Carb-Wise: Bang Bang Shrimp
over Asian Greens & Sweet Chili Slaw
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
Bang bang, you’re fed! Have some fun with a style of cooking loosely filed under North American Chinese. You’ll dunk chubby shrimp into a blend of almond flour and coconut for a wonderfully textured coating. They go into the oven to bake and come out golden crusted on the outside and moist on the inside, ready for a drizzle (or dip) into a tangy sweet chili mayo sauce. Sautéed Asian greens and a quick slaw round out the order.
We will send you:
- 285g Shrimp
- 150g Shredded cabbage
- 1 Scallion
- 340g Asian greens (yu choy or gai lan)
- 60ml Sweet chili sauce
- 60ml Mayonnaise
- 30ml Rice vinegar
- 25g Shredded coconut
- 50g Almond flour
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Almonds, Eggs, Sesame, Shrimp
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
52 g
Saturated Fat
11 g
Sodium
2490 mg
Total Carb
49 g
Sugars
30 g
Protein
29 g
Fibre
11 g
Preparation
Prepare the shrimp
Preheat the oven to 450°F. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a small bowl, combine 1 tbsp of the mayo, 1 tsp water (double both for 4 portions), ⅓ of the spices and S&P. In a second small bowl, combine the almond flour, coconut, ½ the remaining spices and S&P. Coat the shrimp in the mayo mixture (shaking off any excess), then in the coconut mixture (pressing to adhere). Transfer to a lined sheet pan as you go.
Bake the shrimp
Bake the shrimp*, flipping halfway, 8 to 12 min., until crispy.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems. Thinly slice the scallion, separating the white bottom and green top. In a third small bowl, make the chili mixture by combining the chili sauce, vinegar and white bottom of the scallion. In a medium bowl, make the bang bang sauce by combining ½ the chili mixture and the remaining mayo.
Cook the gai lan
In a large pan, heat a drizzle of oil on medium. Add the gai lan and sauté, 1 to 2 min., until beginning to soften; season with the remaining spices and S&P. Add 1 tbsp water (double for 4 portions) and cook, partially covered, stirring occasionally, 2 to 3 min., until crisp-tender.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, remaining chili mixture and S&P.
Plate your dish
Divide the gai lan and slaw between your plates. Top with the shrimp. Garnish with the green top of the scallion. Serve the bang bang sauce on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
