Paleo Bang Bang Shrimp
Crispy, saucy shrimp with a creamy kick — this dish delivers everything you love about the restaurant classic, completely reimagined with clean, whole-food ingredients. The shrimp get coated in arrowroot starch and pan-fried in avocado oil until genuinely golden and crisp, no deep fryer or grain-based breading required. The real magic is the bang sauce: full-fat coconut milk stands in for the usual mayo base, blended with chili garlic sauce, coconut aminos, a touch of honey, and rice vinegar for that signature sweet-heat balance. It's the kind of swap you'd never notice if someone didn't tell you, because the sauce is rich, glossy, and clings to every shrimp perfectly. Restaurant versions of this dish are typically loaded with soybean oil, refined sugar, and dairy, so making it at home with compliant ingredients means you get all the indulgence without the guesswork. The whole thing comes together in one skillet and serves four, making it an easy weeknight win or a genuinely impressive appetizer. Finish it with sliced green onions and sesame seeds and it looks like something you'd order out — except you made it, and you know exactly what's in it.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ cup arrowroot starch
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 3 tbsp avocado oil, divided
For the bang sauce
- ½ cup full-fat coconut milk
- 3 tbsp paleo-compliant chili garlic sauce (such as sambal oelek — check for no added sugar or soy)
- 1 tbsp coconut aminos
- 1 tbsp honey
- 1 tsp rice vinegar
- ¼ tsp fine sea salt
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Whisk together the full-fat coconut milk, chili garlic sauce, coconut aminos, honey, rice vinegar, and 1/4 tsp salt in a small bowl until smooth and uniform. Set aside.
- 2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, whisk together the arrowroot starch, 1/2 tsp salt, black pepper, and garlic powder. Add the shrimp and toss until each piece is evenly coated, shaking off any excess.
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