Bam Bam Shrimp

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.

59 thoughts on “Bam Bam Shrimp

  1. Amazon just told me they shipped your book. I’m looking forward to serving something different. Congrats! I hope it becomes a bestseller.

    Like

  2. This looks amazing…. perhaps it doesn’t help that it’s nearly lunchtime for me! Will definitely be checking the book out on the book depository and goodreads

    Like

  3. Got my copy today and wow! Everything about it is beautiful! Thank you for all the hard work and love that went into making it. All the recipes look amazing. Just can’t decide what to make first!

    Like

  4. I got my copy of the book this morning. Wow! It’s an amazing, beautiful cookbook. I cannot wait to try all these recipes, things I thought I could never eat again! Thank you so much for all the effort, job well done!

    Like

  5. This is great that you’re offering this recipe. I just ordered your book on amazon today. I’m really looking forward to receiving it.
    You always have great recipes!

    Like

  6. Hi Russ!
    I’m a regular listener of the Balanced Bites podcast. I was so impressed with your interview and your story this morning! You are an amazing person. I found myself smiling on my way to work today listening to you and Diane chat. Thank you for sharing everything you have learned with the Paleo community. I look forward to purchasing Paleo Takeout and trying some of your recipes. I have to say I really appreciate that you don’t have a black and white approach to Paleo. I can’t see myself making homemade noodles, but I can certainly purchase some rice noodles and have an amazing, nutritious meal reminiscent of food I’ve enjoyed in Thailand. Great interview!

    Liked by 1 person

  7. Russ, you nailed it! Made this for dinner & it was delicious and surprisingly easy. I too have auto immune and this lifestyle has been beneficial to me. Thank you for making my journey a culinary adventure.

    Like

  8. this looks delicious! it’s too bad i’m allergic to shrimp, perhaps i could replace it with squid? will it ruin the taste?

    Like

  9. Thanks for the recipe.  Russ – please consider another photo of you.  I catch it in my peripheral vision and always think – what does a flying nun have to do with Paleo cooking? lol

    Like

  10. Russ, can you maybe do a youtube video on this recipe? When I made the batter (whipped egg whites mixed with starch) I got one big lump that was unable coat anything. Did you mean to perhaps coat the shrimp with the starch then egg whites? Any tips would be appreciated because this is such a fast recipe. The recipe turned out great (sans batter) and I am working through your cookbook now making one recipe a day. Delicious and very educational. Bravo and thanks for all your effort in making such a valuable, healthy resource available to us all.

    Like

    1. Hi Janine, I’ll add it to my list of potential videos, but fair warning that I will be traveling for the next 10 weekends so I may not have a chance to get to it anytime soon! :) Was the lump hard, like a dough, or did it just sit at the bottom of the bowl? Sometimes you have to whip the starch and egg a bit before it starts to turn liquidy, and the ambient temperature in your house can affect it, too – was it cold in the house? It should have a consistency of a runny batter – next time if you get a lump like that I would add a bit of cold water to it and see if that frees the starch up. Every brand of starch reacts a bit differently so that may be a factor, too. Hope that helps!

      Like

      1. That helps. I’ll give that a shot for sure. It was about 75 degrees and dough like texture.

        FYI Just finished making your pizza crust with a mix mash of toppings. Deelish! Congrats on filling a void in the paleo world.

        Like

        1. Hmmm…okay, I would say add a bit of water next time, it sounds like the starch dried up the liquid in the egg white. The ambient temp was perfect, so that wasn’t it! :) Glad you liked the pizza!

          Like

  11. Love the sound of this batter in the pic looks lovely and light and crispy will try and if as good as it looks will let you know or give you a mention in my blog :)

    Like

  12. I made this tonight and it was delicious! The flavor are complex, and yet the recope so quick and easy. Thanks for sharing!

    Like

    1. Happy New Year to you as well! Arrowroot starch would also work, but nut flours like almond or coconut flour won’t expand under heat like a starch would, which is critical to creating a “puffy” texture around the shrimp.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s