Fireworks, balloons, and food…ring in the New Year with a BANG! Bang bang shrimp! Bone Fish Grill’s popular appetizer is the inspiration for this spicy shrimp dish. Thick juicy shrimp tails, dusted with seasonings and fried, then drizzled in a banging fiery sauce…what better way to bring in the New Year?
It was fairly simple to adapt Bone Fish’s recipe to suit Paleo and Whole 30 standards. I only used a little starch to coat the shrimp rather than drowning the meat in a starch batter. The effect on the texture is far better. A thick crisp fried block would overpower the delicate flavor of shellfish, but starch and seasoning lightly dusted on the raw shrimp gives just enough crisp after pan frying.
The sauce uses my Paleo Sambal Chile Paste, but any chile paste would do fine. I also used coconut cream as the base for all its health benefits and sweet balance. Just a touch of almond butter is added for a smooth and nutty taste. The shrimp can be tossed with the sauce or simply served for dipping!
Garnish with green onions and serve over salad greens and enjoy!
- 1 lb Jumbo Shrimp
- 2 Tablespoons of Arrowroot Starch
- 1 teaspoon of Black Pepper
- 1 teaspoon of Garlic Powder
- 2 to 3 Tablespoons of cooking fat (coconut oil, lard, ghee)
- ½ cup of Coconut Cream*
- 5 to 6 Tablespoons of Chile Paste
- 1½ Tablespoons of Almond Butter
- 1 Tablespoon of Apple Cider Vinegar
- Peel and devine the shrimp. Rinse, drain, and pat dry.
- Combine the arrowroot, pepper, and garlic powder in a bowl.
- Toss the shrimp into the dry mixture until well coated.
- Heat a fry pan to medium high and add the cooking oil.
- Fry the shrimp about 1-2 minutes on each side.
- Remove the shrimp and set aside.
- Combine the coconut cream, almond butter, and vinegar
- Add the chile paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your limit.
- Gently warm the sauce until slightly thin but not runny.
- Coat the shrimp with the sauce or save for dipping.
- Remember to add the chile paste slowly! The five tablespoons may be a lot for people that do not like really spicy food.