Boom to the Bang Shrimp Bowls is my healthier take on Bang Bang Shrimp. Boom to the Bang shrimp bowls are great for those meatless Fridays or if you’re just trying to get more seafood in your diet! This bowl is highly flavorful and can be customized to your tolerance for heat. But, like I always say, if you can’t take the heat….get out of the kitchen.
Begin by deciding on your base. You can use cauliflower rice, steamed rice, chickpea Risoni or any combination of these. Get your base cooking because the shrimp won’t take long. Then, prepare your Boom to the Bang Sauce. I like to make this in a mason jar as it will last in the refrigerator for a couple of weeks, and it is excellent to add to other dishes or even top your burger.
In the jar, add 1 cup of mayo, ¼ cup Trader Joe’s sriracha, 1 Tablespoon honey, 2 teaspoons rice wine vinegar (or you can substitute apple cider vinegar), and a teaspoon of coconut aminos (you can use soy sauce if you prefer). Whisk all ingredients well and adjust to your taste liking. Set aside.
Next, you’ll want to start your shrimp. Start with 1 pound of thawed, peeled, and deveined shrimp. I like to use Trader Joe’s Wild Argentinian Red Shrimp. They are meaty while still tender and have a richer flavor, more similar to lobster. Rinse and dry the shrimp. In a separate bowl, pour 1 cup of coconut flour, 1/2 cup of cornstarch or arrowroot flour, ½ teaspoon of salt, and ¼ teaspoon of pepper and mix well. Next, dip each shrimp in the flour mixture and be sure to cover both sides of the shrimp lightly.
Get a heavy bottom pan ready for searing. Drizzle your pan with 2 Tablespoons of Avocado oil and heat the pan to medium/high heat. You do not want the oil smoking. Sear the shrimp on each side for about 2 minutes and set aside. Cook the shrimp in batches so as not to overcrowd the pan. Once all shrimp are finished cooking, I like to toss my cabbage in the pan just long enough to heat through but not fully cook—around 30 seconds.
While your shrimp is cooking, dice some tomatoes, cucumbers, green onions, and anything else you might want to add to the bowl. (Great additions are sautéed mushrooms, carrots, edamame…)
Now it is time to build your bowls! Begin with your rice base of choice. Then toss on shrimp, cabbage, tomatoes, and cucumbers. Drizzle with your Boom to the Bang Sauce and sprinkle with green onions and the Nori Komi Furikake Japanese Multi-Purpose Seasoning. This Seasoning is like black gold. It makes the dish look professional and adds great flavor!!
Be sure to tweak this to your flavor preferences by adding or subtracting ingredients! Also, if you prefer an even crispier shrimp, use your air fryer. For the air fryer, still dip the shrimp in the flour but then follow with a light spray of Avocado oil spray and follow your air fryer
settings!
Boom to the Bang Sauce:
1 cup mayo
¼ Cup Siracha
1 Tablespoon Honey
2 teaspoons Rice Wine or Apple Cider Vinegar
1 teaspoon Coconut Aminos or Soy Sauce
Shrimp Bowls:
Cooked Rice, Cauliflower Rice, or Chickpea Risoni (or a combination)
1 pound thawed, peeled, and deveined shrimp (I prefer the Red Argentinian Shrimp)
1 bag chopped cabbage (purple, green, or combination)
Diced cherry tomatoes
Diced Cucumbers
Thinly sliced green onions
Nori Komi Furikake Japanese Multi-Purpose Seasoning