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Bam Bam Shrimp

Hoca

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At long last, Paleo Takeout has arrived! To celebrate, I’d like to share one of my favorite recipes from the book. This “Bam Bam Shrimp” recipe is inspired by a certain shrimp dish found in a couple different chain restaurants across the United States.

One cool fact – when coming up with a title for the recipe (one that reminded readers of the original dish without infringing any copyright!), I was stumped. So I posed the question to the Paleo Takeout Facebook group and after a lot of great feedback, we decided on the term “Bam Bam Shrimp”, since it got the point across and had a bit of a Paleolithic (in other words, Flinstones) feel to it. Other frontrunners included Bazinga Shrimp, Dynamite Shrimp, and Whiz Bang Shrimp.

I want to take a second and thank everyone for your continued support, enthusiasm, and readership. Paleo Takeout began as a whim, then an eBook, and now it’s finally here as a full-scale print book, and easily the most challenging (and rewarding) project I’ve ever undertaken. The book is now available online and in stores, wherever books are sold. If you’re an international reader, please note that Book Depository ships worldwide for free.

Bam Bam Shrimp - Paleo, Primal, Gluten Free​

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

SAUCE:
3 tbsp high quality mayonnaise
1 tbsp honey
1 tbsp lemon juice
1 tsp Frank’s RedHot Sauce, or more to taste
1 tsp chipotle chili powder
1/4 tsp sea salt
1/4 tsp white pepper

BATTERED SHRIMP:
1/4 cup lard, ghee, or coconut oil
1 large egg white
1/4 cup potato starch (tapioca starch okay)
1 tsp sea salt
2 lbs raw shrimp, peeled
2 green onions, sliced
sesame seeds, to garnish


1. Combine the sauce ingredients in a small bowl and set aside.

2. In a wok or skillet, heat the lard over medium-high heat until shimmering, about 5 minutes. As it warms, whip the egg white until frothy, then add the starch and salt and stir to combine into a batter. Toss the shrimp in the batter to coat.

3. Add the coated shrimp to the wok in batches and fry until golden brown, about 5 minutes per batch, then place on paper towels to drain.

4. Toss the shrimp with the sauce and green onions, then garnish with sesame seeds and serve.

** For Whole30 and AIP modifications, be sure to visit my full guide here.
 
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