This tasty Bang Bang Shrimp pasta is one of the best AIP recipes I've had! Complete with spicy fried shrimp and a creamy Bang Bang Sauce, this healthy weeknight dinner is a crowdpleaser. See the recipe card above for the Whole30 and Keto version of this dish.
Course: Main Course, Main Dish
Diet: Gluten Free
Keyword: bang bang shrimp pasta
For the Shrimp
1poundshrimp , peeled and deveined
1/3cupcoconut milk, canned or from a carton
sliced green onions, for garnish, optional
For the Bang Bang Sauce (Paleo and Whole30 version)
Pour coconut milk into a shallow, wide bowl. Set to the side.
Stir together coconut flour, arrowroot flour, and salt in a large bowl.
One at a time, coat shrimp in the coconut milk 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. Carefully add fried shrimp to the ⅓ cup of the sauce and toss. Combine prepared noodles of choice with the remainder of the sauce and toss to coat evenly.
Plate the noodles and top with shrimp. Garnish with green onions.
My top choice for the noodles in this dish is spaghetti squash, but zoodles and Hearts of Palm noodles work well, too!Be sure to use AIP Mayo and Ketchup in this recipe.
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