Gluten-Free Bang Bang Shrimp Recipe

Crispy pan-fried breaded prawns with creamy sweet bang bang sauce make the perfect appetiser. Make this simple prawn recipe for any occasion!

Crispy Shrimp: – 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


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Blend bang bang sauce ingredients in a small bowl. Keep sauce refrigerated until use. Sauce mixture can be made 4 days ahead.


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Remove prawns from packaging. Remove and discard prawn shells. Can remove tails, but I leave them. Pat or place moist raw shrimp on a paper towel-lined dish.

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Beat two eggs well in a small bowl. Mix flour, breadcrumbs, garlic powder, salt, and pepper in a bowl.

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Dip the prawns in egg, then flour, covering them. Use 3 tablespoons of avocado oil or high-temperature cooking oil in a large nonstick skillet over high heat.

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The skillet should sizzle for a few minutes. Oil should be over 400°F.Carefully place one layer of breaded prawns on the hot surface.

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Prawns should be golden brown, crispy, and cooked through after 2-3 minutes per side. Curled, opaque prawn is done. Avoid overcooking prawns for softness.

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This may take 2–3 batches, depending on skillet size. One 12-inch skillet, two batches.

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Serve crispy prawns with bang bang sauce on top or in a bowl. Chopped green onions can be added to shrimp. I serve prawns with lemon or lime juice.

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