Tuesday, January 7, 2014

Paleo Bang Bang Shrimp Salad


I've never been to the Bonefish Grill, but a Google search would indicate their Bang Bang Shrimp is  worthy of adulation and attempts at recreation.

Paleo Fondue recently posted its own paleo reworking of the dish, and the photo and ingredient list were irresistible. When I set out to make the shrimp I wasn't sure if I was going to toss it in the accompanying sauce, or serve them out separately. I decided to coat the shrimp and then serve it up on top of our favorite Thai cashew salad.

YUM. Caveman loved this and it was easy to throw together. I recommend using coconut oil to cook the shrimp as I really think it added a nice flavor.


Paleo Bang Bang Shrimp Salad
adapted from Paleo Fondue

1 lb. jumbo shrimp
2 tbs. arrowroot starch
1 tsp. black pepper
1 tsp. garlic pepper
2 tbs. coconut oil

sauce:
1/2 cup coconut cream
 5 tbs. chili paste
1 1/2 tbs. raw almond butter
1 tbs. apple cider vinegar
juice of 1/2 lime

salad:
3 cups baby spinach
1 red bell pepper, thinly sliced
large handful of mushrooms
1/2 cucumber, sliced & quartered
2 carrots, sliced into thin ribbons
2 thinly sliced green onions
1/4 cup raw cashews

salad dressing: 
juice of 1/2 lime
1 tbs. coconut aminos
1 tbs. fish sauce
3 minced garlic cloves
pinch of stevia or palm sugar
1 tsp. rice wine or apple cider vinegar
pinch of black pepper

For salad, combine all vegetables and greens together in a large bowl. Stir dressing ingredients in a separate smaller bowl and pour over salad, tossing to coat.

For shrimp, rinse and pat them dry. Set aside. Combine arrowroot with pepper and garlic powder in a shallow dish.

Heat coconut oil in a skillet or wok over medium-high heat until melted. Dredge shrimp in arrowroot mixture and then cook in oil, 1-2 minutes a side.

For sauce, heat in a small pot until the coconut cream and almond butter are liquified and combined with other ingredients. Either serve as a dipping sauce alongside shrimp and salad, or coat shrimp in sauce and serve atop salad.

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