Gluten Free Bang Bang Shrimp

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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.

Prep Time12

Cook Time6

Total Time18

Course: Appetizer

Cuisine: American, Austrailian

Diet: Gluten Free

Servings: people

Calories: 602kcal

Author: Rachel Rivera

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