So apparently this is a dish from Bonefish Grill. Admittedly I’ve never been there, but I’ve seen this recipe floating around Pinterest for years. It always looked really, really good but was coated in cornstarch and tossed in rancid vegetable oil mayo, which just sounded gross to me.

And then I thought, I can just make paleo bang bang shrimp. No cornstarch, no sketchy ingredients and no heart attack inducing vegetable oils.

Paleo Bang Bang Shrimp

This is my healthy take on paleo bang bang shrimp. No cornstarch, no sketchy ingredients and no heart attack inducing vegetable oils.
5 from 1 vote
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 883 kcal


  • 1 lb wild shrimp
  • 1/2 cup tapioca flour
  • 3 tbsp unflavored coconut oil
  • 1/2 cup healthy mayo
  • sriracha as much as you like, I added about 4 tbsp because I love spice


  • Heat the coconut oil over medium to medium high.
  • Coat each shrimp in tapioca flour.
  • Fry each shrimp until crispy on each side.
  • In a separate bowl, mix the mayo and sriracha.
  • Toss the sauce and shrimp together.
  • Optional: top with green onions.


Serve over rice or with cauliflower rice, if you'd rather keep things low-carb!


Serving: 1gCalories: 883kcalCarbohydrates: 26gProtein: 46gFat: 65gSaturated Fat: 24gCholesterol: 595mgSodium: 2117mgPotassium: 181mgSugar: 1gVitamin A: 35IUVitamin C: 9.3mgCalcium: 329mgIron: 5.3mg
Keyword healthy bang bang shrimp, paleo shrimp recipe, paleo sriracha shrimp
Tried this recipe?Let us know how it was!

Paleo Bang Bang Shrimp - No cornstarch, no sketchy ingredients and no heart attack inducing vegetable oils.#paleo, #fakeout
 Paleo bang bang shrimp are tender, spicy, and creamy! They make a fantastic healthy low carb seafood dinner recipe and are paleo, gluten-free, grain-free, refined-sugar-free, and so delish. Serve with rice or cauliflower rice #sugarfree #shrimp #seafood #paleorecipes.


  1. The worst shrimp ever!!! This put a jelly like slime over the shrimp rather than a fried coating. I had to throw away $15 worth of shrimp because it was not at all edible.

    • dani Reply

      I’m sorry to hear that. Sometimes if your oil isn’t hot enough before you add your food, it will soak up the oil rather than crisping up.

    • dani Reply

      You could try but it’d have a coconut flavor and wouldn’t be as crispy

  2. Didn’t see a serving size. Any idea for how many people this would be for?

  3. I made this tonight and WOW I was amazing my good!! I could have added a little more sriricha sauce. I made sure to get the shrimp extra crispy! I even placed it over some cauliflower! Very filling and very yummy!! ?

  4. Fabulous!! We loved it, served them on a fresh bed of spring mix.

  5. 5 stars
    This is really, really good! Definitely one of my favorite paleo recipes. I think the directions are a little unclear, though, which is why some are having trouble with this. After coating your shrimp, get your oil very hot, add a batch of shrimp one at a time (don’t crowd your pan), let cook, then flip and let cook on the opposite side. Remove fried shrimp to a plate with a paper towel to soak up excess oil (and stay crispy). Once all your shrimp is done, just before serving, toss the shrimp in the mixed sauce and top with green onions.

  6. Made this tonight after my daughter told me how amazing it was. I wholeheartedly agree with her… it was amazing! I have not cooked with tapioca flour before and it does have a stringy consistency when it’s cooking. However, that went away after I continued to fry it. Needless to say, this will become one of my regular meals to make! Thank you for sharing!

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