Full disclosure, I've never had "bang bang" shrimp. This original recipe I worked from says it's a lightened up version of these yummy shrimp. We thought they were great, but I cannot vouch for the authenticity of them compared to the original.
Husband-Approved Salad with Amazing Shrimp
2 entree-sized salads
adapted from How Sweet Eats
1/2 lbs raw shrimp, peel and tail removed (this was about 20 shrimp for us based on the size we used)
cornstarch (enough to coat the shrimp)
1 Tbsp coconut oil
2-3 Tbsp mayonnaise
2 Tbsp Sweet Thai Chili Sauce (if you have access to a Trader Joe's, they have a great one that is SUPER cheap!)
2-3 tsp Sriracha (adjust to your taste)
1/2 medium-large head of cabbage*
1 small head of butter lettuce or 2 cups of spinach
1-2 Tbsp olive oil
Balsamic vinegar to taste
drizzle of honey
diced chives to serve
1/4 cup fresh cilantro, torn
*I used fresh green cabbage from the farm. Nappa Cabbage would also work just fine, but be a bit softer and milder. In either case, it will still be delicious!
Prepare your salad and shrimp sauce first. The shrimp will come together very quickly, so it's best to have the other ingredients ready to go (or make this with a friend/spouse and have one person do the shrimp while the other does the rest!). Thinly slice the cabbage and lettuce/spinach; toss into a large bowl. Drizzle in the olive oil, vinegar, and honey. Toss with your hands to evenly coat the greens and taste. Adjust your seasoning as desired. Set aside.
In a small bowl, mix together the mayo, Thai chili sauce, and sriracha. Taste and adjust as desired for more sweetness or spice.
Pat dry the shrimp with paper towels. Toss in the corn starch. Heat the coconut oil in a large skillet over medium-high heat. Place the shrimp in the hot skillet and cook until pink and opaque, about 3 minutes. When cooked, toss the shrimp in the shrimp sauce and coat the shrimp thoroughly.
Portion out the desired amount of dressed greens onto two plates. Split the coated shrimp between the two plates. Tear some cilantro over each salad and sprinkle some diced chives. Devour and repeat tomorrow night!