If you’ve never eaten or even heard of Bang Bang Shrimp, then you’ll have to try this mouthwatering dish. With a crispy texture perfectly complemented by creamy, spicy sauce, these crunchy little bites are easy to prepare and bursting with flavor.
All you need to do is bread the shrimp and cook in a cast iron skillet (or non-stick skillet)—no deep frying needed! Let them cool while you mix the bang bang sauce. For Paleo-compliant condiments, check out our recipes for ketchup and mayonnaise and have them prepared ahead of time.
Plate the warm shrimp over cabbage. Drizzle bang bang sauce over the top or serve it on the side as an appetizer for a crowd, and enjoy! Store leftover shrimp and sauce in separate airtight containers in the fridge.
Tips
Bang Bang sauce is not AIP friendly, but feel free to substitute with a sauce of your choice! You can also use egg and mustard free mayonnaise.
Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Details
Author: Jess Case
Difficulty: Intermediate
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Serves: 6
Cuisine: Chinese
Category: Dinner
Heat olive oil in a cast iron or non-stick skillet over medium heat. In a shallow bowl, whisk coconut flour, arrowroot flour, garlic powder, and smoked paprika until well combined. Whisk egg in a separate bowl.
Pat shrimp dry with a paper towel. Dip each shrimp in egg, then roll in flour mixture. Cook in the skillet for 2-3 minutes on each side, flipping with tongs or a fork. Set shrimp aside on parchment paper or a plate. Repeat the same process with the remaining shrimp.
In a small bowl, mix Paleo mayo, Paleo ketchup, chipotle powder, and cayenne until well combined. The sauce should be semi-thick in consistency.
In a large serving bowl, toss purple and green cabbage. Place shrimp on top, drizzle with chipotle sauce, and garnish with fresh parsley.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
The Paleo Diet is more of a lifestyle, while keto is a short-term treatment. Our body was designed to handle periods of being in ketosis, but it was not designed to stay there. After going keto for a while, I knew that it wasn’t going to be sustainable, for me.
Winter is upon us and with it comes an increase in colds and flu. Give your immune system a boost with these Paleo foods to keep you healthy and happy.
The theme this week is veggies! Remember to include a spoonful of veggies with every meal, not just dinner in order to get enough fiber!
By Aimee McNew
Paleo Leadership
Trevor Connor
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
Dr. Mark J. Smith
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Nell Stephenson
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
Dr. Loren Cordain
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.