These Whole30 bang bang shrimp are crispy, tender, spicy, and creamy! They make a fantastic Whole30 dinner recipe and are paleo, gluten-free, grain-free, refined-sugar-free, and nut-free. Tossed in a sriracha-spiked creamy sauce, these Whole30 bang bang shrimp are seriously good! A perfect Whole30 dinner recipe for company, too. Whole 30 Breakfast | Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot | Whole 30 Dinner
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound shrimp peeled and deveined 1 egg whisked well 2/3 cup coconut flour 1/2 cup arrowroot powder 1/2 teaspoon salt And so on.
Instructions:
Step number 1. Stir together all sauce ingredients and set aside.
Next, Whisk together coconut flour, arrowroot powder, salt, and pepper in a wide bowl. Dip shrimp in eggs then dredge in flour. Shake off excess and place on a baking sheet or plate. Repeat with all shrimp.
And now, Heat a thin layer of oil in a large skillet over medium heat. Working in batches, fry shrimp, making sure not to crowd. Wait until the bottom side is nicely browned before flipping, then flip and cook through on the other side. Shrimp should be beautifully browned and crispy. Remove from skillet with a slotted spoon and repeat until all shrimp are fried.
