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Keto Bang Bang Shrimp - Crispy, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled, deveined, tails on or off
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 3/4 cup finely crushed pork rinds (plain)
  • 1/3 cup almond flour (super-fine)
  • 1/4 cup grated Parmesan cheese (optional, for extra crunch)
  • Avocado oil or light olive oil, for frying or spraying
  • 1/2 cup mayonnaise (avocado oil mayo works great)
  • 1–2 tablespoons sugar-free sweet chili sauce (store-bought or homemade)
  • 1 teaspoon sriracha or to taste (check labels for added sugar)
  • 1 teaspoon rice vinegar (unseasoned) or lime juice
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • Shredded cabbage or lettuce cups
  • Chopped green onions and sesame seeds
  • Lime wedges
  • Cauliflower rice

Method
 

  1. Prep the shrimp: Pat shrimp very dry with paper towels. Toss with salt, pepper, and garlic powder. Dry shrimp crisp up better.
  2. Make the sauce: In a bowl, whisk mayonnaise, sugar-free sweet chili sauce, sriracha, rice vinegar, garlic powder, and a pinch of salt. Adjust heat and sweetness to taste. Set aside.
  3. Set up the coating station: Beat eggs in one shallow bowl. In another, mix crushed pork rinds, almond flour, and Parmesan (if using).
  4. Coat the shrimp: Dip each shrimp in egg, letting excess drip, then press into the pork rind mixture to fully coat. Place on a plate.
  5. Pan-fry method: Heat a large skillet over medium to medium-high heat with a thin layer of avocado oil. When hot, add shrimp in batches without crowding. Cook 2–3 minutes per side until golden and opaque. Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt.
  6. Air-fryer method: Preheat to 390°F (200°C). Lightly oil the basket. Arrange shrimp in a single layer, spray tops with oil, and cook 6–8 minutes, flipping halfway, until crispy and cooked through.
  7. Oven method: Preheat to 425°F (220°C). Place coated shrimp on a parchment-lined sheet, spray tops lightly with oil, and bake 10–12 minutes, flipping halfway, until golden.
  8. Sauce and serve: Toss the hot shrimp with just enough sauce to coat lightly, or drizzle over the top to keep them crisp. Garnish with green onions, sesame seeds, and a squeeze of lime.