This Low-Carb Bang Bang Shrimp is all about the sauce — a sweet, spicy, and creamy blend that brings just the right amount of heat to every bite! It’s the standout element of the dish, perfectly complementing the crispy fried shrimp. Versatile and full of flavor, you can enjoy it on its own with a side of creamy Keto coleslaw, serve it as a crowd-pleasing appetizer, or spoon it over rice or cauliflower rice for a satisfying low-carb meal.
Low-Carb Bang Bang Shrimp boasts a bold, spicy, and creamy flavor, so pairing it with the right drink can elevate the experience. Below are some wine and beer suggestions that complement it beautifully, and you can still keep things keto-conscious if needed:
Wine Pairings:
- Riesling (Dry or Off-Dry): The subtle sweetness and acidity balance the spicy sauce with the shrimp.
- Sparkling Wine or Brut Champagne: Crisp bubbles cut through the richness of the sauce.
- Sauvignon Blanc: The citrusy flavor complements seafood and stands up well to bold flavors.
Beer Pairings:
- Pale Ale or IPA: The hops enhance the spicy flavor of the bang bang sauce, so opt for a lighter IPA to avoid bitterness that can overwhelm the shrimp.
- Wheat Beer (Hefeweizen or Belgian-style): Pairs well with spicy flavors and provides a smooth and slightly fruity finish.
- Pilsner: Light, crisp, and refreshing that will balance the shrimp and sauce.
For a Keto-friendly twist, look for low-carb wines or beers, like:
- Dry Farm Wines (natural and low-carb)
- Michelob Ultra or Lagunitas DayTime IPA (low-carb beers)
Ingredients
For the Shrimp:
2 lbs. large shrimp, peeled deveined and tails removed
1 cup buttermilk
3/4 cup cornstarch
3/4 tsp. salt
1/2 tsp. pepper
3/4 tsp garlic powder
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
Oil for frying
For the Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup Thai Sweet chili sauce
1/2 tsp. Sriracha
Ingredients
In a small bowl, combine the mayonnaise, Thai sweet chili sauce and sriracha.
In another bowl, combine the shrimp and buttermilk. Stir to coat the shrimp.
In another small bowl, mix the cornstarch and spices.
Drain the shrimp, but do not rinse. Coat the shrimp in cornstarch. I like to use a large resealable bag to coat the shrimp. Place half of the cornstarch in the bottom of the bag, then add the shrimp to the bag. Pour the remaining cornstarch in the bag. Shake! Shake! Shake! Make sure all the shrimp are coated.
In a deep pan, heat about 2-3 inches of oil. In batches, fry the shrimp until lightly browned, about 1-2 minutes on each side. Remove to a paper towel to drain until all the shrimp are fried.
Place the shrimp in a large bowl. Pour the sauce over the shrimp and stir until all the fried shrimp are coated. Serve hot. Garnish with sesame seeds.
If you like this recipe, you may also like the following recipes:
Low-Carb Bang Bang Shrimp
Equipment
- 1 measuring cup
- Measuring spoons
- 1 Small bowl
- 2 small spoon
- 1 large bowl
- 1 colander
- 1 resealable bag
- 1 deep frying pan
- tongs
- 1 baking sheet
- Paper towels
- 1 Large spoon
Ingredients
- For the Shrimp:
- 2 lbs. large shrimp peeled deveined and tails removed
- 1 cup buttermilk
- 3/4 cup cornstarch
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 3/4 tsp garlic powder
- 1 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- Oil for frying
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Thai Sweet chili sauce
- 1/2 tsp. Sriracha
Instructions
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce and sriracha.
- In another bowl, combine the shrimp and buttermilk.
- Stir to coat the shrimp.
- In another small bowl, mix the cornstarch and spices.
- Drain the shrimp, but do not rinse.
- Coat the shrimp in cornstarch.
- Heat about 2-3 inches of oilI in a deep pan.
- Fry the shrimp in batches until lightly browned, about 1-2 minutes on each side.
- Remove to a baking sheet lined with paper towels to drain until all the shrimp are fried.
- Place the shrimp in a large bowl.
- Pour the sauce over the shrimp and stir until all the fried shrimp are coated.
- Serve hot.
- Garnish with sesame seeds.
