This is the shrimp bowl that makes takeout jealous.
You’ve got jumbo shrimp seared until they get those blackened edges and juicy pink centers like the photo. They’re tossed in herbs and served around a cup of creamy, spicy, slightly sweet bang bang sauce. One is already mid-dip and you know why.
The shrimp are smoky and tender with a little heat. The sauce is cool, tangy, and has flecks of parsley and chili. Together they’re impossible to stop eating. 2g net carbs per bowl and it’s ready in 12 minutes.
What You’ll Need
Serves 2, ∼2g net carbs per serving
For the blackened shrimp:
1 lb large shrimp – peeled, deveined, tails on for dipping
2 tbsp olive oil – or avocado oil for high heat
1 tbsp Cajun or blackened seasoning – sugar-free, check the label
1/2 tsp garlic powder – extra flavor
1/2 tsp smoked paprika – for those dark edges
1 tbsp fresh parsley, chopped – for garnish like the image
Salt and pepper – to taste
For the keto bang bang sauce:
1/3 cup mayonnaise – full fat, avocado oil mayo is best
2 tbsp sugar-free chili garlic sauce – or sugar-free sweet chili sauce
1 tbsp sriracha – or to taste for heat
1 tsp lemon juice – cuts the richness
1/2 tsp garlic powder – for punch
Pinch of chopped parsley – you can see it in the sauce
How to Make It
Step 1: Make the sauce
Whisk mayo, chili garlic sauce, sriracha, lemon juice, garlic powder, and parsley in a small bowl. Taste and adjust heat. Set aside. It gets better as it sits.
Step 2: Season the shrimp
Pat shrimp super dry with paper towels. Toss in a bowl with oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Coat every piece.
Step 3: Sear them hard
Heat a cast iron or heavy skillet over medium-high until smoking. Add shrimp in a single layer. Don’t crowd them. Cook 1.5-2 minutes per side until opaque with charred edges like the photo. Don’t overcook or they get rubbery.
Step 4: Finish and garnish
Toss hot shrimp with chopped parsley. Pile into a bowl. Put sauce in a cup in the center like the image.
Step 5: Dunk everything
Grab by the tail and dunk. Repeat until the bowl is empty.
Pro Tips to Level Up
No Cajun seasoning? Mix 1 tsp paprika + 1/2 tsp each garlic powder, onion powder, oregano + 1/4 tsp cayenne + salt and pepper.
Extra char: Use a grill or grill pan. Those dark lines equal flavor.
Sauce too spicy: Add 1 tsp powdered allulose or another tbsp mayo to mellow it.
Meal prep: The sauce keeps 5 days in the fridge. Cook shrimp fresh in 6 minutes.
Make it a meal: Serve over cauliflower rice or shredded lettuce. The sauce doubles as dressing.
This is what you make when you want restaurant flavor without the hidden sugar and $18 price tag.
