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Keto Bang Bang Shrimp Tacos - Crispy, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Shrimp: 1 lb raw shrimp, peeled and deveined (tail off), medium or large
  • 1/2 cup almond flour
  • 1/2 cup finely crushed pork rinds (plain)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • Avocado oil or light olive oil for pan-frying
  • For the Bang Bang Sauce (Keto): 1/2 cup mayo (sugar-free)
  • 2–3 tbsp sugar-free sweet chili sauce or 1–2 tsp sambal oelek + 1–2 tsp granular keto sweetener
  • 1 tbsp sriracha (check labels for added sugar)
  • 1–2 tsp lime juice, plus zest to taste
  • Pinch of salt
  • For the Slaw and Tacos: 2 cups shredded cabbage or slaw mix
  • 2 tbsp cilantro, chopped
  • 1 small avocado, sliced
  • 1 green onion, thinly sliced
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • 6–8 low-carb tortillas or lettuce leaves for wraps
  • Optional: pickled jalapeños, radish slices, extra lime wedges

Method
 

  1. Pat the shrimp dry. Moisture prevents crisping, so blot well with paper towels.
  2. Mix the coating. In a shallow bowl, combine almond flour, crushed pork rinds, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Beat the eggs. Place the eggs in a second bowl for dipping.
  4. Coat the shrimp. Dip each shrimp in egg, then press into the flour–pork rind mix until fully coated. Set on a plate.
  5. Make the sauce. Whisk mayo, sugar-free chili sauce (or sambal plus sweetener), sriracha, and lime. Taste and adjust heat and sweetness. Set aside.
  6. Prep the slaw. Toss cabbage with cilantro, lime juice, salt, and pepper. Add green onion if you like a little bite.
  7. Heat the oil. Add enough avocado oil to thinly coat a large skillet and heat over medium to medium-high until shimmering.
  8. Cook the shrimp. Fry in batches 1–2 minutes per side, until golden and opaque. Don’t crowd the pan. Transfer to a wire rack or paper towel–lined plate.
  9. Toss with sauce. Place the cooked shrimp in a bowl and gently toss with just enough bang bang sauce to coat. Reserve some for drizzling.
  10. Warm the tortillas. Heat low-carb tortillas in a dry skillet for 15–20 seconds per side, or use crisp lettuce leaves for extra low-carb.
  11. Assemble. Fill each tortilla with slaw, a few shrimp, avocado slices, and any extras. Drizzle with more sauce and a squeeze of lime.
  12. Serve immediately. Garnish with cilantro and enjoy while hot and crisp.