This recipe from Hayley Lucero (@realfoodwithaltitude) is a delicious spin on the famous appetizer. It's dairy-free, easy to make, Whole30 and Paleo compatible.
INGREDIENTS
- 2 lbs Shrimp
- 1 tbsp ghee
BANG BANG SAUCE
- 1 tbsp Avocado Mayo
- 1 tsp Coconut aminos
- 1 tbsp Sweet chili sauce
- 1 tbsp Sriracha
- 1 tsp Garlic powder
- Salt
- Pepper
DIRECTIONS
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Heat a pan to medium-high heat and add ghee to melt in the pan.
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Pat dry the shrimp and season them with salt and pepper.
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Place shrimp in the pan and cook on one side for about 3 minutes. Flip the shrimp and cook on the other side for about 3 minutes.
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Combine all the Bang Bang Sauce ingredients into a bowl and whisk together.
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Pour Bang Bang Sauce over the shrimp and mix together. Reserve some for dipping, drizzling or however else you want to use the sauce. Serve and enjoy!
NOTES
- Use any cooking method you like for the shrimp- pan, grill, air fryer.
- I like serving this over coleslaw or other veggies, but they would go great in some tacos too!
- This is a Whole30 compatible meal but be sure if you use various brands to double check ingredients.
- If you want the sauce to be spicier, add extra sriracha to the bang bang sauce.