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Bang Bang Shrimp Salad (W30, Keto, Paleo)

KPW30
March 12, 2019 | Author: Ashley McCrary
Bang Bang Shrimp


Once a week my body craves a big salad filled with veggies. I usually stick with the same ole boring grilled chicken salad and wanted to spice things up this week with my salad game. My new Bang Bang Shrimp Salad totally satisfies my craving when I need a little something different. The best part of this recipe is the Bang Bang sauce. It gives the shrimp a little creaminess and spice. You can also use any extra sauce to drizzle for extra dressing.

Sriracha

Where can I find Whole30 compliant sriracha for the Bang Bang Sauce?

It can be extremely hard to find sriracha sauce in the grocery store or online that doesn’t have some sort of sugar or honey in the ingredient list. I take matter in my own hands when I am graving sriracha and I make my own. Truth is, it actually tastes better and I love knowing exactly what’t going in my body. I love when homemade tastes better than store bought. It makes my heart sing and it is so simple to whip up in the blender.

If you are not on a Whole30, but are living the Paleo lifestyle, then these brands are my favorite.

Bang Bang Shrimp

How long does the sauce last in the fridge?

In my opinion, anything that is made with a mayo base such as this sauce should only stay in the fridge for 5-7 days. Some people go by the shelf life of the egg that is used, but I always stay on the safe side and never go past a week. To be honest, my sauce is usually gone within a few days because it is so yummy. Always make sure to sell your jars in an airtight jar. I love storing all of my sauces in a Weck Jar.

Bang Bang Sauce

What if there is leftover shrimp? How can I reuse it?

I always try to use leftovers in different ways so it cuts down on waste. I love adding these creamy shrimp to a skewer and throwing them on the grill and serving with sauteed green beans. In addition, at my house we will simply heat up the shrimp and throw it on some cauliflower rice for a more Asian inspired meal. I have been known to throw the shrimp in a bowl and be complete satisfied with eating it by itself. Just get creative and add some sort of veggie as a side and you are good to go.

Bang Bang Shrimp

What if I don’t like shrimp?

Don’t throw this recipe out just because you are not a shrimp fan. There are so many other protein options that is amazing paired with this sauce. I have done chicken and steak strips and they are both delicious. I haven’t tried scallops, but that is going to be my next experiment. Even if you are not a meat and seafood fan, sub out some tofu for the protein and you will be amazed at how good it turns out.

Bang Bang Shrimp

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Bang Bang Shrimp

Bang Bang Shrimp Salad

This Bang Bang Shrimp is fresh shrimp tossed in spicy bang bang sauce and served over arugula along with avocados, slivered almonds, grape tomatoes, and red onions. This dish is perfect year round and is Keto, Whole30, Paleo and Dairy Free.

  • Total Time: 25 minutes
  • Yield: 46 servings 1x

Ingredients

Scale

Shrimp Salad

  • 1 1/2 lb uncooked shrimp
  • 1 tbsp olive oil
  • 68 cups Arugula and Spinach mix (or lettuce of choice)
  • 1 cup grape tomatoes (sliced in half)
  • 1 large avocado (pitted and sliced)
  • 3/4 cup sliced red onion
  • 1/3 cup slivered almonds
  • 1/2 cup mayo
  • 2 1/2 tbsp compliant sriracha sauce 
  • Red pepper flakes (for garnish)

Homemade Sriracha Sauce (Makes 1 cup)

  • 1 cup red pepper jalapeno sauce
  • 2 cloves garlic
  • 1 tsp sea salt
  • 1 tbsp tomato paste
  • 1 tsp coconut aminos
  • 1 1/2 tsp Fish Sauce
  • 2 tbsp apple cider vinegar

Bang Bang Sauce

  • 1/2 cup compliant mayo
  • 2 1/2 tbsp homemade sriracha sauce (or sriracha of choice)
  • 1/2 tsp garlic powder
  • 1 tsp coconut aminos

Instructions

Spicy Shrimp Salad

  1. Clean the lettuce, clean and cut the grape tomatoes in half, slice the red onions, remove the pit in the avocado and slice.
  2. Add 1/2 cup of mayo to small bowl along with the sriracha sauce, coconut aminos, and garlic powder.
  3. Mix together with a spoon until combined.
  4. Heat a skillet over medium/high heat. Add in 1 tbsp of olive oil and the shrimp (The shrimp should sizzle when added to the pan). Cook 4 to 5 minutes or until pink or opaque . Toss the shrimp with the Bang Bang Sauce
  5. Add 6-8 cups of arugula and spinach mix in a serving dish. Assemble the salad by starting at the top with the grape tomatoes followed by red onions, spicy shrimp, sliced avocado, and slivered almonds. Sprinkle the shrimp with a little red pepper flakes.

