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Bang Bang Shrimp Salad

Prep Time20 mins
Cook Time10 mins
Total Time35 mins
Course: Dinner, lunch
Keyword: salad, shrimp
Servings: 4

Equipment

  • Food Processor

Ingredients

Shrimp

  • 32 jumbo shrimp, peeled and deveined
  • 3/4 cup sparkling water, such as San Pellegrino
  • 1 cup cornstarch, divided (see instructions)
  • canola oil, for frying

Bang Bang Sauce

  • 2 tbsp sweet chili sauce
  • 2 tsp seasoned rice vinegar
  • 2 tsp honey
  • 2 1/2 tsp sriracha
  • 3/4 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

  • 1/2 cup cilantro
  • 2 tbsp organic apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey
  • 1/2 small shallot

Toppings

  • 1 tbsp 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.
    2. Combine spinach and arugula mix, carrots, cucumber, tomatoes and shallot in a large bowl and set aside.
    3. 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.
    4. 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.
    5. While the oil heats, batter the shrimp. To a medium mixing bowl, add sparkling water. Slowly whisk in 3/4 cup cornstarch (reserve 1/4 cup for tossing shrimp). Take reserved 1/4 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.
    8. While cooked shrimp cool slightly, toss the salad with dressing and divide into 4 salad bowls.
    9. 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 1/4 tbsp sesame seeds and thinly sliced scallion and enjoy!