Keto Bang Bang Shrimp
Crispy on the outside, juicy on the inside, this Keto Bang Bang Shrimp is coated in a creamy, spicy sauce that tastes just as good as the takeout version, minus the carbs.
Why You Will Love This Keto Bang Bang Shrimp
If you have been craving that sweet, spicy, creamy sauce from your favorite takeout spot but want to keep things low carb, this Keto Bang Bang Shrimp is about to become your new go to. Crispy shrimp coated in a savory pork rind crust, then tossed in a bold, tangy bang bang sauce. It tastes indulgent, but it fits perfectly into a low carb lifestyle. This is one of those easy keto shrimp recipes that proves cutting carbs does not mean cutting flavor.
Whether you are searching for keto shrimp lunch ideas or a fast weeknight dinner, this recipe checks every box. It comes together in under 30 minutes, uses simple pantry staples, and delivers serious restaurant quality results right from your own kitchen.
Before we get cooking, the right tools and ingredients make a real difference here. A reliable cast iron or stainless steel skillet helps the shrimp get that deep golden crust, and a good sugar-free hot sauce and chili sauce keep the sauce authentic without sneaking in extra carbs.
The Secret To Crispy Low Carb Shrimp
Most traditional bang bang shrimp recipes rely on flour and panko for that signature crunch, but those are off the table for keto. The fix is simple: crushed pork rinds mixed with parmesan cheese. This combo crisps up beautifully in a hot skillet and adds a savory, slightly cheesy crust that holds its own against the sauce.
A few keys to getting it right:
- Dry your shrimp thoroughly before dredging, moisture is the enemy of crispiness.
- Press the coating on firmly so it adheres well to each shrimp.
- Keep the oil hot but not smoking, around 350 degrees F is ideal for a quick, even fry.
Chef's Tip: Crush your pork rinds into fine crumbs using a food processor or a zip top bag and a rolling pin. Larger pieces will not coat evenly and can burn before the shrimp finishes cooking.
Building The Bang Bang Sauce
The sauce is really what makes this dish unforgettable, and thankfully it is one of the easiest parts of the whole recipe. Whisking together mayonnaise, sugar-free hot sauce, sugar-free sweet chili sauce, and a splash of rice vinegar creates that same creamy, spicy, slightly sweet flavor you remember, without the added sugar found in traditional versions.
This recipe sits right alongside other favorite shrimp recipes keto low carb eaters love, because it proves you do not need sugar to get that bold, craveable flavor. If you enjoy bold sauces, this one also pairs nicely with other proteins like chicken or even a keto shrimp and sausage skillet for a heartier meal.
Ready to make it? Here is the full step by step recipe:
Keto Bang Bang Shrimp
Crispy on the outside, juicy on the inside, this Keto Bang Bang Shrimp is coated in a creamy, spicy sauce that tastes just as good as the takeout version, minus the carbs.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 egg, beaten
- 1 cup pork rinds, crushed fine, used in place of breadcrumbs
- 1/4 cup grated parmesan cheese, finely grated
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt, to taste
- 1/4 tsp black pepper, freshly cracked
- 3 tbsp avocado oil, for pan frying, or use a neutral high heat oil
- 1/2 cup mayonnaise, full fat, for the bang bang sauce
- 2 tbsp sugar-free hot sauce, such as Frank's RedHot, adjust to taste
- 1 tbsp sugar-free sweet chili sauce, or 1 tbsp sugar-free ketchup plus a pinch of sweetener
- 1/2 tsp rice vinegar
- 1 green onion, thinly sliced, for garnish
Instruction
Pat the shrimp completely dry with paper towels, this helps the coating stick and ensures a crispy crust.
Set up a dredging station with two shallow bowls: one with the beaten egg, and one with the crushed pork rinds mixed with parmesan, garlic powder, smoked paprika, salt, and pepper.
Dip each shrimp into the egg, letting any excess drip off, then press firmly into the pork rind mixture to coat both sides.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Working in batches, fry the shrimp for 2 to 3 minutes per side, until golden brown and cooked through with an internal temperature of 120 degrees F (49 degrees C). Do not overcrowd the pan.
Transfer cooked shrimp to a paper towel lined plate to drain briefly.
In a medium bowl, whisk together the mayonnaise, sugar-free hot sauce, sugar-free sweet chili sauce, and rice vinegar until smooth.
Add the warm shrimp to the bowl with the sauce and toss gently to coat, or drizzle the sauce generously over the shrimp on a serving platter.
Garnish with sliced green onion and serve immediately.
Equipment
- Large skillet
- Shallow bowls for dredging
- Paper towels
- Tongs
- Mixing bowl for sauce
Notes
Serving And Storage Tips
This dish shines as a main course over cauliflower rice, tucked into lettuce wraps, or served on its own with extra sauce for dipping. It also works wonderfully as a quick easy keto shrimp stir fry style bowl if you toss in some sauteed peppers and onions alongside the shrimp.
For leftovers, store cooled shrimp in an airtight container in the fridge for up to two days. Skip the microwave for reheating, since it tends to make the coating soggy. Instead, reheat in a skillet over medium heat or in the air fryer for 3 to 4 minutes to bring the crunch right back.
Chef's Tip: If meal prepping, store the cooked shrimp and the sauce separately, then combine them just before eating to keep everything as crispy as possible.
Frequently Asked Questions
If you are new to how to make keto shrimp dishes like this one, do not worry, the process is far more forgiving than it looks. Once you nail the dredge and fry method here, you will find yourself reaching for this same technique any time you want an easy keto fried shrimp recipe on the table fast.
This Keto Bang Bang Shrimp recipe is proof that low carb eating can still feel like a treat. Give it a try this week and watch it become a regular in your dinner rotation.
