May 11, 2019

Cleaned Up Bang Bang Shrimp!

Bang Bang Sauce
1/3 cup mayonnaise (Primal Kitchen, Vegan, or homemade)
2 Tbsp sweet chili sauce (recipe below)
2 Tbsp Sriracha

Sweet Chili Sauce
3.5 Tbsp white wine vinegar
2 Tbsp water
1.5 Tbsp honey
1 clove garlic, minced
1 tsp chili flakes
1/2 tsp minced ginger
1/8 tsp cayenne
Pinch of salt

1lb shrimp, peeled, deveined
2 Tbsp tapioca flour
Avocado oil spray
1 cup cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup minced cilantro
2 green onions, sliced
2 Tbsp avocado oil or olive oil
1 Tbsp white wine vinegar
1/2 Tbsp honey
Pinch of salt
Tortillas or Greens

1. Make the sweet chili sauce: Combine all ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer until thickened. Let cool then mix with the mayonnaise and Sriracha
2. Make the bang bang sauce: Combine sauce ingredients in a small bowl and stir until blended
3. Make the slaw: In a large bowl combine the shredded cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.
4. Cook the Shrimp: Heat a large skillet over high heat and spray with avocado oil or olive oil. Toss shrimp with tapioca until covered and place in skillet. Saute, stirring and turning for 4-6 minutes until golden. Toss with Bang Bang sauce.
5. Serve with your favorite flour or gluten free tortillas or greens for a salad to lighten it up!
  1. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired

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