Lightened up bang bang shrimp! These succulent shrimp tossed in a sweet, spicy creamy sauce go great on any type of rice or lettuce wraps!
This bang bang shrimp recipe is so simple and easy. However, it is not lacking in flavor at all. It’s super quick to prepare as well as cook. I love serving these shrimp over cauliflower rice tossed with some rice vinegar. They are also great on lettuce wraps!
I use Trader Joe’s red Argentine shrimp for this recipe. They are hands down my favorite frozen shrimp. They almost taste like lobster!
Some other delicious shrimp recipe you might like:
Shrimp scampi cauliflower gnocchiPrint
Bang Bang Shrimp
1 lb. shrimp, peeled, deveined, tails off
1 tbsp olive oil
1/4 cup mayo
3 tbsp sweet chili sauce
1 tbsp sriracha, or more/less to taste
1/4 tsp of ground ginger
salt and pepper to taste
1 tbsp chopped green onion
lime wedges for serving, optional
lettuce cups, rice or cauliflower rice tossed in rice vinegar for serving, optional
Make sure your shrimp are dry and season them with a little bit of salt and pepper.
In a small bowl combine mayo with sweet chili sauce, ground ginger and sriracha, set aside.
Heat oil in a pan over medium high heat and spread the shrimp in a single layer on the pan. Cook both sides of the shrimp until lightly golden, about 2 minutes per side.
Pour in the sauce and toss the shrimp to completely cover them.
Top with green onion and remove from heat.
Serve shrimp by themselves or with rice, caulflower rice or lettuce cups!