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Paleo Copycat “Bang Bang” Shrimp

February 10, 2015 by predominantlypaleo 15 Comments

 

I used to think this popular shrimp dish was actually its own food group. To say I was a fan would be the understatement of my life. I. LOVED. THESE. SHRIMPS!!! And it has been a looooooong time since I have partaken. In fact when Bonefish Grill decided to cater to the gluten free crowd, I may have performed some sort of ritualistic “rain dance” in hopes that these would be on the menu. NOPE. And NOPE.

Then something magical happened. I learned how to actually cook. Like from scratch and stuff. And suddenly all the stuff I could never have again came back into view. It’s kind of exciting recreating all the old favorites. Especially this one. Man am I a happy girl tonight!!! And apparently so is my eldest daughter. Take a look at that shayna punim stuffed with delicious bottom dwellers!!

Ingredients:

  • 14 ounces frozen cooked, peeled shrimp (thawed)
  • 1/2 cup potato starch
  • 1/2 cup arrowroot (or water chestnut flour)
  • Avocado oil for frying
  • 1/2 teaspoon sea salt
  • 3 tablespoons high quality or homemade mayo
  • 1 tablespoon high quality or homemade chili sauce
  • 1 teaspoon sriracha sauce (or more if desired)
  • 1 tablespoon coconut palm sugar
  • Fresh chives, minced
  1. On a clean plate combine flours and salt
  2. Preheat oil in a wok or large deep skillet
  3. Dredge thawed shrimp in the flours and shake off excess flour
  4. Fry over hot heat until shrimp have a crispy coating
  5. Use a slotted spoon to remove from oil and transfer to a towel lined plate
  6. Mix together mayo, chili sauce, sriracha, palm sugar and stir
  7. In a mixing bowl combine shrimp and sauce and VERY gently toss to coat
  8. Serve with minced fresh chives

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Comments

  1. Suzanne Jonker says

    February 11, 2015 at 12:38 pm

    do you mean uncooked raw shrimp, and not cooked?

    Reply
    • predominantlypaleo says

      February 11, 2015 at 2:54 pm

      I used cooked, peeled shrimp that were frozen. You can use any variety you like as long as they are peeled before dredging of course!

      Reply
      • Suzanne Jonker says

        February 11, 2015 at 4:22 pm

        Thank you wow- they were not overcooked, cooking them twice- excellent.

        Reply
  2. Sandy says

    February 14, 2015 at 2:41 pm

    Thank you so much for this recipe!! It was awesome and as I suspected I didn’t want to share. 🙂

    Reply
    • predominantlypaleo says

      February 14, 2015 at 3:14 pm

      Oh yay!!! I’m so happy to read this!

      Reply
  3. Deborah M says

    February 21, 2015 at 4:54 pm

    Could I use tapioca starch instead of the potato starch?

    Reply
    • predominantlypaleo says

      February 21, 2015 at 5:59 pm

      Possibly, just watch for it to get too gummy which can happen with tapioca sometimes.

      Reply
  4. Sandra says

    February 22, 2015 at 1:50 am

    Potatoe starch? If this Paleo?

    Reply
    • predominantlypaleo says

      February 22, 2015 at 1:54 am

      Yes, potato starch is paleo if your body tolerates it. Potatoes are also Whole 30 approved.

      Reply
  5. Nikki says

    August 23, 2015 at 11:39 pm

    I suspect you didn’t eat these alone…although you totally could and I wouldn’t judge 😉 😉 What would you recommend to serve with the shrimp?

    Reply
    • predominantlypaleo says

      August 24, 2015 at 1:32 am

      I love them with steamed broccoli and maybe extra sauce if I’m being honest 😉

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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