This recipe from Hayley Lucero (@realfoodwithaltitude) is a delicious spin on the famous appetizer. It's dairy-free, easy to make, Whole30 and Paleo compatible.
- 2 lbs Shrimp
- 1 tbsp ghee
1 tbsp Avocado Mayo (I like Chosen Foods)
- 1 tsp Coconut aminos
1 tbsp Sweet chili sauce (I like Yai Thai)
1 tbsp Sriracha (I like Yellow Bird)
- 1 tsp Garlic powder
Bang Bang Sauce
Heat a pan to medium-high heat and add ghee to melt in the pan.
Pat dry the shrimp and season them with salt and pepper.
Place shrimp in the pan and cook on one side for about 3 minutes. Flip the shrimp and cook on the other side for about 3 minutes.
Combine all the Bang Bang Sauce ingredients into a bowl and whisk together.
Pour Bang Bang Sauce over the shrimp and mix together. Reserve some for dipping, drizzling or however else you want to use the sauce. Serve and enjoy!
- Use any cooking method you like for the shrimp- pan, grill, air fryer.
- I like serving this over coleslaw or other veggies, but they would go great in some tacos too!
- This is a Whole30 compatible meal, but be sure if you use various brands from the ones mentioned to double check ingredients.
- If you want the sauce to be spicier, add extra sriracha to the bang bang sauce.