TIOT: Bang Bang Shrimp (Paleo and Restaurant (somewhat) style)

Leave it to me...... I messed up the meal plan!!!!!!!!!!!!!!!!!!!!
There was a reason - I can't remember why now - OH, the baby.

She likes to get me all flustered and leech onto my leg and throw fits and tantrums and make it literally impossible for me to do ANYTHING, let alone break down chicken wings and stand over a pan of frying grease..... yeah, right. She laughs at my attempts - LAUGHS AT THEM!!!!!!!!! (evil child)

Anyways, she threw a fit of all fits and I just wasn't in the mood to try and battle her and do my recipe.
I've also realized I am going to change the name on Wednesdays to Water Food or Whatever is Left Wednesdays and use that as a leftover day sometimes because I cook for a family of 4... of which 2 of us really only eat, and cooking every evening and having the leftovers pile up is wasteful and not the best management of my time - which I am also trying to do better at.

So, back to TIOT - I ended up making some hot wings, not the Chinese ones but I also made the bang bang shrimp, which would have been a future TIOT, but is being done now instead!

I've never had traditional Bang Bang Shrimp from any of the restaurants that serve it, but I have had what I believe is similar - Rock Shrimp from my local sushi restaurant. Crispy fried shrimp in some amazing slightly spicy sauce.... so good. Well these are great too!

You will need:

(Paleo Bang Bang Shrimp inspired from paleofondue.com recipe for Paleo Bang Bang Shrimp)

1 lb raw, shelled shrimp (any size, but I used medium)
4 tbs EV Coconut oil
deep medium size sauce pan for frying

(for the coating)
1/2 cup arrowroot starch - USE FLOUR FOR "TRADITIONAL" RECIPE AND ADD PANKO
2 tbs garlic powder
2 tsp red pepper flake
2 tsp black pepper
chopped green onion for garnish/taste
 

(for the dressing)
1/2 C mayo
1 tbs sriracha
1 tbs chili garlic paste/sauce
1 tsp rice vinegar (if desired)
1 tsb sweetener (sugar or replacement - I didn't use any)

Here is what to do:

 

Shell your shrimp and set aside.

Combine starch (or flour) and seasonings in bowl

Toss and coat all shrimp in 'breading'

**some will coat once, dip in an egg mixture and coat again - I felt the less coating the better, and they were still crispy and very well flavored, so do as you please here

In the saucepan, melt coconut oil on med-high heat to deep fry the shrimp - I used about as much oil as would cover the shrimp halfway and just flipped them during the frying process, not much oil is really needed

Place shrimp in pan, careful not to overcrowd and fry on each side, about 2 minutes at most, or until crispy and cooked through

 

While frying, combine the mayo, sriracha, chili paste and rice vinegar in a bowl, mix well

 

Place fried shrimp in a bowl and spoon about 2 - 3 tbs of the sauce on top and toss to coat evenly, garnish with green onion (which I forgot and am sad about because it would have been good)

the little fried goodies

sauce (lots of it - so good on EVERYTHING!) and little golden goodies

toss to coat!

drool........

 



Well I hope you enjoy this recipe as much as I did! My daughter didn't try them, but I am sure she would love them as she loves sriracha, and the husband approved (even in the coconut oil and with the starch!)

 

I will be making these OFTEN!