Bang Bang Shrimp

Pan fried shrimp coated in a sweet and spicy sauce.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

For the Shrimp

  • 24 shrimp
  • 6 tbsp corn starch
  • 6 tbsp avocado oil (can sub coconut oil, results vary)

For the Bang Bang Sauce

  • ¼ cup mayonnaise of choice (I used Best Foods Vegan)
  • 2½ tbsp Sriracha
  • 2 tbsp apple cider vinegar (can sub rice vinegar, or white vinegar)
  • 1½ tbsp sugar
  • ½ tsp sesame oil

For the Beans

  • 1 can black beans, rinsed
  • 1 juice from half of a lime
  • 1/2 tsp cumin
  • 1/2 tsp salt

For Serving

  • 2 cups jasmine rice prepared per instructions on package
  • 1 red bell pepper, diced
  • romaine lettuce, chopped (can sub any greens you prefer)

Instructions
 

For the Beans

  • Rinse and drain black beans.
  • Transfer to a small bowl and stir in cumin, salt, and lime juice. Set aside.

For the Bang Bang Sauce

  • Combine all ingredients in a small bowl, taste and adjust to your liking: add more sugar for sweetness, sriracha for heat, vinegar for acidity, or sesame oil for richness.
  • Place in the fridge to chill.

For the Shrimp

  • Peel and devein the shrimp. Place on a paper towel lined plate to drain excess moisture.
  • While the shrimp drains, preheat a cast iron skillet on medium low heat, add avocado oil and heat until shimmering.
  • Dredge shrimp in cornstarch using a small bowl and a spoon, or put shrimp and corn starch in a ziploc bag, and gently shake around to coat.
  • Once the oil is hot add shrimp to the pan. Cook on both sides until golden brown, about 4-6 minutes total for medium shrimp or 6-8 minutes for large or jumbo shrimp.
  • Once cooked, transfer shrimp to a fresh paper towel lined plate to drain excess oil.
  • After a couple minutes when slightly cooled, toss the cooked shrimp in prepared bang bang sauce.

Build the Bowl

  • Layer prepared rice, marinated beans, chopped red bell pepper, lettuce or greens of choice, and finally shrimp in a bowl or on a plate.
  • Garnish with extra Sriracha for heat and sesame oil for richness. Add a squeeze of lime for a fresh burst of acidity, and top with cilantro and avocado if you have it.
  • Enjoy!

Notes

Adapted, with love, from my friend Marae's recipe. Thanks Marae!