Gluten Free Bang Bang Shrimp Recipe

               
Indulge in succulent shrimp coated in crispy gluten-free panko bread crumbs and drizzled with creamy, sweet and spicy Bang Bang sauce. This Bang Bang Shrimp recipe is so deliciously healthy you will be diving in for seconds!
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Ingredients
Recipe yields 10 servings
Bang Bang Sauce
1/2 cup nonfat Greek yogurt (gluten free if needed)
1/4 cup Thai sweet chili sauce
1 Tbsp sriracha sauce
1 Tbsp honey
Bang Bang Shrimp
1 lb (about 30) large shrimp, peeled, deveined and tails removed
1 cup almond flour
2 cups gluten-free plain panko bread crumbs
1 tsp dried rosemary, if desired
1 tsp garlic powder
2 large eggs
1/4 cup water
1 tsp ground black pepper
1/4 tsp Kosher salt
Non-stick cooking spray
1 green onion, sliced thin (for garnish)
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Directions
Bang Bang Sauce
Step 1

In a small bowl, whisk together all of the ingredients until well combined. Cover with plastic wrap and refrigerate until ready to serve with the shrimp.

Bang Bang Shrimp
Step 1

Preheat oven to 425°F. Line a large rimmed baking with parchment paper and set aside

Step 2

Place three medium mixing bowls in a line. In the first bowl, add the flour. In the second, whisk together the eggs, water, black pepper and salt. In the third, mix together the bread crumbs, rosemary, garlic powder, onion powder and smoked paprika.

Step 3

In small batches (about 4 or 5 shrimp at a time), coat the shrimp in the flour, then dredge in the egg mixture and then coat with the panko mixture. Place on the prepared baking sheet and repeat with the remaining shrimp.

Step 4

Lightly spray the shrimp with cooking spray. Bake for 10 to 12 minutes until the tops are lightly golden. Remove from the oven, gently turn the shrimp over with tongs and lightly spray with cooking spray again. Return to the oven and bake for another 5 to 8 minutes, or until crispy and lightly golden brown. Transfer to a serving platter.

Step 5

Drizzle the Bang Bang sauce lightly over the top of the shrimp and garnish with sliced green onion. Serve the remaining sauce in a small dipping bowl.

Time: 45 minutes
Servings: 10
Calories: 242
Make this for: Heart Healthy Healthy Kids
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Nutrition facts
Serving Size: 3 shrimp, 1 Tbsp dipping sauce
Per serving:
calories:242
total fat:7g
sat fat:1g
cholesterol:428mg
sodium:183mg
total carb:54g
fibers:3g
sugars:5g
proteins:12g

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Gluten Free Bang Bang Shrimp Recipe

Ingredients
Recipe yields 10 servings
Bang Bang Sauce
1/2 cup nonfat Greek yogurt (gluten free if needed)
1/4 cup Thai sweet chili sauce
1 Tbsp sriracha sauce
1 Tbsp honey
Bang Bang Shrimp
1 lb (about 30) large shrimp, peeled, deveined and tails removed
1 cup almond flour
2 cups gluten-free plain panko bread crumbs
1 tsp dried rosemary, if desired
1 tsp garlic powder
2 large eggs
1/4 cup water
1 tsp ground black pepper
1/4 tsp Kosher salt
Non-stick cooking spray
1 green onion, sliced thin (for garnish)
Directions
Step 1

In a small bowl, whisk together all of the ingredients until well combined. Cover with plastic wrap and refrigerate until ready to serve with the shrimp.

Bang Bang Shrimp
Step 1

Preheat oven to 425°F. Line a large rimmed baking with parchment paper and set aside

Step 2

Place three medium mixing bowls in a line. In the first bowl, add the flour. In the second, whisk together the eggs, water, black pepper and salt. In the third, mix together the bread crumbs, rosemary, garlic powder, onion powder and smoked paprika.

Step 3

In small batches (about 4 or 5 shrimp at a time), coat the shrimp in the flour, then dredge in the egg mixture and then coat with the panko mixture. Place on the prepared baking sheet and repeat with the remaining shrimp.

Step 4

Lightly spray the shrimp with cooking spray. Bake for 10 to 12 minutes until the tops are lightly golden. Remove from the oven, gently turn the shrimp over with tongs and lightly spray with cooking spray again. Return to the oven and bake for another 5 to 8 minutes, or until crispy and lightly golden brown. Transfer to a serving platter.

Step 5

Drizzle the Bang Bang sauce lightly over the top of the shrimp and garnish with sliced green onion. Serve the remaining sauce in a small dipping bowl.

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