Bang Bang Shrimp Salad (Edit recipe)

This Spicy Bang Bang Shrimp Salad is topped with fresh vegetables, spicy shrimp, crisp lettuce, and a spicy tangy sauce. It's perfect for a quick meal or to make ahead for healthy lunches.

10 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	25 g
Carbohydrates:	13 g
Protein:	25 g
Cholesterol:	267 g
Sodium:	1240 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.

Serves: 4

Ingredients

1.5 lb Raw Shrimp, (peeled and deveined)
6-8 cups Romaine Lettuce
1 cup Cherry Tomato, halved
1 cup Carrots, Shredded
.5 cup Red Onion, diced
.5 cup Mayonnaise
.25 cup Sriracha, (I use Yellowbird )
2 tsp Coconut Aminos
2 tsp Rice Vinegar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut your cherry tomatoes in half and dice your red onion.
In a small bowl combine the mayo, Sriracha, coconut aminos, and rice vinegar.
Add avocado oil or olive oil to a large skillet and heat over medium heat/medium high heat. Add the shrimp to the hot pan and cook for 4-5 minutes or until pink or opaque.
Once the shrimp are cooked, transfer them to a large mixing bowl pour 2/3 of the sauce into the bowl, and coat the shrimp in the bang bang sauce. Save a little bit of the sauce to drizzle on top of the salads.
Assemble your salads. In either a large serving bowl or separate serving bowls, lay down a bed of lettuce in the bowl, then layer in your veggies, and top with your shrimp and extra sauce.
Optional- top with sesame seeds, green onions, and a squeeze of lime juice.

Notes

Traditional bang bang sauce is made with sweet chili sauce, which usually contains processed sugars. Since bang bang sauce is a mix of sriracha, sweet chili sauce, and mayo I use Yellowbird Blue Agave Sriracha which gives it the sweetness that would traditionally come from the chili sauce but without the processed sugars. An easy way to get the shrimp smell out of your shrimp is to place your peeled and deveined shrimp in a bowl, sprinkle a teaspoon of salt over your shrimp, and stir for one minute. Then rinse your shrimp in a colander under cold water, place it back in the bowl, and repeat that two more times. Why is it called bang bang shrimp? "Bang Bang Shrimp" comes from a popular dish served at Bonefish Grill restaurant. The name "Bang Bang" is believed to come from the spicy sauce that coats the shrimp, giving it a flavorful "kick" or "bang." The shrimp are typically coated in a spicy mayonnaise-based sauce, and when they are tossed or coated in this sauce, it creates a distinctive and bold flavor profile that packs a punch, hence the name "Bang Bang Shrimp." Is bang bang the same as yum yum sauce? Bang Bang sauce and Yum Yum sauce are similar in some ways but they are not the same. Both sauces are creamy and often used as condiments or for dipping, particularly with seafood or Asian-inspired dishes. Bang Bang sauce typically consists of a mixture of mayonnaise, Thai sweet chili sauce, and Sriracha or other hot sauce, giving it a spicy and tangy flavor. It's usually used to coat shrimp or as a dressing for salads. Yum Yum sauce is a popular condiment in Japanese steakhouse restaurants. It's a creamy and mildly sweet sauce made with mayonnaise, tomato paste, sugar, and other seasonings. Yum Yum sauce is commonly served with hibachi-style grilled meats, seafood, and vegetables. If you have leftover shrimp you can store it in an airtight container in the refrigerator for up to 3 days. I love using the leftover bang bang shrimp to make shrimp skewers on the grill. Another way I use the leftover shrimp is to add it to a bowl of rice with some vegetables and make a stir-fry bowl. If you have any sauce left over you can store it in the refrigerator for up to a week. You can use it to coat chicken, add it to other salads, as a dipping sauce for dumplings or egg rolls, or top scrambled or fried eggs with it.