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Gluten-Free Bang Bang Shrimp Recipe

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This Gluten-Free Bang Bang Shrimp recipe features crispy, golden shrimp coated in a flavorful gluten-free breading and served with a creamy, spicy bang bang sauce made from Greek yogurt, sweet chili sauce, and sriracha. Perfect as an appetizer or main dish, this recipe is quick to prepare and ideal for those following a gluten-free diet.

Ingredients

Shrimp and Coating

  • 1 lb raw shrimp (peeled and deveined)
  • 2 large eggs
  • 1 cup gluten-free bread crumbs
  • ½ cup gluten-free all-purpose flour
  • ½ tsp garlic powder (optional)
  • ½ tsp sea salt
  • ¼ tsp black pepper (optional)
  • 3 Tbsp avocado oil (for frying)

Bang Bang Sauce

  • 1/3 cup plain Greek yogurt
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha (optional)

Instructions

  1. Prepare the Sauce: In a small bowl, mix together the plain Greek yogurt, sweet chili sauce, and sriracha until well combined. Refrigerate the sauce until ready to use. You can make this sauce up to 4 days in advance for convenience.
  2. Prepare the Shrimp: Remove shrimp from packaging. If shells remain, peel and discard them; tails can be removed or left on based on preference. Pat shrimp dry with paper towels to remove excess moisture, which ensures better breading adhesion and crispiness.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together gluten-free all-purpose flour, gluten-free bread crumbs, garlic powder, sea salt, and black pepper until evenly combined.
  4. Coat the Shrimp: Beat the eggs in a small bowl. Dip each shrimp first into the beaten eggs, then dredge in the flour and breadcrumb mixture, ensuring each shrimp is fully coated on all sides.
  5. Heat the Oil: Place a large nonstick skillet over high heat and add 3 tablespoons of avocado oil. Allow the oil to heat until it is sizzling hot, ideally above 400°F, which will ensure a crispy crust.
  6. Fry the Shrimp: Arrange the breaded shrimp in a single layer in the hot skillet. Cook each side for 2-3 minutes until shrimp turns golden brown, crispy, curls up, and is opaque throughout. Avoid overcooking to keep the shrimp tender. Depending on skillet size, cook in 2-3 batches to prevent overcrowding.
  7. Serve: Plate the crispy shrimp and drizzle with bang bang sauce or serve the sauce on the side for dipping. Garnish with chopped green onions if desired, and provide fresh lemon or lime wedges to squeeze over the shrimp for extra brightness.

Notes

  • You can prepare the bang bang sauce up to 4 days in advance and keep it refrigerated.
  • Tails can be left on or removed depending on preference.
  • Patting shrimp dry is essential to achieve a crispy coating.
  • Use avocado oil or another high smoke point oil for frying; avoid olive oil as it has a lower smoke point.
  • Do not overcrowd the pan when frying to ensure even cooking and crispiness.
  • Optional spices like garlic powder, black pepper, and sriracha add extra flavor but can be omitted for milder taste.

Find it online: https://marthatasty.com/gluten-free-bang-bang-shrimp-recipe/