Description
A delightful mix of crispy shrimp, creamy sauce, and fresh vegetables, perfect for weeknight dinners or special occasions.
Ingredients
- 1 pound large shrimp (shell and tail removed)
- 1 cup mayo
- 1 teaspoon chili garlic sauce (or Sriracha)
- 2 tablespoons Thai sweet chili sauce
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Avocado oil for frying
- 4 cups cooked rice of your choice
- 1 large avocado, sliced
- 1 cup shelled edamame
- 1 cup julienned carrots
- 1-2 cups sliced English cucumber
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- Combine the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl to create the Bang Bang Sauce. Mix well and set aside.
- Heat avocado oil in a 12-inch cast iron skillet to 375 degrees F.
- Prepare the shrimp by ensuring they are thawed, shelled, and tailless. Set out three shallow bowls: one with cornstarch, one with a whisked mixture of almond milk, lemon juice, and egg, and the last with panko breadcrumbs mixed with kosher salt, pepper, onion powder, and garlic powder.
- Coat each shrimp in cornstarch, shake off excess, dip in the milk mixture, and finally coat in the panko mixture. Place on a plate.
- Fry the shrimp in batches for 2-3 minutes until golden brown, using a slotted spoon to transfer to a paper towel-lined plate.
- Toss the fried shrimp with half of your Bang Bang Sauce in a large bowl and reserve the remaining sauce for drizzling on top.
- To assemble, divide cooked rice among four bowls and top with sliced avocado, edamame, julienned carrots, and sliced cucumber.
- Add the shrimp and drizzle with remaining sauce. Garnish with cilantro and serve with lime wedges.
Notes
Let the coated shrimp rest for a few minutes before frying for better adherence. Avoid crowding the skillet while frying to maintain crispiness.
