bang bang shrimp bowls
Easy recipes are my favorite, and there is nothing quite like this easy, sweet & spicy bang bang shrimp recipe! It takes less than 30 minutes to make, is macro-friendly, and is easily customizable depending on what veggies and carbohydrate you want to pair it with. I love to make this recipe into a bowl, but it can also be a salad, tacos, a wrap…you name it!
You can also make the sauce with only light mayo or only greek yogurt as the base–both are great, and this allows you to make a sauce that fits your macros. I love to also add a dash of toasted sesame oil to the sauce when I have it on hand.
If you don’t have the furikake seasoning, you can top your bowls with sesame seeds or black sesame seeds too!
Macros for the shrimp: 2g f/2g c/21g p
Macros for the whole bowl: 10g f/33g c/34g p
Ingredients for the shrimp:
1 bag of frozen shrimp
1 tbsp cornstarch
2 tsp light mayo
2 tbsp nonfat greek yogurt
2 tbsp sweet chili sauce
1 tsp siracha
salt, pepper, garlic powder
Ingredients for the bowls:
1-1&1/3 serving bang bang shrimp
1/2 medium zucchini, cooked your choice (I air fry mine)
1.5 oz avocado
1/2 cup jasmine rice
1 handful spinach
furikake seasoning and green onion to top with
Directions:
Prepare your shrimp. I defrost mine, then pat very dry. Once the shrimp are dry, season with salt, pepper, and garlic powder, and toss in cornstarch to give it a slight coating. Then, spray a pan well with cooking spray, and cook your shrimp until cooked through and pink. Once they are done, remove from a pan and toss into a bowl.
Mix together the greek yogurt, mayo, sweet chili sauce, and siracha to create your bang bang sauce. Add the sauce to the bowl of cooked shrimp and coat well.
Plate your shrimp with cooked zucchini (or the veggie of your choice–broccoli works great too!), a handful of spinach or your favorite greens, cooked rice, and avocado. Top with Trader Joe’s furikake seasoning and green onions. Enjoy!
