Going Viral: Spicy Bang Bang Shrimp
with Jasmine Rice & Buttermilk Slaw
Cooking time
15 minutes
Servings
2/4
Calories
430 /serving
You saw a mouth-watering recipe on socials, you saved it on your phone but you never actually got all the ingredients to prepare it? We’re making this yummy internet hit happen IRL in just 15 minutes, spotlighting pan-crisped shrimp drizzled with a lusciously fiery sauce.
We will send you:
- 285g Shrimp (BAP-certified)
- 300g Coleslaw mix
- 1 Scallion
- 15ml Sambal oelek
- 1g Garlic powder
- 30ml Sweet chili sauce
- 20g Cornstarch
- 25g Mayonnaise
- 227g Pre-cooked jasmine rice
- 30ml Rice vinegar
- 30ml Buttermilk
Contains: Eggs • Milk • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
1 g
Sodium
1330 mg
Total Carb
63 g
Sugars
16 g
Protein
24 g
Fibre
3 g
Preparation
Make the slaw & sauce
- In a medium bowl, combine the coleslaw mix, buttermilk, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
- In a small bowl, combine the mayo, chili sauce, sambal oelek and remaining vinegar.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the garlic powder and S&P.
- Transfer to a bowl and slowly add the cornstarch; toss well.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the shrimp* and cook, 1 to 2 min. per side, until golden and cooked through.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl; season with S&P.
Finish & serve
- Thinly slice the scallion crosswise.
- Divide the rice and slaw between your bowls.
- Top with the shrimp.
- Drizzle with the sauce.
- Garnish with the scallion. Bon appétit!
Share Goodfood, get rewarded
Give friends & family our BEST offer! They get up to $153 OFF their first 4 Goodfood orders. You get $35 in Goodfood credits per referral—as soon as they place their first order.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
