Gluten-free Bang Bang Shrimp Recipe

Crispy pan-fried breaded shrimp with creamy sweet bang bang sauce is the perfect appetizer. Whip up this easy shrimp recipe for any occasion! 

– ▢ 1 lb raw shrimp, peeled and deveined – ▢2 large egg – ▢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


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Crispy Shrimp: 

– ▢  1/3 cup plain Greek yogurt, ** – ▢4 Tbsp sweet chili sauce – ▢2 tsp sriracha, optional

Bang Bang Sauce: 

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Step 1

Mix bang bang sauce ingredients in a small bowl until completely blended. Keep the sauce refrigerated until use. Note: sauce mixture can be made 4 days ahead.  


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Step 2

Take shrimp out of packing. Remove and discard shrimp shells. I leave tails on, but you can remove them. For damp raw shrimp, pat or place on a paper towel-lined dish.  

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Step 3

Whisk two eggs in a small bowl until well-beaten. Stir flour, breadcrumbs, garlic powder, salt, and pepper in a bowl until mixed.  

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Step 4

Dip the shrimp in the egg mixture, followed by the flour mixture, ensuring each of the shrimp are well-coated.

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Step 5

Use 3 tablespoons avocado oil or high-temperature cooking oil in a large nonstick skillet over high heat. Some time should pass with the skillet sizzling. Oil should exceed 400°F.  

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Step 6

Carefully place one layer of breaded shrimp on the heated surface. Make shrimp crispy, golden brown, and cooked through in 2-3 minutes per side. Completely curled, opaque shrimp.  

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Step 7

Serve crispy shrimp with bang bang sauce on top or in a bowl. Chopped green onions can be added to shrimp. I prefer serving shrimp with fresh lemon or lime wedges for juice..  

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