We love to find lighter ways of enjoying our fave foods and this Bang Bang Shrimp Salad is soooo good that it's a frequent flyer in our kitchens, minus the guilt. Instead of breading and deep frying the shrimp, we roast those bad boys in the oven for a low maintenance meal and easy clean up. Meanwhile, you can whip up the veggies and sauce and have this on your table faster that you can say "Bubba Gump". This makes a great lunch or appetizer and also a wicked taco, take our word for it!
Ingredients for 2:
12 large, raw shrimp
1 teaspoon arrowroot or cornflour
salt & pepper
1 avocado, diced into 1/2 inch (1 cm) pieces
1 cucumber, peeled and diced into 1/2 inch (1 cm) pieces
1/4 cup mayonnaise (we prefer a good, organic mayo, not the low-fat stuff)
Juice of 1/2 lime
1-2 teaspoons of sriracha, depending on how you can take the heat
salt & pepper
black sesame seeds for decoration (optional)
Preheat the oven to 400F (200C). Place the shrimp on a lightly greased baking sheet and sprinkle with salt, pepper and arrowroot. Mix on the baking sheet until the shrimp are evenly coated. Bake for 6 minutes, turning halfway through, remove from the oven and set aside.
Combine the diced avocado and cucumber in a bowl.
Combine the mayonnaise, lime juice & sriracha. Season with salt and pepper to taste.
Add half the sauce to the diced veggies and combine. Place the cucumber avocado salad on a plate and top with the shrimp. Drizzle with some more sauce (always keep a little extra on the side) and sprinkle with black sesame seeds.