Bang Bang Shrimp Bowls

If you look through ANY food boards on Pinterest, you’ll be inundated with copycat ‘bang bang’ shrimp recipes.

What is that, you ask?

Well—I actually don’t know. I’ve never even had bang bang shrimp before from any of the restaurants claiming to serve it. Even though I’ve never tried it, my mouth still waters everytime I see it scroll across my screen while perusing Pinterest.

After 8+ years of being on Pinterest, I FINALLY decided to try my hand at this mythical dish.

This recipe probably varies a lot from any copycat version you’ve had. I didn’t fry the shrimp in a batter, and left out the sweet chili sauce (non-keto, so that’s a no go). The sauce that ended up on my shrimp was more like one you’d find in a spicy crab poke or sushi bowl. That’s not to say it wasn’t good—no, no. The sauce was so good you could drench the entire bowl with it.

I went with a slightly bibimbap feel with this bowl: thinly sliced zucchini, carrots, shiitake mushrooms, bean sprouts green onions and cabbage. Once you mix that all together with some cauliflower rice and your spicy shrimp, you’ll really get that Korean vibe.

Enjoy!

Bang Bang Shrimp Bowls

• Servings: 4
• Time: 20 mins
• Difficulty: Easy
• Print

Spicy shrimp bowls with plenty of veggies, giving you a hearty dose of flavor in every bite.

Ingredients

• 1 lb. raw shrimp, peeled and deveined
• 1 tsp. red pepper flakes
• 1/2 cup mayonnaise
• 3 TBS. Sriracha
• 1 tsp. sweetener (sugar, Erythritol, stevia)
• 2 tsp. rice wine vinegar
• 1 (12 oz) package cauliflower rice, cooked to package instructions
• 1 large zucchini, thinly sliced
• 8 oz. shiitake mushrooms, thinly sliced
• 1 clove garlic, minced
• 1 TBS. sesame oil
• 1/2 TBS. olive oil
• Red cabbage, bean sprouts, sliced green onions and sliced or shredded carrots, for serving

Directions

1. In a small container, whisk together mayonnaise, Sriracha, sweetener, and vinegar. Set aside.
2. Season shrimp with salt and 1/2 a teaspoon red pepper flakes. Set aside.
3. Heat olive oil and sesame oil in a large skillet over medium heat. Add zucchini, mushrooms, garlic and remaining red pepper flakes and stir-fry until crisp-tender, only around 2-3 minutes. Remove veggies to a plate.
4. Using same skillet, heat 1 tablespoon more olive oil, if needed. Add shrimp and cook until pink, about 3-4 minutes. Remove shrimp to a bowl to let cool.
5. Toss shrimp with 1/2 of the mayonnaise mixture. Place shrimp and zucchini/mushroom mixture on top of cauliflower rice (seasoned with salt and pepper). Top with cabbage, bean sprouts, green onions, and carrots. Serve with reserved mayonnaise mixture, if desired.

Step-By-Step Instructions

In a small container, whisk together mayonnaise, Sriracha, sweetener, and vinegar. Set aside.Season shrimp with salt and 1/2 a teaspoon red pepper flakes. Set aside.

Heat olive oil and sesame oil in a large skillet over medium heat. Add zucchini, mushrooms, garlic and remaining red pepper flakes and stir-fry until crisp-tender, only around 2-3 minutes. Remove veggies to a plate.

Using same skillet, heat 1 tablespoon more olive oil, if needed. Add shrimp and cook until pink, about 3-4 minutes. Remove shrimp to a bowl to let cool.

Toss shrimp with 1/2 of the mayonnaise mixture. Place shrimp and zucchini/mushroom mixture on top of cauliflower rice (seasoned with salt and pepper). Top with cabbage, bean sprouts, green onions, and carrots. Serve with reserved mayonnaise mixture, if desired.