Gluten-Free Bang Bang Shrimp Recipe

A great starter is breaded shrimp that has been pan-fried and topped with a creamy, sweet bang bang sauce. You can make this simple shrimp meal for any event.

Crispy Shrimp: – ▢1 lb raw shrimp, peeled and deveined – ▢2 large egg – ▢1 cup gluten-free bread crumbs, * – ▢½ cup gluten-free all-purpose flour – ▢½ tsp garlic powder, optional – ▢½ tsp sea salt – ▢¼ tsp black pepper, optional – ▢3 Tbsp avocado oil , for frying Bang Bang Sauce: – ▢1/3 cup plain Greek yogurt, ** – ▢4 Tbsp sweet chili sauce – ▢2 tsp sriracha, optional


Mix bang bang sauce ingredients in a small bowl until completely blended. Keep the sauce refrigerated until use. Note: sauce mixture can be made 4 days ahead.

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Release the shrimp from packaging. Remove and discard shrimp shells. I leave the tails on, but you can remove them. 

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Pat or place raw shrimp on a paper towel-lined dish if they are very damp. Whisk two eggs in a small bowl until well-beaten. 

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Mix flour, breadcrumbs, garlic powder, salt, and pepper in a bowl.Dip shrimp in egg, then flour, coating each one.

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Add 3 tablespoons of avocado oil or high-temperature cooking oil to a large nonstick skillet over high heat (not olive oil).

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Heat the skillet till sizzling for a few minutes. Oil temperature should exceed 400 degrees F. Carefully place one layer of breaded shrimp on the heated surface.

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Cook shrimp for 2-3 minutes per side until golden brown, crispy, and cooked through. Shrimp is done when it curls and goes opaque throughout. 

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Avoid overcooking shrimp for tenderness. This may require 2–3 batches, depending on skillet size. Two batches in a 12-inch skillet.

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Serve crispy shrimp with bang bang sauce on top or in a bowl for dipping. 

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 If desired, garnish shrimp with chopped green onions. I prefer to serve shrimp with fresh lemon or lime wedges for a little juice.

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Also See

Ground Turkey Curry Soup Recipe