Step 1: Pat the shrimp thoroughly dry with paper towels. This is a crucial step for achieving crispy results. In a shallow bowl, combine the almond flour, 1/4 tsp salt, 1/8 tsp black pepper, and garlic powder.
Step 2: In another shallow bowl, whisk the egg with the remaining 1/4 tsp salt and 1/8 tsp pepper.
Step 3: Set up your breading station. Dip each dry shrimp into the whisked egg, allowing any excess to drip off. Then, dredge the shrimp in the seasoned almond flour mixture, ensuring it’s evenly coated. Place breaded shrimp on a plate.
Step 4: Prepare the bang bang sauce: In a medium bowl, whisk together the mayonnaise, Sriracha, sugar-free sweetener, and rice vinegar until smooth. Taste and adjust Sriracha or sweetener to your desired level of spice and sweetness.
Step 5: Heat about 1-inch of oil in a large skillet or wok over medium-high heat. The oil is ready when a small drop of water sizzles instantly.
Step 6: Carefully add the breaded shrimp to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Work in batches if necessary to avoid lowering the oil temperature.
Step 7: Once cooked, transfer the crispy shrimp to a plate lined with paper towels to drain any excess oil.
Step 8: In a large clean bowl, gently toss the cooked shrimp with about two-thirds of the prepared bang bang sauce until well coated.
Step 9: Serve immediately, garnished with chopped green onions and sesame seeds. Offer the remaining bang bang sauce on the side for dipping.