If you like shrimp, I know you’ll love Bang Bang shrimp! Instead of building a burrito or taco bowl, I thought it would be fun to create some type of bowl with Bang Bang shrimp. You obviously can choose anything you’d like to add to your bowl. I thought lime, lettuce, rice and brussel sprouts made a good combo. Have fun creating your own Bang Bang shrimp bowl!

Ingredients:

• 1 pound raw shrimp, thawed, peeled and deveined

• 1 tablespoon creole seasoning

• 2 cups flour

• 1-2 tablespoons baking powder

• Oil for frying (grapeseed, vegetable, or canola)

• 5-6 scallions, sliced then whites and greens separated

• 2 cups brussel sprouts, shredded

• 4 mini bell peppers, sliced

• 2 cloves of garlic, smashed

• 2 cups cooked Jasmine rice

• Romaine lettuce, chopped

• 2 tablespoons soy sauce

• 1 lime, cut into wedges

Sauce:

• 1 cup mayo

• ½ cup sweet chili sauce

• 2 tablespoons sriracha

• 1 tablespoon rice vinegar

• 1 tablespoon chili oil

• 1 tablespoon soy sauce

• 2 cloves of garlic, minced

Instructions

Bang Bang sauce: In a medium sized mixing bowl whisk together all the sauce ingredients and set aside.

1. In the meantime, prep the shrimp. If using large shrimp, either cut in half to make smaller pieces or slice lengthwise to butterfly each shrimp into two.

2. Place shrimp in a bowl and toss with ⅓ cup of the bang bang sauce. Cover and keep refrigerated to marinate until ready to cook.

3. At this point plan your rice and brussel sprouts. Make rice, set aside. To begin brussel sprout, drizzle couple tablespoons of olive oil in a large pan over medium heat. Add scallions whites and saute for a minute or two. Then add shredded brussel sprouts, sliced peppers and garlic to pan. Season with soy sauce. Stir to combine and cook until veggies are tender and brussel sprouts begin char a little. Remove from heat, set aside.

4. Remove shrimp from the refrigerator.

5. To fry shrimp use a deep pan or medium sized pot and fill about two inches high with oil. While oil is heating, fill a mixing bowl with flour, baking powder and creole seasoning, mix to combine.

6. Working in batches, add some pieces of shrimp to the flour and toss gently. Test if oil is hot enough by sprinkling a little flour into oil. If it sizzles, it’s hot and ready. Before adding shrimp to the oil, shake off excess flour then carefully place into oil. Do not overcrowd the pot, work in batches. Keep heat on medium-low, as you’re working heat may be lowered if needed. Shrimp only needs to cook for a couple minutes. Make sure shrimp is cooking evenly by turning/flipping if needed. Once each piece becomes golden and begins to lightly brown, use a slotted spoon to remove cooked shrimp and transfer onto a plate with a paper towel on it to absorb excess oil.

7. Once all shrimp is cooked, place into the large bowl holding the bang bang sauce. Toss very gently until evenly coated. Then transfer to serving platter.

8. To build your bowls, serve: romaine lettuce, rice, brussel sprouts, shrimp and lime.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade