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.
Low Carb Bang Bang Shrimp with Asian Slaw: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – something that doesn't require hours in the kitchen but still satisfies my family’s cravings. This Low Carb Bang Bang Shrimp with Asian Slaw recipe is my go-to solution. It's incredibly flavorful, satisfying, and comes together surprisingly fast, even on my busiest weeknights.
The beauty of this recipe lies in its simplicity and versatility. The Asian slaw, a vibrant mix of crunchy cabbage, scallions, and radishes, provides a refreshing counterpoint to the crispy, spicy shrimp. I often prep the slaw ahead of time – it keeps well in the fridge – so all I need to do on the day is cook the shrimp. The bang bang sauce, a creamy, spicy blend of mayonnaise, sriracha, and a touch of sweetness, pulls everything together perfectly. It's addictive! I've experimented with different variations of the sauce, sometimes adding a squeeze of lime juice or a dash of sesame oil for an extra layer of flavor.
One of the reasons I love this dish is its adaptability. Feel free to adjust the spice level to your preference – more or less sriracha, depending on your heat tolerance. You can also swap out the napa cabbage for other types of cabbage or even use a pre-made slaw mix to save even more time. The shrimp cooks incredibly quickly, ensuring a perfectly crispy texture without a long cooking time. I often use frozen shrimp, as it's readily available and convenient, but fresh shrimp works just as well.
This recipe is not just a quick weeknight dinner; it’s also a perfect option for entertaining. It's impressive enough to serve to guests yet easy enough to prepare when you have a busy social calendar. The vibrant colors and fresh flavors make it a show-stopper, and the individual components can be prepared ahead of time, reducing stress and maximizing your time with company.
The low-carb aspect of this dish is a significant bonus for me. I've been focusing on a healthier lifestyle recently, and this recipe allows me to enjoy a satisfying and flavorful meal without derailing my dietary goals. The coconut flour coating adds a delightful texture and helps to keep the shrimp extra crispy. This dish perfectly balances taste and health, something I find incredibly important in my hectic schedule.
Beyond its practicality, this recipe holds a special place in my heart because it represents a balance between healthy eating and family time. The aroma of the sizzling shrimp and the vibrant colors of the slaw always bring a sense of warmth and togetherness to our dinner table. It's a dish that nourishes not just our bodies, but also our souls.
So, if you're a busy woman (or anyone, really!) looking for a quick, healthy, and delicious meal that doesn't compromise on flavor, give this Low Carb Bang Bang Shrimp with Asian Slaw a try. You won't be disappointed. It's more than just a recipe; it's a testament to the fact that healthy eating and delicious food can coexist, even in the midst of a busy life.
This recipe has become a staple in our home, a go-to for those nights when time is short, but deliciousness is not negotiable. The ease of preparation, the vibrant flavors, and the overall satisfaction it provides make it a winner in my book, and I'm confident it will become a favorite in yours, too.
Tips and Variations:
Spice it up: Add more sriracha or a pinch of red pepper flakes to the bang bang sauce for extra heat. Alternatively, use a spicier type of chili sauce.
Sweet and sour: Incorporate a teaspoon of honey or maple syrup into the bang bang sauce for a touch of sweetness to balance the spice.
Make it a meal prep: Prepare the slaw and sauce ahead of time and store them separately in the refrigerator. Cook the shrimp just before serving.
Add some crunch: Toss some toasted sesame seeds or chopped peanuts over the finished dish for added texture.
Vegetarian option: Substitute the shrimp with crispy tofu or tempeh for a vegetarian version.
Customize your slaw: Experiment with different vegetables like shredded carrots, bell peppers, or broccoli slaw.
