Bang Bang Shrimp

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Paleo Stovetop Added 3 months ago Updated 3 months ago

Ingredients

½ cup mayonnaise 2 tablespoons honey 1 teaspoon sriracha 2 tablespoons coconut aminos 1 ½ pounds shrimp 4 green onions 2 cups avocado oil ½ cup tapioca flour ¼ cup coconut flour ¾ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper ⅛ teaspoon red pepper flakes

Instructions

1. Whisk together the mayonnaise, honey, sriracha sauce, and coconut aminos in a large bowl and set aside.

2. Peel and devein the shrimp. Mince the green onions.

3. Heat the avocado oil in a large, heavy skillet over high heat until it reaches 350F.

4. Combine the tapioca, coconut flour, sea salt, and fresh ground pepper in large bowl. Add the shrimp and toss to combine.

5. In small batches, shake off flour from individual shrimp. Fry the shrimp in the avocado oil until pink and cooked through, about 1 minute per side.

6. Drain briefly on paper towels, then toss in the sauce. Garnish with minced scallions and red pepper flakes and serve immediately.