BANG BANG SHRIMP LETTUCE WRAPS
This Paleo Bang Bang Shrimp Lettuce Wrap recipe is going to be an easy weeknight staple at your dinner table! These can be paired with various sauces and are perfect with slaw as a topping. The recipe is versatile enough to fit different dietary restrictions, from gluten free to keto. These are the ultimate healthy restaurant copycat!
WHAT'S IN THESE SHRIMP TACOS?
The backbone of these shrimp tacos is, of course, the crispy breaded shrimp! No gluten-filled breadings or inflammatory restaurant oils here–just pure goodness like coconut flour and arrowroot powder. I have included a recipe for Whole30 compliant. These are fried in coconut oil, but you could sub with avocado oil or an animal fat if needed!
WHAT TOPPINGS CAN I USE FOR THESE BANG BANG SHRIMP TACOS?
Stick with a simple veggie slaw for these Bang Bang Shrimp Tacos. Some great complementary flavors would be:
- Red cabbage, raw for a nice crunch or sauteed for a subtle sweetness.
- Onion, caramelized ‘til crispy and sweet.
- Lime juice (impress your guests with a simple lime wedge for presentation!)
- Cilantro, which adds a unique flavor profile to your tacos.
- Mango, for a sweet and tart taste!
Bang Bang Shrimp Lettuce Wraps
Ingredients
For The Shrimp
- 1 lb Shrimp peeled and divided
- 1 Egg
- 1/3 cup Coconut Flour
- 1/4 cup Arrowroot
- 1/2 tsp Salt
- 3 tbsp Coconut Oil
- Green Onions sliced for garnish
- Seasame Seeds for garnish
Paleo & Whole30 Bang Bang Sauce
- 1/3 cup Whole30 Mayonnaise
- 2 tsp Whole30 compliment hot sauce
- 2 tbsp Whole30 Ketchup
- 1 tbsp Coconut Aminos
- 1 tsp Garlic Powder
- 1/4 tsp Seasalt
Taco Shell Iptions
- Butter Lettuce Leaves
- Siete Cassava Flour Tortillas these are Paleo, but not Whole30 compliment
- Plantain Tortillas these are Paleo, but not Whole30 compliment
Instructions
- Break egg into a shallow, wide bowl and whisk until scrambled. Set to the side.
- Stir together coconut flour, arrowroot powder, and salt in a large bowl.
- One at a time, coat shrimp in the egg then dredge in flour mixture. Place on a baking sheet.
- Over medium heat, melt coconut oil in a large skillet. Fry shrimp in a single layer, adding more oil as needed. You’ll likely need to cook the shrimp in batches depending on the size of your skillet.
- Let the bottom of the shrimp brown before you flip (about 2-3 minutes) and cook through on the other side. Once fully cooked and crispy, remove the shrimp from the skillet and onto a towel or paper towel to absorb excess oil.
- Whisk together the ingredients for the sauce in a large bowl. Add fried shrimp to the sauce and toss. Garnish with green onions and sesame seeds.
- Place shrimp into your taco shell of choice, wrap, and enjoy.