By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
249 cal · 25 min
Bang Bang Shrimp
Recipe GLPR9fc821a6c07f1f
Crispy pan-fried jumbo shrimp coated in a tangy, spicy almond-coconut sauce. This quick and flavorful dish features shrimp dusted with arrowroot starch and aromatic spices, then tossed in a creamy chile paste sauce made with coconut cream, almond butter, and apple cider vinegar. Perfect for a weeknight dinner that's naturally gluten-free and dairy-free.
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Ingredients
1 lb jumbo shrimp, peeled and deveined
2 tablespoons arrowroot starch
1 teaspoon black pepper
1 teaspoon garlic powder
2 to 3 tablespoons cooking fat (coconut oil, ghee, or lard)
½ cup coconut cream
1½ tablespoons almond butter
1 tablespoon apple cider vinegar
5 to 6 tablespoons chile paste
Directions
Rinse the shrimp under cold water and pat completely dry with paper towels.
In a shallow bowl, whisk together the arrowroot starch, black pepper, and garlic powder.
Toss the shrimp in the arrowroot mixture until all pieces are evenly coated.
Heat a large skillet over medium-high heat and add the cooking fat. Once the fat is shimmering, carefully add the shrimp in a single layer.
Cook the shrimp for 1 to 2 minutes per side until they turn opaque and reach an internal temperature of 145°F. Transfer to a plate.
In the same skillet, combine the coconut cream, almond butter, and apple cider vinegar over low heat. Stir until smooth.
Add the chile paste one tablespoon at a time, stirring well and tasting after each addition until you reach your desired level of heat. Gently warm the sauce until it reaches a light, pourable consistency.
Return the shrimp to the skillet and coat with the sauce, or serve the sauce on the side for dipping. Serve immediately.
Comments
North Carolina coastal shrimp is a genuine strength here, and the ingredient list—arrowroot starch, almond butter, apple cider vinegar, chile paste—is findable at any Charlotte chain (Walmart, Harris Teeter, ALDI all stock these). The stated 25 minutes is honest for cooking, though you'll need an extra five minutes to pat shrimp dry and prep aromatics, so budget 30. Cost per serving lands around $4.50–$5.50 depending on shrimp price and which almond butter you choose; the coconut cream adds a dollar or two, but this is a weeknight dish with real protein density. The main caveat is reheating: this is best eaten the same night, as the crispy shrimp coating softens and the sauce thickens as it sits, making it less appealing the next day.
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