Paleo Bang Bang Shrimp over Chili-Mint Slaw

When something is named "Bang bang," don't you just want to try it? Just because of the name? With a name that exciting these things must be pretty awesome. How could they not be? That's how I felt when I started hearing about these. When I found out they are crispy shrimp smothered in a spicy aïoli, I was sold.

Unfortunately, the original restaurant version of this dish is breaded, deep fried, and tossed in a mystery mayo. Shrimp themselves are actually a great source of minerals and antioxidants! I love to checking out World's Healthiest Foods for a quick overview of the antioxidant properties of different ingredients. Reading up on the selenium content and antioxidant profile of shrimp was the nail in the coffin: now I have to try making Bang Bang Shrimp. Just for the antioxidants, you know.

I started swapping out the mystery ingredients in the restaurant version of Bang Bang Shrimp, adding back real foods. The result? BANG! Not only could I eat these shrimp all day long (yum!!) but I wouldn't feel guilty about it. Not for a second. Served over slaw marinated in a chili-mint vinaigrette, this meal is somehow light and satisfying all in one fell swoop.

Bang Bang Shrimp with Chili-Mint Slaw

Paleo, Gluten-Free, Grain-Free | Caitlin Sherwood |

Shrimp in a spicy, cream sauce. Served over a fresh slaw.

Serves: 2-3 | Total Active Time: 45 minutes

Ingredients:

10 ounces deveined and shelled raw shrimp (if using frozen, allow them to thaw first)
1 clove garlic
1 tablespoon coconut oil
3 tablespoons coconut flour
1 tablespoon chili garlic sauce
3 tablespoons paleo mayonnaise (try making your own!)
1/4 teaspoon salt
1/4 head green cabbage
1 large carrot
4-inch piece diakon radish
1/4 cup minced fresh mint
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon chili garlic sauce
2 tablespoons apple cider vinegar OR rice vinegar
2 tablespoons sesame oil
2 teaspoons coconut aminos OR soy sauce

Directions:

Prepare the sauce. Whisk together Paleo mayo, chili garlic sauce, and salt. Set aside.
Prepare the shrimp. Heat the coconut oil over medium heat in a large skillet. Mince the garlic, and when the oil is hot, add it to the pan.
While the garlic sautés, toss the shrimp in the coconut flour. Once coated, place the shrimp in the hot oil. Carefully flip the shrimp after a few minutes. Once the shrimp are pink and cooked through, remove them from the heat. Toss the shrimp in the chili mayo. Set aside while you prepare the slaw.
In a small bowl, whisk together in ingredients for the vinaigrette: Sriracha, vinegar, sesame oil, and salt.
Shred the cabbage, julienne the daikon radish and carrot, and mince the mint and cilantro. Chop the green onion. Toss all of the vegetables together, and then toss them in the vinaigrette. Set aside to marinade for 5 to 10 minutes. Serve fresh!

Featured