BANG BANG SHRIMP
INGREDIENTS
1 lb peeled and deveined shrimp
3-4 tbsp avocado oil (or any high heat oil for pan frying the shrimp)
1/2 cup mayonnaise (I used @followyourheart reduced fat vegenaise)
1/2 – 3/4 cup arrowroot flour/starch (I use @bobsredmill, cornstarch would work too
2-3 tbsp Huy Fong (@huyfongfoods) Chili Garlic Sauce (amount depends on how spicy you want it). Most grocery stores carry this sauce but if you can’t find it, sriracha with some red pepper flakes and garlic powder would probably work well too.
2 tsp coconut aminos or soy sauce
1-2 tsp coconut sugar (optional – adds a bit of sweetness, could sub any sugar)
1-2 tsp sesame seeds (optional)
A few sliced scallions (optional)
INSTRUCTIONS
- Mix together the mayonnaise, chili garlic sauce, coconut aminos and sugar. Set aside.
- Coat the shrimp in arrowroot or cornstarch.
- Heat a skillet with the oil and pan fry the shrimp. They cook very quickly and you can tell they’re cooked when they’re white and pink and no longer have the translucence to them.
- Remove shrimp from skillet and toss in the sauce.
- Serve over cauliflower rice or any rice you prefer (romaine would be good too to keep the dish light).
- Top with sesame seeds and scallions.
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