This weeknight dish will taste as if you’re eating a restaurant, ordering the bang bang shrimp. It’s super easy to make your shrimp crispy and delicious, without deep frying. Quickly tossing it in corn starch, then adding it to just a little bit of oil gives the shrimp a deep-fried crust, but a must healthier option!
Feel free to use any Bang Bang or Yum Yum sauce of your choice! (Tip: If it’s thick, add some lime juice.)
Serves about 2-3.
1/2 cups uncooked rice
4 tbsp olive oil + 1 tsp
1/2 lb shrimp, peeled and deveined
1/4 cup corn starch (enough to coat shrimp)
1 tsp salt and pepper
2 head bok choy, chopped about 1/4 inch diced1/2 cup cooked edamame
2 tsp. soy sauce
Bang Bang Sauce
Follow the directions on the package to cook the rice.
Heat a medium saute pan with 4 tbsp olive oil. While oil heats, pat shrimp dry and toss in the cornstarch. Test the oil by making sure the oil is hot enough to bubble. Lay shrimp in single layer in the pan, letting rest for about 2 minutes per side, then flipping over until just cooked through. (Should be slightly pink and curled up when cooked.) Remove from heat and season the crispy shrimp.
In the same pan, add 1 tsp olive oil and bok choy and pinch of salt. Toss until softened about 3-5 minutes.
When rice is cooked, add 1/2 cup cooked edamame, 2 tsp. soy sauce, toss, and set aside. (Adjust soy sauce to your taste.)
Prepare the Bowl: Layer (or mix in) the edamame rice and bok choy. Top with crispy shrimp.
Top with Bang Bang Sauce.