Sriracha Sauce

  1. Add all of the ingredients to a blender or food processor. Blend together and once smooth add to a small saucepan. Heat over low medium heat for 4 minutes to allow the flavors to come together. Do not bring to a bowl, just warm. Add to a mason jar. Will stay good up to 4 weeks in the fridge.

Notes

I love making extra Bang Bang Sauce for additional dressing. Click here for my 60 second Mayo recipe

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Main Dish, Salad


19 thoughts on "Bang Bang Shrimp Salad (W30, Keto, Paleo)"

  1. bria says:

    i dont see anywhere how to make the whole 30 siracha? help!

    1. Ashley McCrary says:

      It’s in the instructions. Be sure to look in the recipe box. It is all included

    2. BrandyJo says:

      I could wat this everyday!! That sauce is delicious 😋

  2. Jade says:

    I want to make this and I’m gathering the ingredients. What is red pepper jalapeño sauce?

    1. Ashley McCrary says:

      It is like a hot sauce made from red jalapenos. Feel free to sub regular sriracha if you can’t make my homemade version.

      1. Tonya Mills says:

        Huge hit with the entire family!!! My family said it is definitely a must on our family menu!!! Do you have the nutrition facts for this recipe? Thanks a bunch!!!

        1. Ashley McCrary says:

          YAY! This makes me so happy Tonya. We are actually in the process for getting nutritional facts for all of my recipes by the end of 2021. It is a big task, but we are working towards it.

  3. Kristen says:

    I have made this salad for a few social gatherings. Everyone loves it and has asked for the recipe. I also make this salad at least once a week for my husband and I.

    1. Ashley McCrary says:

      Thanks Kristen…….love the recipe was a hit

  4. Peyton says:

    LOVE your bang bang sauce!

    1. Ashley McCrary says:

      Boy do we love it at our house too. Thanks Peyton for letting me know.

  5. Monica says:

    I only made the bang bang shrimp and that alone is 5 stars.

  6. Sean says:

    I don’t see the red pepper jalapeno sauce anywhere?

    1. Ashley McCrary says:

      Hi Sean. The red pepper jalapeno sauce is available at Trader Joe’s and most health food stores.

  7. Jodie says:

    So easy and so delicious!

    1. Ashley McCrary says:

      Thank you Jodie!

  8. Stefanie says:

    My husband and I are making this recipe tonight and we are awfully confused by the 1/2 cup of mayo and 2 1/2 tbsp of sriracha sauce listed under the “salad” portion. The “bang bang sauce” recipe has 1/2 cup mayo and 2 1/2 tbsp sriracha (plus other ingredients) as well but the directions only talk about using mayo and sriracha for the bang bang sauce, and nothing is mentioned for using the other portions of mayo and sriracha in the salad. We also made the steak salad last night and the recipe shows tomatoes and mentions tomatoes up in the body of the blog post, but the recipe doesn’t include tomoatoes. Not that it isn’t super easy to toss in some tomatoes, but if anyone is like me and just automatically goes to the recipe to make the grocery list and doesn’t read the entire post, you may miss getting those ingredients. There also was no mention on how to prepare the steak, which again, isn’t rocket science to cook steak, but it just felt like the recipe was incomplete, and now night #2 of making another recipe from this blog and we are running into the same kind of struggles. We ended up wasting the second portion of mayo and sriracha, which was a bummer. Just wanted to let you know these observations so hopefully the recipes can be edited. We are excited to have found your blog because the recipes are right up our alley health and ingredient wise, and I know it has to be a ton of work putting all these recipes together so I genuinely am grateful for all the hard work you do behind the scenes!

  9. Adrian Ferguson says:

    beautiful dish – do you know the nutrition info for a single serving?

    1. Ashley McCrary says:

      Hi Adrian,

      Im working to include nutritional facts to my recipes on my blog. Its a work in progress. Thank you for your patience as we work to make this available.


 

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Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
 
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile https://healthylittlepeach.com/keto-sausage-egg-muffins/
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to Pepcid.com to purchase. #EatConfidently
 
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Directions:
Combine everything in a mason jar and blend together with an immersion blender until combined. 
 
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1.5 tablespoons Worchestire sauce
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1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
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1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
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Follow @healthylittlepeach for more recipes, tips and tricks! 

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✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
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