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Delicious, Creamy, sweet, spicy, and a little salty bang bang sauce brushed of tender grilled shrimp served with a bowl of hearty greens and 8 minute fried rice.
Ingredients
- 12-15 shrimp, peeled and deveined
- salt + pepper
Bang Bang Sauce
- 1/2 C Homemade Mayo (the recipe I use is in the NOTE)
- 3 tbsp Chili Sauce
- 1 tbsp chili garlic sauce
- honey, to taste
Fried Rice
- 2 C leftover brown rice
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 egg,
- coconut aminos, to taste (start with 3 tsp)
- 2 tbsp avocado oil
- 1 tsp sesame oil
- 2 dashes fish sauce (optional)
- brussel sprout slaw mix
- 1 green onion, sliced
Instructions
- Prepare fried rice: Pour 2 tbsp of avocado oil into a smoking hot skillet. Add yellow onion and stir continuously. Add chopped carrots (if using). When onion begins to brown and carrots start to soften, add garlic. Crack egg into the middle of the skillet. Stir rapidly to scramble the egg. Stir in 2 C of rice and frozen peas (if using). Season with coconut aminos, sesame oil, and fish sauce (optional). Taste and adjust to your liking.
- Prepare Bang Bang Sauce: Combine mayo, sweet chile sauce, chile garlic sauce, and honey in a bowl. stir or whisk till well incorporated.
- Prepare shrimp: Thread the shrimp onto skewers. Season with salt and pepper. grill till opaque.* Remove shrimp from grill and brush generously with the bang bang sauce.
- Serve over brussell slaw mix with a side of the fried rice and an extra drizzle of bang bang sauce. Top with sliced green onion. Enjoy!
Notes
I grilled my shrimp outside on the gas grill but you could easily use a grill pan.
MAYO
- 1-1/4 cup of light olive oil (do not use extra virgin olive oil), divided
- 1 egg
- 1/2 teaspoon salt
- 1/2 to 1 lemon, juiced
Keywords: stir fry, bowl, grill, shrimp