Serves 4
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.
