This AIP Bang Bang Shrimp Taco recipe is going to be an easy weeknight staple at your dinner table! These can be paired with various different 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!
For the Shrimp (AIP version)
1 pound shrimp, peeled and deveined
1/3 cup coconut flour
1/4 cup arrowroot powder
1/2 teaspoon salt
3 Tbsp coconut oil
sliced green onions for garnish, optional
Bang Bang Sauce (AIP version)
1/3 cup AIP mayonnaise (I used the “light and fluffy” mayo recipe here)
2 Tbsp AIP ketchup
1 Tbsp coconut aminos
1 tsp organic horseradish powder, optional to add heat or spice to the dish
1 tsp garlic powder
1/2 tsp sea salt
Options for the Taco Shells
Butter lettuce leaves
- Pat the shrimp dry. Stir together coconut flour, arrowroot powder, and salt in a large bowl.
One at a time, coat shrimp 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.
Place shrimp into your taco shell of choice, wrap, and enjoy.
See recipe above for Whole30 and Paleo version!
- Category: Main Dish
- Method: Stovetop
Keywords: bang bang shrimp tacos, AIP bang bang shrimp