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Bang Bang Shrimp

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

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)

Method
 

For the Beans
  1. Rinse and drain black beans.
  2. Transfer to a small bowl and stir in cumin, salt, and lime juice. Set aside.
For the Bang Bang Sauce
  1. 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.
  2. Place in the fridge to chill.
For the Shrimp
  1. Peel and devein the shrimp. Place on a paper towel lined plate to drain excess moisture.
  2. While the shrimp drains, preheat a cast iron skillet on medium low heat, add avocado oil and heat until shimmering.
  3. 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.
  4. 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.
  5. Once cooked, transfer shrimp to a fresh paper towel lined plate to drain excess oil.
  6. After a couple minutes when slightly cooled, toss the cooked shrimp in prepared bang bang sauce.
Build the Bowl
  1. Layer prepared rice, marinated beans, chopped red bell pepper, lettuce or greens of choice, and finally shrimp in a bowl or on a plate.
  2. 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.
  3. Enjoy!

Notes

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