Paleo Bang Bang Shrimp (Edit recipe)

Insanely delicious Paleo battered shrimp tossed in a creamy and spicy sauce that will smack your taste buds with a flavor bomb.

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	955
Fat:	62 g
Carbohydrates:	53 g
Protein:	34 g
Cholesterol:	353 g
Sodium:	1891 mg
Fiber:	1 g
Sugars:	14 g
Calculated for total recipe.

by Paleoish

View original recipe

Serves: 3-4

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauce

Start off by making the sauce first. Grab a bowl and add in the 2 tbsp Coconut Aminos, 1 tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp monk fruit sugar. Whisk this up then set aside. Also make your slurry by grabbing a small bowl and add in the 1/2 tsp tapioca starch and 1/2 tsp water. Stir until combined then set aside.
Get a medium sized sauce pot heated up on medium heat. Drizzle in a little avocado oil then add the 2 tbsp fresno, 2-3 tbsp shallot, 2 garlic cloves and sauté for 2-3 minutes.
Now add in the prepared sauce and continue to stir every now and then. Let this reduce for 2-3 minutes. Once it reduces a bit, add in the chicken broth and let reduce again for 2-3 minutes. Drop heat to low once sauce thickens a bit then add in the slurry. Once sauce is a nice honey like consistency, pull from heat immediately and add to a bowl.
Add this bowl to the fridge to speed up the cool off time. Once sauce is cooled, add to a small blender with the mayo and sriracha. Blend this until smooth. Set aside.

Shrimp

Add your shrimp to a bowl and soak in the buttermilk for 30 minutes. Leave this out on the counter since you want this to be room temperture.
Get your batter station set up by beating 1 egg in a bowl then set aside. Grab a big bowl and whisk the arrowroot powder and tapioca starch together until combined and set aside.
Drain the shrimp and using one hand add the shrimp to the egg mixture then the flour mixture. Now use your other hand to toss the shrimp in the flour and shake off any excess coating. Add to a wire rack and repeat process until all shrimp pieces are coated. Season each side with a sprinkle of salt and pepper.
Grab a dutch oven or medium sized sauce pot and heat up 1/2 cup avocado oil until 350 degrees. Working in batches, drop the shrimp in the oil and cook for 1 minute. Flip then cook another minute. Remove shrimp to a wire rack and season with a little more salt.
Let shrimp cool for a bit then add to a big bowl. Spoon over some of the sauce mixture and toss so that the shrimp has a nice coating of sauce. Add shrimp to a bowl and drizzle over a little more sauce. Add the garnishes on top then enjoy!