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Bang Bang Shrimp
$10.94 recipe/$2.73 serving
Bang bang shrimp is the perfect weeknight meal! The spicy, creamy bang bang sauce is poured over sautéed shrimp, making it much easier to make than most versions! This healthy recipe is gluten free, Whole30, keto friendly and made without mayo!
Soak cashews in boiling hot water 2-3 minutes (I use water from my kettle). You can also follow tips below on how to soak cashews without boiling water.
While the cashews soak, spray a large skillet with olive oil or avocado oil spray and add shrimp. Cook over medium heat 2-3 minutes per side.
Drain the soaking liquid from the cashews. Add the soaked cashews, fresh water, sriracha, coconut aminos and salt to a high speed blender.
Blend on high 1 minute.
Once shrimp are done cooking (they should form tight C shapes and be firm when you press on them), turn off the heat and pour the sauce over the shrimp.
Toss the shrimp in the sauce and serve.
If you are not doing a Whole30, you can also use garlic chili paste in place of the sriracha. Most sriracha sauces sold in stores have sugar, so to make this Whole30 friendly you can make your own sriracha or find one that is compliant. You could also use 1.5 tbsp. ketchup + 2 tsp. hot sauce in place of the sriracha if needed. This recipe uses soaked cashews to make the creamy sauce. Here are 3 other ways to soak cashews:
Countertop: Cover cashews with water and soak on the counter for 6-8 hours. Drain the water from cashews before use.
Microwave: Barely cover cashews with water in an extra large jar or bowl. Microwave 2:30 (be careful when removing from microwave, it will be hot). Drain the water from the cashews before use.
Stove top: Bring cashews and water to a boil. Boil 2-3 minutes. Drain cashews from water before use.
Store leftovers in the fridge up to 3 days. Reheat with low heat 350F 7-8 minutes or 3o second intervals in the microwave to not overcook shrimp.