There’s something undeniably satisfying about biting into a perfectly crispy, golden-brown shrimp, coated in a creamy, spicy sauce that tingles your taste buds. But if you’re following a keto lifestyle, traditional fried shrimp recipes can feel off-limits.
That’s where this Keto Bang Bang Shrimp comes in—a game-changer that brings all the crunch and flavor without the carbs.
This recipe swaps out the usual panko breading for a perfectly seasoned almond flour and Parmesan crust, creating a crispy texture that rivals restaurant-style shrimp.
And let’s talk about that sauce! A bold mix of mayo, sriracha, garlic, lime, and a touch of sweetness makes every bite irresistibly good.
What makes it extra special? It’s fast, easy, and completely keto-friendly, making it a go-to for weeknight dinners, game-day snacks, or a fancy appetizer.
Plus, shrimp is naturally high in protein and low in calories, making this dish perfect for weight loss while still feeling indulgent.
Why I Love This Recipe (And You Will Too!)
- Crispy Perfection, Without the Guilt – The almond flour and Parmesan combo creates an unbelievably crispy coating—just like deep-fried shrimp, but totally keto.
- The Sauce is Next-Level – It’s creamy, spicy, tangy, and just a little sweet—everything you want in a Bang Bang sauce.
- Quick and Easy – Ready in under 30 minutes, this is perfect for busy weeknights or last-minute gatherings.
- Great for Weight Loss – Shrimp is naturally high in protein and low in calories, making this a filling yet light dish.
- A Crowd Favorite – Whether you’re keto or not, this recipe is one that everyone at the table will love.
Keto Bang Bang Shrimp Recipe
Equipment
- Mixing bowls
- Whisk
- Shallow dish for dredging
- Large skillet or frying pan
- Tongs
- Paper towels
Ingredients
- 1 cup almond flour
- ½ cup Parmesan cheese grated
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 pound jumbo shrimp peeled and deveined
- 1 egg beaten
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 1 tablespoon sriracha
- Juice of 1 lime
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons granular sweetener
- 1 tablespoon ginger paste
Instructions
- In a bowl, whisk together almond flour, Parmesan, salt, and pepper.
- Dip each shrimp in beaten egg, then coat with the flour mixture.
- Heat oil in a skillet over medium heat and fry shrimp until crispy and golden.
- In a separate bowl, mix mayonnaise, sriracha, lime juice, vinegar, garlic powder, soy sauce, sweetener, and ginger paste to make the sauce.
- Toss the cooked shrimp in the sauce or drizzle it on top.
- Garnish with chopped green onions or sesame seeds for extra flavor.
Nutrition Info:
| Nutrition | Value |
| Calories | 474kcal |
| Carbohydrates | 5g |
| Protein | 38g |
| Fat | 36g |
| Saturated Fat | 5g |
| Fiber | 1g |
Must-Know Tips for Perfect Shrimp!
- For Extra Crunch, Double Dredge – After coating the shrimp once, let them sit for a few minutes and then dip them again in the almond flour-Parmesan mix. This gives an even crispier texture!
- Air Fryer Option for Less Oil – Want to cut down on oil? Air fry the shrimp at 375°F (190°C) for 8-10 minutes, shaking halfway through. They come out just as crispy with zero deep-frying mess.
- The Secret to a Silky Sauce – Blend the sauce ingredients instead of whisking for an ultra-smooth, restaurant-quality consistency. A quick blitz in a mini blender makes all the difference!
- Don’t Overcrowd the Pan – Fry in small batches to keep the oil temperature stable. Overcrowding drops the heat and makes the shrimp soggy instead of crispy.
- Customize the Heat Level – Love it extra spicy? Add a teaspoon of red pepper flakes or an extra dash of sriracha to amp up the kick. Prefer it mild? Reduce the sriracha and add a touch more mayo.
- Let the Shrimp Rest Before Tossing – If you coat the shrimp in sauce too soon, they’ll lose their crunch. Let them sit for a minute or two before tossing or drizzle the sauce instead of mixing.
- Make It a Meal – Serve these shrimp over a bed of cauliflower rice, zucchini noodles, or crisp lettuce wraps for a low-carb dinner that feels like takeout—but better!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
