This Bang Bang Shrimp Bowl is like a shrimp egg roll in a bowl topped with delicious bang bang sauce. Ready in just 20 minutes! A quick and easy dinner that's low on carbs too.
16oztri-colored coleslawgreen and red cabbage and carrots
4tablespooncooking oildivided
1teaspoongarlic paste
1tablespoonHoisin sauce
1teaspoonginger paste
1tablespoonsesame oil
4green onionschopped
Salt to taste
½cupwonton strips
BANG BANG SAUCE
1teaspoonSiracha sauce
2tablespoonThai sweet chili sauce
2tablespoonmayonnaise
Instructions
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 tablespoon 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 tablespoon 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.
Video
Notes
Cook shrimp until it turns completely pink. Remove from heat immediately after to preserve texture. Overcooking shrimp may result in a rubbery texture.Adjust the amount of wonton strips to reduce carbs.