dinner) or pair it with some roasted Brussels sprouts for a balanced dinner.

What you’ll need to make this

For the bang bang shrimp.

  • Shrimp– Large or extra large shrimp with their shells removed. 
  • Lemon juice and heavy cream– Mixed to create a thick buttermilk. This will be used as the batter. 
  • Almond flourBlanched almond flour or almond meal. 
  • Keto bread crumbs– Skip the expensive pre-packaged kind and make your own!
  • Salt and pepper– To taste.
  • Oil– Opt for an oil with a high smoke point, like peanut oil or safflower oil. 

For the bang bang sauce.

  • Mayonnaise– Always use keto mayonnaise over anything store bought. 
  • Sriracha– Or any hot sauce of choice. 
  • Sugar free honey– Homemade keto honey
  • Vinegar– Just a pinch to balance out all the strong flavors. 

How to make keto bang bang shrimp

Start by whisking together the lemon juice and shrimp to create a faux buttermilk. While it is thickening, prepare the bang bang sauce by whisking together the mayonnaise, sriracha, sugar free honey, and vinegar. In a mixing bowl, combine the almond flour, keto bread crumbs, salt, and pepper.

Next, bread the shrimp. Dip the shrimp in the almond flour mix, followed by the ‘buttermilk’, then the dry mix again. Repeat the process until all the shrimp is breaded. 

Now, add oil into a non-stick pan. Once hot, add the shrimp and cook for 3-4 minutes, flipping halfway through. Once the shrimp is cooked, drizzle over the bang bang sauce and enjoy immediately. 

how to make keto bang bang shrimp

Can I use pre-frozen shrimp? 

While fresh shrimp is preferred, this recipe works with pre-frozen shrimp. Follow these tips for success-

  • Thaw the shrimp completely.
  • Pat dry to remove excess water/liquid.
  • Choose large or extra large shrimp that are shelled and have the tails removed. 

Can I cook this in the air fryer?

For air fryer bang bang shrimp, prepare the shrimp as instructed. When ready to cook, add a single layer to the air fryer basket and air fry at 200C/400F for 8 minutes, flipping halfway through.

Expert tips and tricks

  • Allow at least five minutes for the lemon juice and heavy cream to sit, so that there is time for the cream to become acidic and thicken nicely.
  • You must dip the shrimp in the breading before and after dipping it in the buttermilk, so it comfortably sticks onto the shrimp and yields a perfectly crispy exterior.
  • Ensure your cooking oil remains between 350-365F, for the ideal frying temperature. 

Storing, freezing, and reheating instructions

  • To store: Leftover shrimp can be stored in the refrigerator, covered, for up to three days. The sauce will keep longer, closer to one week. 
  • To freeze: Place the cooked and cooled shrimp in an airtight container and store it in the freezer for up to two months. 
  • Reheating: Add the shrimp to a non-stick pan and heat until the shrimp is hot. 

What to serve with bang bang shrimp

The best thing to serve with this low carb shrimp is condiments, simple salads, or low carb breads. 

While it tastes best with the bang bang sauce, try also serving it with ketchup, bbq sauce, or even ranch dressing. Our favorite low carb greens include a broccoli salad or coleslaw. For a bread alternative, try keto rolls, biscuits, or buns

low carb bang bang shrimp

More shrimp recipes to try

Frequently Asked Questions

How many carbs are in bang bang shrimp?

There are just 2 grams net carbs in the bang bang shrimp.

Can I use coconut flour instead of almond flour for the breading?

Do not use coconut flour, as it dries the moisture out of the shrimp.

Can I bake this in the oven?

Bake the shrimp instead of frying it. Place the breaded shrimp on a lined baking sheet and bake at 200C/400F for 15 minutes, flipping halfway through.

keto bang bang shrimp recipe
  • 1 lb shrimp shells and tails removed
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1/2 cup almond flour
  • 1/2 cup keto bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup oil to fry
  • Whisk together the lemon juice and heavy cream in a small bowl and let it sit for 5 minutes.

  • In a small bowl, add the bang bang sauce ingredients and whisk together until smooth.

  • In a mixing bowl, whisk together the almond flour, keto bread crumbs, salt, and pepper.

  • Bread the shrimp by coating it in the breading, then the buttermilk, then back in the breading. Repeat until all the shrimp are breaded.

  • Add the oil into a non-stick pan and place it over medium heat. Once hot, add the shrimp and cook for 3-4 minutes, flipping halfway through. Repeat the process until all the shrimp is cooked.

  • Toss the fried shrimp with the sauce and serve immediately.

TO STORE: Leftover shrimp can be stored in the refrigerator, covered, for up to three days. The sauce will keep longer, closer to one week. 
TO FREEZE: Place the cooked and cooled shrimp in an airtight container and store it in the freezer for up to two months. 
TO REHEAT: Add the shrimp to a non-stick pan and heat until the shrimp is hot.

Serving: 1serving | Calories: 368kcal | Carbohydrates: 4g | Protein: 26g | Fat: 28g | Sodium: 775mg | Potassium: 322mg | Fiber: 2g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 1mg | NET CARBS: 2g



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