Gluten-free Bang Bang Shrimp features crispy, tender shrimp tossed in a creamy, spicy sauce made from mayonnaise, sweet chili, and sriracha, offering a perfect balance of heat and sweetness.
If you prefer chicken, try these Bang Bang Chicken Bowls!
Looking for more shrimp recipes? Try this fast and easy Shrimp Egg Roll in a Bowl, Creamy Tuscan Shrimp, Gluten Free Shrimp Scampi!
🔍 Quick Look: Gluten Free Bang Bang Shrimp
- ⏱️ Prep Time: 12 minutes
- 🍳 Cook Time: 6 minutes
- 🕒 Total Time: 18 minutes
- 👥 Servings: 2 (unless serving as an appetizer)
- 📊 Calories: ~602 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Shrimp, Arrowroot Powder
- ⭐ Difficulty: Easy and fast!
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Why You'll Love this Recipe
- It's a great source of protein, especially for an appetizer!
- The bang bang sauce is addictive.
- It cooks up very quickly!
Ingredients Needed
- Mayonnaise- to avoid the soybean, canola, or any other inflammatory oil, I like to make my own Whole30 Mayo!
- Non-fat Greek Yogurt-(not pictured!!)- using this instead of only mayo as the base of the sauce significantly reduces the fat content while upping your protein content!
- Thai Sweet Chili Sauce- use store bought or make your own to control the sugar and ingredient quality!
- Shrimp- For the best quality, use wild caught shrimp whenever possible!
See the recipe card below for quantities!
Swaps and Variations
- You can use all purpose gluten free flour, cassava flour, or cornstarch in place of the arrowroot!
- Try bang bang chicken instead of shrimp.
- I recommend coconut oil or beef tallow for frying! You can also use avocado oil.
- For the base of the sauce, you don't have to do have mayo and half yogurt-you could 1 cup of mayo or 1 cup of yogurt! Just note that the fat and protein content will change significantly. You can even use 1 cup of no fat cottage cheese, but if you do I'd be sure to blend the sauce with an immersion blender to make it creamy, not weirdly chunky.
- If you're serving this as an appetizer, double the sauce and serve it with some broccoli, cauliflower, pepper strips, or snap peas for dipping.
- Instead of an appetizer, serve this as a full meal over some rice with avocado, shredded cabbage or a coleslaw mix, and green onions!
How to make Gluten Free Bang Bang Shrimp
- Step 1: In a bowl or mason jar, mix together the mayonnaise, yogurt, chili sauce, and sriracha. Set aside.
- Step 2: Pat dry the shrimp, and separately mix the flour and spices in a bowl.
- Step 3: Mix the shrimp with the flour mixture to fully coat it.
- Step 4: Heat the oil in a large skillet over medium heat. Add the shrimp in a single layer (work in batches) and cook for 2-3 minutes per side, or until the internal temperature reaches 145F. When finished, place the shrimp on a paper towel lined plate.
- Step 5: Coat in the sauce and serve!
Gluten Free Bang Bang Shrimp FAQ's
Can gluten free bang bang shrimp be made in advance?
I wouldn't recommend making the shrimp in advance! Fried food is definitely best served fresh or else the texture completely changes and loses it's crispiness. You can however, make the sauce in advance without issues!
Why is the coating falling off the gluten free bang bang shrimp?
Make sure you pat dry the shrimp as much as possible! Excess moisture can affect the flour sticking to the shrimp.
Can I use frozen shrimp in gluten free bang bang shrimp?
You can use frozen shrimp! Let it thaw out in the fridge 24 hours in advance, drain the excess liquid, then follow the instructions to pat it dry.
Suggested Serving Options
If you tried this Gluten Free Bang Bang Shrimp recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Gluten Free Bang Bang Shrimp
Gluten-free Bang Bang Shrimp features crispy, tender shrimp tossed in a creamy, spicy sauce made from mayonnaise, sweet chili, and sriracha, offering a perfect balance of heat and sweetness. It's a delicious, gluten-free twist on a popular appetizer.
Ingredients
- ¼ cup Mayonnaise
- ¼ cup Non fat Greek Yogurt
- ¼ cup Thai Sweet Chili Sauce
- ½ tsp. Sriracha more if you want it extra spicy
- ⅔ cup Arrowroot Flour
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 lb. Shrimp peeled and deveined
- Oil for frying enough to fill the pan ½-1 inch
Instructions
- In a bowl or mason jar, mix together the mayonnaise, yogurt, chili sauce, and sriracha. Set aside in the fridge until you're ready to serve it!
- For the shrimp, start by mixing together the flour, garlic powder, and onion powder in a medium to large mixing bowl.
- Lay out the shrimp on a plate, and pat them as dry as possible with paper towels. Place them into the mixing bowl with the flour and stir to thoroughly coat.
- In a large skillet over medium heat, heat the oil to get ready for frying. Add the shrimp in a single layer (you may have to do batches) and cook for about 2 minutes per side, or until the internal temperature reaches 145F. When finished, place the shrimp on a paper towel lined plate.
- Serve with the dipping sauce, and see more serving options below!
Notes
- Sauce-the sauce is very forgiving-it's ok to add more or less sriracha, or play around with the base (See swaps and variations above for options).
- Frying-don't overcrowd the pan! You may have to work in batches so the shrimp isn't touching. If it's too overcrowded, they'll stick together and the coating will come off.
- Storage-while the shrimp is best served fresh, store leftovers sauce and shrimp in separate containers.
Nutrition
Calories: 602kcalCarbohydrates: 49gProtein: 49gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 378mgSodium: 1946mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 21IUVitamin C: 2mgCalcium: 204mgIron: 2mg
Tried this recipe?Let us know how it was!
Felicity says
I made this for a fast dinner this week, and we loved it! It has so much protein too.
Rachel Rivera says
This makes me so happy to hear Felicity 🙂