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
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.
The Domestic Man 
This will definitely be a recipe I try! Thanks for sharing!
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Michelle, let me know what you think of it when you make it, enjoy!
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I sure will!!!!
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I got the book this morning. wow!
Sent from my Verizon Wireless 4G LTE smartphone
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Awesome, glad you like it!
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Can’t wait to get my copy! So excited! Congratulations!
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Thank you!
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Reblogged this on Foodfhonebook and commented:
This is a great appetizer
Foodfhonebook
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OMG! This looks AWESOME!!!! Looking forward to trying this! Was just gifted a new Lodge Cast Iron Skillet!
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Michele, congratulations on your new gift, hope you like the recipe!
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oh my that looks amazing , thanks for sharing. It will be on the menu tonight!
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Awesome!
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This looks exquisie and your presentation and photos are lovely!
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Thank you!
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Amazon just told me they shipped your book. I’m looking forward to serving something different. Congrats! I hope it becomes a bestseller.
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Thanks Lisa! I hope it sells well too – the more sales, the more people have an opportunity to eat well and maintain their health :)
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looks amazing! <3 please visit my blog <3 https://enjoybypaula.wordpress.com
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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
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Cool, thanks Nikki!
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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!
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Ellen, happy to hear you like the book! I say start with a dish you’re very familiar with, to see how it stacks up against what you were expecting :)
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Very nice indeed. I love the plated shot.
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Thanks Conor!
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That seems yumm.
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Any recipe that has the words “bam” and “bam” in the title is one that I need to make ASAP, looks delicious.
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Haha, thanks Cate!
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I can’t wait to make this!!!
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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!
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Fawn, happy to hear you like the book!
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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!
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Thanks Rebecca!
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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!
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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.
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I made this tonight for my family, everyone loved it. Definitely a kid friendly recipe.
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Could you substitute anything for the egg white?
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Sorry nevermind! Just saw your note about a gelatin egg :)
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this looks delicious! it’s too bad i’m allergic to shrimp, perhaps i could replace it with squid? will it ruin the taste?
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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
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Haha, that’s the first time I’ve heard that! :)
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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.
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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!
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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.
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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!
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After listening to you on Balanced Bites last week, I became super excited to try your book and recipes. I’m totally trying this one first. Thank you!!
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Cool, glad you found me!
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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 :)
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Can this be prepped in the morning and then cooked in the evening?
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Patty, the sauce could definitely be made ahead of time, so you’d really just need to fry up the shrimp and toss it with the sauce. Hope that makes sense!
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Yeah it does, thank you
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I made this tonight and it was delicious! The flavor are complex, and yet the recope so quick and easy. Thanks for sharing!
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Hi Russ, Happy New Year! Do you think this one would work with almond flour or another tapioca/potato substitute? Thanks!
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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.
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BAM. this looks super delicious dude, can’t wait to try it! I’m bringing in more seafood into my diet, and this looks like a great addition! :)
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Can I use palm shortening instead of the ghee/lard/coconut oil?
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Julia, yep, that should work fine!
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Wow, I literally just made this and it’s amazing! I’m amazed how well it turned out using Tapioca starch in the batter. It was fun and easy to make but super delicious! I’m glad I found this site, thanks Russ!
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Happy to be of service!
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Really enjoyed the shrimp, didn’t care for the sauce (I’m not a huge fan of spicy stuff). Any grand ideas for other sauces that would go well with this for the spice averse?
Next time I’ll probably just do the shrimp, because it reminded me of the tempura shrimp I used to get at a favorite sushi place. Very light, lots of flavor, no guilt! Could see doing this with chicken, too.
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