Bang Bang Shrimp Salad

5 from 1 vote

This Bang Bang Shrimp Salad is loaded with crispy shrimp, fresh greens, crunchy vegetables, and a creamy sweet-and-spicy bang bang sauce. Tossed with a light cilantro shallot vinaigrette, it’s a fresh and flavorful meal with the perfect kick.

Prep Time20

Cook Time10

Total Time35

Course: Dinner, lunch

Cuisine: American

Keyword: Bang Bang Shrimp Salad

Servings:

Calories: 736kcal

Author: Sharon Farnell

Equipment

Food Processor

Ingredients

Shrimp

32 jumbo shrimp, peeled and deveined
¾ cup sparkling water, such as San Pellegrino
1 cup cornstarch, divided (see instructions)
canola oil, for frying

Bang Bang Sauce

2 tablespoon sweet chili sauce
2 teaspoon seasoned rice vinegar
2 teaspoon honey
2 ½ teaspoon sriracha
¾ cup mayonaise

Salad

6 oz baby spinach and arugula mix*
2 small carrots, shredded (about 1 cup)
1 medium cucumber, thinly sliced
1 cup grape or cherry tomatoes, halved
1 shallot, thinly sliced

Salad Dressing

½ cup cilantro
2 tablespoon organic apple cider vinegar
¼ cup extra virgin olive oil
1 teaspoon honey
½ small shallot

Toppings

1 tablespoon toasted sesame seeds
3 scallions, thinly sliced

Instructions

Make your Bang Bang sauce: combine all ingredients in a mixing bowl with a wire whisk. Cover and refrigerate until ready to use.
Combine spinach and arugula mix, carrots, cucumber, tomatoes and shallot in a large bowl and set aside.
Combine all dressing ingredients in a food processor and pulse 4-6 times until smooth and well combined. Transfer to a bowl or liquid measuring cup and set aside.
Batter and fry your shrimp: In a wide, deep frying pan or cast iron skillet, heat 2” of canola oil over high heat (oil should heat up in about 5 minutes- oil is ready for frying when a pinch of cornstarch disintegrates immediately when tossed into oil). Set a cooling rack over a sheet pan and set close to your work station for draining the shrimp.
While the oil heats, batter the shrimp. To a medium mixing bowl, add sparkling water. Slowly whisk in ¾ cup cornstarch (reserve ¼ cup for tossing shrimp). Take reserved ¼ cup of cornstarch and toss with peeled and deveined shrimp to coat. One by one, dip shrimp into cornstarch/sparking water mixture, shaking to remove excess liquid and CAREFULLY place into hot oil. Continue until you have an uncrowded layer of shrimp. Fry each shrimp 2 minutes per side, and remove to cooling rack once cooked. Repeat until all shrimp are fried.
While cooked shrimp cool slightly, toss the salad with dressing and divide into 4 salad bowls.
In a large mixing bowl, toss cooked shrimp with Bang Bang sauce until well coated. Using tongs, place 8 shrimp on top of each salad. Pour any excess sauce evenly over shrimp. Sprinkle each salad with ¼ tablespoon sesame seeds and thinly sliced scallion and enjoy!

Nutrition