Bang Bang Shrimp

Fireworks, balloons, and food…ring in the New Year with a BANG! Bang bang shrimp! Bone Fish Grill’s popular appetizer is the inspiration for this spicy shrimp dish. Thick juicy shrimp tails, dusted with seasonings and fried, then drizzled in a banging fiery sauce…what better way to bring in the New Year?

Paleo Bang Bang Shrimp

It was fairly simple to adapt Bone Fish’s recipe to suit Paleo and Whole 30 standards. I only used a little starch to coat the shrimp rather than drowning the meat in a starch batter. The effect on the texture is far better. A thick crisp fried block would overpower the delicate flavor of shellfish, but starch and seasoning lightly dusted on the raw shrimp gives just enough crisp after pan frying.

Paleo Bang Bang Shrimp

The sauce uses my Paleo Sambal Chile Paste, but any chile paste would do fine. I also used coconut cream as the base for all its health benefits and sweet balance. Just a touch of almond butter is added for a smooth and nutty taste. The shrimp can be tossed with the sauce or simply served for dipping!

Garnish with green onions and serve over salad greens and enjoy!

Paleo Bang Bang Shrimp

Bang Bang Shrimp
 
Prep time
Cook time
Total time
 
Paleo version of Bone Fish's Bang Bang Shrimp
Author:
Recipe type: Appetizer
Cuisine: Seafood
Serves: 4
Ingredients
  • 1 lb Jumbo Shrimp
  • 2 Tablespoons of Arrowroot Starch
  • 1 teaspoon of Black Pepper
  • 1 teaspoon of Garlic Powder
  • 2 to 3 Tablespoons of cooking fat (coconut oil, lard, ghee)
For the Sauce
  • ½ cup of Coconut Cream*
  • 5 to 6 Tablespoons of Chile Paste
  • 1½ Tablespoons of Almond Butter
  • 1 Tablespoon of Apple Cider Vinegar
Instructions
  1. Peel and devine the shrimp. Rinse, drain, and pat dry.
  2. Combine the arrowroot, pepper, and garlic powder in a bowl.
  3. Toss the shrimp into the dry mixture until well coated.
  4. Heat a fry pan to medium high and add the cooking oil.
  5. Fry the shrimp about 1-2 minutes on each side.
  6. Remove the shrimp and set aside.
For the Sauce
  1. Combine the coconut cream, almond butter, and vinegar
  2. Add the chile paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your limit.
  3. Gently warm the sauce until slightly thin but not runny.
  4. Coat the shrimp with the sauce or save for dipping.
  5. Enjoy!
Notes
* Chill one can of full fat coconut milk in the fridge overnight and scoop out the solid parts. I used Thai Kitchen

 Sharon’s Notes

  • Remember to add the chile paste slowly! The five tablespoons may be a lot for people that do not like really spicy food. :)

Comments

  1. Amy says

    Is it possible to use coconut butter or another substitute in place of the coconut cream? I have fructose malabsorption so I can’t tolerate coconut milk. Thanks!

    • Sharon says

      Butter/ghee and cream would be good subs in place of coconut milk. You can even use mayonnaise but may have to cut back on the vinegar.

  2. Jessica says

    Hi!
    Did you use raw or precooked shrimp? Just want to know if using one over the other will affect cooking time.

  3. Shannon Sumner says

    I made this last night for dinner, with a few adjustments. I used my homemade mayonnaise (paleo) instead of the coconut cream (though I might try a mix or the coconut next time), and i think it might be important to note that you want chili GARLIC paste, not just chili paste. This dish would be nearly inedible for most people if you used just chili paste, whereas chili garlic paste is mostly sweet and a little spicy. I did the arrowroot starch thing, but my shrimp still did not turn out crispy in the least. I think next time I may skip the arrowroot/frying part and simply sautee my shrimp. I made this with a side of sauteed chopped bok choy with garlic, ginger, green onions, mirin and a tiny bit of sesame oil at the very end. The combo was fantastic. Thanks so much for the recipe!

  4. Michell says

    Umm, made this tonite and it was amazing! I followed the directions to a T. Made it as a meal and ate it over rice. Thanks for sharing!

  5. Alicia says

    Made these shrimp last night and they turned out really good. Of course I did make some adjustments ;) I only had tapioca starch, so that’s what I used, and I added 1 tsp of sea salt. I cooked them in a mixture of olive oil and ghee. The shrimp sat in the dry coating for a while, and ended up sticking together. I made sure to place each one individually into the frying pan so that they would cook on each side. In order to get them to be crispy I had to over cook the shrimp (not a crime for this prairie girl). They were very, very tasty and just lightly crisp. I did notice that as soon as they touched any type of liquid the batter would go gooy again, so I would recommend eating them on their own rather than with a sauce.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>