Bang Bang Shrimp Salad

Crisp, peppery arugula and fresh vegetables are brought to the next level when paired with our healthy Bang Bang Shrimp and Bang Bang Dressing. Indulge in a flavorful, vibrant and gluten-free salad recipe that will bring your palate to life with each satisfying bite.

Ingredients

Bang Bang Dressing

• 1/4 cup nonfat plain Greek yogurt (gluten free if needed)
• 2 Tbsp Thai sweet chili sauce
• 1/2 Tbsp sriracha sauce
• 1/2 Tbsp honey

Salad

• 4 cups arugula
• 1 avocado, pitted, peeled and sliced
• 1/2 medium red onion, diced
• 1 cup shaved carrots
• 3/4 cup chopped English cucumber
• 1/2 cup sliced cherry tomatoes
• 1/4 cup toasted sliced almonds

Bang Bang Shrimp

• 1 sliced thin green onion
• 1/2 lb (about 12) large raw shrimp, peeled, deveined and tails removed
• 1/2 cup almond flour
• 1 cup gluten-free plain panko bread crumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 large egg
• 2 Tbsp water
• 1/4 tsp ground black pepper
• 1/4 tsp Kosher salt
• Non-stick cooking spray

Preparation

Bang Bang Dressing 

• In a small bowl, whisk together all of the ingredients until well combined. Cover with plastic wrap and refrigerate until ready to use.

Salad 

• In a large serving bowl, combine all of the ingredients and lightly toss. Cover with plastic wrap and refrigerate until ready to serve with the shrimp and sauce.

Bang Bang Shrimp 

• Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
• Place three medium mixing bowls in a line. In the first bowl, add the flour. In the second, whisk together the eggs, water, black pepper and salt. In the third, mix together the bread crumbs, rosemary, garlic powder, onion powder and smoked paprika.
• In small batches (about 4 or 5 shrimp at a time), coat the shrimp in the flour, then dredge in the egg mixture and then coat with the panko mixture. Place on the prepared baking sheet and repeat with the remaining shrimp.
• Lightly spray the shrimp with cooking spray. Bake for 10 to 12 minutes until the tops are lightly golden. Remove from the oven, gently turn the shrimp over with tongs and lightly spray with cooking spray again. 
• Return to the oven and bake for another 5 to 8 minutes, or until crispy and lightly golden brown. Remove from the oven and allow to cool slightly.
• Divide the salad into 4 serving bowls with 3 shrimp and drizzle with 1 tablespoon of Bang Bang dressing. Serve immediately. Store any remaining dressing in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

Serving size:

• 3 shrimp 
• 1 cup salad 
• 1 Tbsp dressing

Per Serving: Calories: 385 Fat: 18g Saturated Fat: 2g Cholesterol: 409mg Sodium: 210mg Carbohydrates: 64g Fiber: 9g Protein: 16g

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Date Last Reviewed: February 4, 2023

Editorial Review: Adam Fisher, Recipe & Content Manager, Baldwin Publishing, Inc. Contact Editor