Guys, this is a mouthful in the best way possible. It’s all the things you know and love about bang bang shrimp, combined with the most trendy, new, healthy, quick dinner food — the egg roll in a bowl.
Raw Shrimp | Tri-Colored Coleslaw Cooking Oil | Garlic Paste Hoisin Sauce | Ginger Paste Sesame Oil | Green Onions Wonton Strips BANG BANG SAUCE Siracha Sauce Thai Sweet Chili Sauce Mayonnaise
INGREDIENTS
In a bowl, mix together mayo, Sriracha and Thai sweet chili sauce to create the bang bang sauce. Set aide. In a large skillet, dutch oven or wok, heat 2 tbsp cooking oil on medium-high. Add thawed, raw shrimp to skillet. Sprinkle with a little salt. Stir continuously, cooking for about 4-6 minutes or just until all the shrimp turn completely pink, then transfer shrimp to a prep bowl.
Add 2 remaining tbsp of cooking oil to skillet. Keep heat at medium high. Add garlic and cook for one minute. Then add coleslaw mix. Stir and cook for 3 minutes. Add Hoisin sauce, ginger paste, sesame oil and cooked shrimp. Stir to combine then remove from heat.
Fill two bowls with the shrimp and cabbage mixture. Top with won ton strips and bang bang sauce and serve immediately.
"This recipe is simple and delicious. It will become a staple for me It’s low carb and relatively low calorie"