Low Carb Bang Bang Shrimp with Asian Slaw (Gluten Free)
Try this Low Carb Bang Bang Shrimp with Asian Slaw Gluten Free recipe, or contribute your own.
Try this Low Carb Bang Bang Shrimp with Asian Slaw Gluten Free recipe, or contribute your own.
- 1 egg
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup chopped cilantro
- 1/4 tsp cayenne pepper
- 1/2 cup coconut flour
- 1 tsp sriracha hot sauce
- 1/2 cup chopped scallions
- 6 cups shredded napa cabbage
- 1/4 cup sliced or slivered radishes
- 1/3 up mayonnaise
- 1 tbsp chopped roasted red peppers
- 1.5 tbsp sriracha hot sauce (my preference)
- 2 tbsp granulated sugar substitute (my preference)
- 2 tbsp unsweetened rice wine vinegar (my preference)
- 1 tsp fish sauce (my preference)
- 1 lb extra large shrimp peeled and de-veined, thawed
- 1/2 tsp ground ginger (dried)
- avocado (or other) oil for frying
- Carbohydrate 10.9938556757353 g
- Cholesterol 176.9010243 mg
- Fat 30.2694958772774 g
- Fiber 7.45324632637075 g
- Protein 22.1528399160381 g
- Saturated Fat 26.2196665451336 g
- Serving Size 1 1 serving (137g)
- Sodium 220.187315107521 mg
- Sugar 3.54060934936454 g
- Trans Fat 1.89469238477384 g
- Calories 390 calories
Step-by-step
- For the best results you want to prepare your slaw and sauce first - then your shrimp is still crispy and hot, which makes a nice contrast when you serve it with the cold slaw and sauce.
- Either use a prebagged mix and just toss some cilantro and scallions on there for an Asian flair - or combine all of the listed ingredients and arrange on a large plate or platter. Chill.
- Combine all of the ingredients in the small cup of a magic bullet or blender. Blend until smooth. Chill until ready to serve.
- Beat the egg and Sriracha together in a small bowl. In another small bowl, combine the coconut flour, salt, cayenne, ginger, and garlic powder and stir. Rinse the shrimp and pat dry. Add the shrimp to the egg mixture and then toss to coat in the seasoned coconut flour. Heat oil (about 2 inches deep) in a heavy duty medium sized pan until it sizzles when you flick a (TINY) drop of water into it. To conserve oil, don't use a huge pan - even if it means you have to cook the shrimp in smaller batches of about 5 at a time. Cook the coated shrimp until golden brown and firm - if your oil is hot this should only take 2 minutes or so. Remove to a paper towel lined plate until all of the shrimp are cooked. Arrange the hot shrimp on the cold slaw and drizzle with the sauce. Serve immediately.
Executing this dish successfully hinges on preparation order: construct the napa cabbage slaw and blended sauce before introducing heat to the protein, ensuring the final plate achieves the thermal and textural contrast between chilled vegetables and piping hot seafood. Coconut flour behaves differently than wheat flour, absorbing significantly more moisture due to high fiber content, which requires a dense coating process and vigilant temperature control. Because coconut flour burns rapidly when starches brown, maintaining oil around 375 degrees Fahrenheit prevents premature charring while yielding a crisp exterior in approximately two minutes per batch. Working in small batches of five shrimp prevents the oil temperature from plummeting.
Balancing Textures and Temperatures
Pairing hot seafood with cold ingredients creates the hallmark sensory appeal of this dish. Napa cabbage provides a rigid, aqueous crunch that cuts through the rich mayonnaise and sriracha emulsion. Radishes contribute a sharp, pungent sulfur compound that balances the sweet notes of the sugar substitute.
- If the coconut coating sloughs off in the oil, ensure the shrimp are thoroughly dried with paper towels before hitting the egg wash.
- If the sauce separates during blending, add a tablespoon of warm water to reemulsify the fats.
- Store leftover shredded cabbage separately from dressed portions to prevent cellular breakdown and water loss.
