Low-Carb Bang Bang Shrimp (Bonefish Grill Inspired) (3g Net Carbs)
Crispy, golden shrimp tossed in a creamy, sweet, and spicy sauce that’s totally addictive. Perfect for appetizers, game days, or when you’re just craving something bangin’. (3g net carbs/5g carbs per serving)
Equipment
- Mixing bowls
- Small whisk
- Frying pan or deep skillet
- Wire rack
- Tongs
- Thermometer for frying (optional but helpful)
Ingredients
For the Sauce:
- 1/2 cup mayonnaise quality matters here! (Avocado oil-based ones work great)
- 2 tablespoons sugar-free Thai sweet chili sauce
- 1/4 teaspoon sriracha or more if you like things spicy
For the Shrimp:
- 1 pound shrimp peeled, deveined, and tails removed
- 1/2 cup unsweetened almond milk or heavy cream for an extra layer of richness
- 1 cup almond flour (or half almond flour and half crushed pork rinds for that extra crispy factor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Avocado oil for frying
Instructions
- Whip Up That Sauce: Start with the MVP of this dish. Whisk your mayo, sugar-free Thai sweet chili sauce, and sriracha in a small bowl. Taste it. If it doesn’t make you do a little kitchen two-step, adjust to your spice level. Once it’s tasting like a party, set it aside to mingle.
- Prep The Shrimp: Shrimp deserve a fancy prep too, right? Toss them in a bowl with your almond milk or heavy cream. This will keep them juicy and make sure your coating has something to cling to. A win-win situation!
- Coat It Like You Mean It: Grab another bowl and mix your almond flour (or that pork rind and almond flour combo), salt, and pepper. Now, one by one, pull those shrimp out of their creamy soak, give them a little shake, and coat them completely in the almond flour mixture. Shake off the excess because, hey, no one likes a gloopy bite.
- Heat Things Up: Pour a solid 2-3 inches of avocado oil into your frying pan or skillet. Heat that beauty to 375°F. No thermometer? No worries! Drop in a tiny pinch of your almond flour mix. If it sizzles like bacon on Sunday morning, you’re ready to fry.
- Fry Time: Work in small, fabulous batches so you don’t overcrowd your pan. Fry the shrimp for about 1-2 minutes per side or until golden and looking like crispy perfection. Transfer to a wire rack so they can cool without losing their crunch.
- Luxe Sauce Toss: Grab that sauce you made earlier, and while your shrimp are still warm (timing is everything), gently toss them so they’re luxuriously coated. The goal? Every shrimp glistens like it’s ready for its close-up.
- Serve With Style: Plate them up, while they’re still piping hot. Garnish with a sprinkle of chopped green onion or cilantro if that’s your thing. For serving, they’re next level in lettuce cups, snug on some cauliflower rice, or as the main event alongside roasted veggies.
Notes
- DIY Sweet Chili Sauce: Can’t find the sugar-free version? Create your own mix with sugar-free ketchup, rice vinegar, a sugar substitute, and red pepper flakes for a sweet-spicy punch.
- Extra Crispy Tip: If you’re team “crunch,” the almond flour and pork rind combo is where it’s at. Trust me, it elevates the whole situation.
- Leftover Love: If by some miracle you have leftovers, use an air fryer or your oven to reheat them! It keeps that crisp intact so no one would even suspect they weren’t fresh out of the fryer.
- Pro Move: For something a little different, serve these as lettuce wraps for a fun, lighter option. Better yet, sprinkle some sesame seeds on top for extra flair.