Ever since developing my Bang Bang Cauliflower recipe a few weeks back I have become borderline obsessed with making bang bang everything.
From chicken to cauliflower to shrimp… What can I say? I LOVE IT.
Last week I was at Whole Foods and spotted a bag of Atlantic wild caught shrimp majorly on sale and had to buy.
Since I am allergic to uncooked shrimp (weird, right?) I always try and look for frozen shrimp that I can just throw on a sheet pan and bake to cook.
Unlike some other types of protein, Shrimp only takes minutes to cook (even frozen!) and requires little to no prep work (especially if you buy the shrimp de-tailed, peeled and deveined!)
As my shrimp baked in the oven (gave it 15 minutes at 400 since they were frozen), I steamed 2 pounds of broccoli and made my bang bang sauce.
Once the shrimp was done I thew everything in one pot and voila!… dinner was ready!
Aside from how easy this recipe is to make, I also love how many veggies you can cram into a dish like this.
This recipe in particular has TWO POUNDS of broccoli… I know right?!
Another thing to love about this recipe is that it makes a great balanced meal. While I am not one to count macros (macro nutrients), I do find that when I balance my meals with an even ratio of carbs to protein to fat that I am left far more satiated.
Hope you love this recipe as much as I do!
BANG BANG SHRIMP BROCCOLI
Time: 20 minutes
Makes 5 servings
1 pound frozen shrimp (I buy tailed, deveined & shelled)
2 pounds broccoli, chopped into florets
1/2 cup creamy peanut butter at room temperature
2 tablespoons sesame oil
2 tablespoon soy sauce
6 tablespoons filtered water
2 tablespoons of sriracha
1/2 teaspoon ground ginger
1. Preheat oven to 400 degrees F.
2. Place frozen shrimp on a large baking sheet and spread evenly. Bake for 13-15 minutes at 400 degrees F. or until shrimp is fully cooked.
3. As the shrimp cooks, fill a large pot with an inch of water. Place the broccoli in the pot, bring to medium heat and cover. Steam the broccoli for 3-5 minutes, stirring occasionally until each floret turns bright green. Remove from heat and drain with a colander.
4. In a small pot combine the creamy peanut butter, sesame oil, soy sauce, filtered water, sriracha and ground ginger and bring to a boil. Once bubbling, lower to simmer and allow the sauce to thicken for 2-3 minutes on low heat. Be sure to stir the sauce occasionally to avoid overcooking.
5. Once the sauce is ready, place the cooked shrimp and steamed broccoli back in the large pot. Pour the bang bang sauce over the ingredients and set the pot to low heat.
6. Cook for 5-10 minutes until the flavors have blended and the dish is warm. Serve over brown rice, grains or a bed of greens.
Nutritional Information (per 1 serving)
292 calories, 16g fat, 652mg sodium, 14g carbs, 6g fiber, 5g sugar, 26g protein