Red Meat Allergy Friendly Paleo Bang Bang Shrimp
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ cup arrowroot starch
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 3 tbsp avocado oil, divided
For the bang sauce
- ½ cup full-fat coconut milk
- 3 tbsp paleo-compliant chili garlic sauce (such as sambal oelek — check for no added sugar or soy)
- 1 tbsp coconut aminos
- 1 tbsp honey
- 1 tsp rice vinegar
- ¼ tsp fine sea salt
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Whisk together the full-fat coconut milk, chili garlic sauce, coconut aminos, honey, rice vinegar, and 1/4 tsp salt in a small bowl until smooth and uniform. Set aside.
- 2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, whisk together the arrowroot starch, 1/2 tsp salt, black pepper, and garlic powder. Add the shrimp and toss until each piece is evenly coated, shaking off any excess.
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