This keto bang bang shrimp tastes BETTER than famous Bonefish grill appetizer! Crispy breaded shrimp served with its own low carb sauce, this recipe takes just 10 minutes to make!
Whisk together the lemon juice and heavy cream in a small bowl and let it sit for 5 minutes.
In a small bowl, add the bang bang sauce ingredients and whisk together until smooth.
In a mixing bowl, whisk together the almond flour, keto bread crumbs, salt, and pepper.
Bread the shrimp by coating it in the breading, then the buttermilk, then back in the breading. Repeat until all the shrimp are breaded.
Add the oil into a non-stick pan and place it over medium heat. Once hot, add the shrimp and cook for 3-4 minutes, flipping halfway through. Repeat the process until all the shrimp is cooked.
Toss the fried shrimp with the sauce and serve immediately.
Notes
TO STORE: Leftover shrimp can be stored in the refrigerator, covered, for up to three days. The sauce will keep longer, closer to one week. TO FREEZE: Place the cooked and cooled shrimp in an airtight container and store it in the freezer for up to two months. TO REHEAT: Add the shrimp to a non-stick pan and heat until the shrimp is hot.