Crispy Bang Bang Shrimp
Crispy Bang Bang Shrimp
Ingredients
For the Crispy Shrimp
- 800 g raw shrimp
- 60 g corn starch
- salt, to taste
- cooking spray
For the Bang Bang Sauce
- 180 ml low calories sweet chili
- 2 tablespoons low fat mayonnaise
- 2 tablespoons Greek yogurt
- 4 teaspoons stevia
- 4 teaspoons garlic powder
- salt, to taste
- black pepper, to taste
- green onions, chopped, for sauce
For the Cucumber Salad
- 2 cucumber, sliced
- 4 teaspoons garlic powder, or minced garlic
- 20 ml sesame oil
- 20 ml soy sauce
- 1 pinch gochugaru, or chili powder
- green onions, chopped
- sesame seeds
- salt, to taste
- pepper, to taste
Toppings
- 500 g rice, cooked
- green onion, chopped
- sesame seeds
Instructions
- 1
Lightly season the 800g raw shrimp with a pinch of salt.
⏱️ 2 min
- 2
Add the seasoned shrimp and 60g of corn starch into a large container or bowl. Shake or toss to coat the shrimp evenly.
⏱️ 3 min
- 3
Place the coated shrimp in an air fryer basket in a single layer, working in batches if necessary. Spray the shrimp generously with cooking spray.
⏱️ 3 min
- 4
Cook the shrimp in the air fryer at 380°F (193°C) for 6-8 minutes, or until golden brown and crispy, flipping halfway through.
⏱️ 8 min•🌡️ 380
- 5
While the shrimp cooks, prepare the bang bang sauce: Into a large bowl, add 180ml low calories sweet chili, 2 tablespoons low fat mayonnaise, 2 tablespoons Greek yogurt, 4 teaspoons stevia, 4 teaspoons garlic powder, salt and black pepper to taste, and some chopped green onions. Mix well until combined.
⏱️ 5 min
- 6
Once all the shrimp is cooked, add the crispy shrimp into the bowl with the prepared bang bang sauce and mix well to coat all the shrimp evenly.
⏱️ 2 min
- 7
Prepare the cucumber salad: Into a separate large container or bowl, add 2 sliced cucumbers, 4 teaspoons garlic powder (or minced garlic), 20ml sesame oil, 20ml soy sauce, a pinch of gochugaru or chili powder, chopped green onions, sesame seeds, salt and pepper to taste. Mix well to combine.
⏱️ 5 min
- 8
To serve, divide 500g of cooked rice among 4 serving bowls. Top each with a portion of the sauced shrimp and a portion of the prepared cucumber salad.
⏱️ 2 min
- 9
Garnish each serving with additional chopped green onions and sesame seeds. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Bang Bang Shrimp
For the Crispy Shrimp
- 800 g raw shrimp
- 60 g corn starch
- salt, to taste
- cooking spray
For the Bang Bang Sauce
- 180 ml low calories sweet chili
- 2 tablespoons low fat mayonnaise
- 2 tablespoons Greek yogurt
- 4 teaspoons stevia
- 4 teaspoons garlic powder
- salt, to taste
- black pepper, to taste
- green onions, chopped, for sauce
For the Cucumber Salad
- 2 cucumber, sliced
- 4 teaspoons garlic powder, or minced garlic
- 20 ml sesame oil
- 20 ml soy sauce
- 1 pinch gochugaru, or chili powder
- green onions, chopped
- sesame seeds
- salt, to taste
- pepper, to taste
Toppings
- 500 g rice, cooked
- green onion, chopped
- sesame seeds
Instructions
- 1
Lightly season the 800g raw shrimp with a pinch of salt.
⏱️ 2 min - 2
Add the seasoned shrimp and 60g of corn starch into a large container or bowl. Shake or toss to coat the shrimp evenly.
⏱️ 3 min - 3
Place the coated shrimp in an air fryer basket in a single layer, working in batches if necessary. Spray the shrimp generously with cooking spray.
⏱️ 3 min - 4
Cook the shrimp in the air fryer at 380°F (193°C) for 6-8 minutes, or until golden brown and crispy, flipping halfway through.
⏱️ 8 min•🌡️ 380 - 5
While the shrimp cooks, prepare the bang bang sauce: Into a large bowl, add 180ml low calories sweet chili, 2 tablespoons low fat mayonnaise, 2 tablespoons Greek yogurt, 4 teaspoons stevia, 4 teaspoons garlic powder, salt and black pepper to taste, and some chopped green onions. Mix well until combined.
⏱️ 5 min - 6
Once all the shrimp is cooked, add the crispy shrimp into the bowl with the prepared bang bang sauce and mix well to coat all the shrimp evenly.
⏱️ 2 min - 7
Prepare the cucumber salad: Into a separate large container or bowl, add 2 sliced cucumbers, 4 teaspoons garlic powder (or minced garlic), 20ml sesame oil, 20ml soy sauce, a pinch of gochugaru or chili powder, chopped green onions, sesame seeds, salt and pepper to taste. Mix well to combine.
⏱️ 5 min - 8
To serve, divide 500g of cooked rice among 4 serving bowls. Top each with a portion of the sauced shrimp and a portion of the prepared cucumber salad.
⏱️ 2 min - 9
Garnish each serving with additional chopped green onions and sesame seeds. Enjoy!
⏱️ 1 min