Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 15 minutes |
Cook time: 15 minutes | Total time: 35 minutes
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Ever miss Bonefish Grill's Bang Bang Shrimp? I sure do! It used to be one of my favorite appetizers before I went vegan. Luckily, I found some vegan shrimp at a nearby restaurant and was able to buy a box of it to make this at home! It is extremely similar to the Bonefish Grill's famous appetizer, and even my non-vegan friends said "wow" when they tried it. The texture of the vegan shrimp is amazing, and the sauce is the perfect blend of creamy, sweet, and spicy. You will not be disappointed in this easy vegan Bang Bang Shrimp recipe (which can also be made with tofu)!
Ingredients:
25 vegan shrimp, defrosted
1/2 cup of white flour
1 tbsp baking powder
4 tbsp cornstarch
1 tsp cayenne pepper
1/3 cup water + more for thinning
Oil for frying
Fresh scallions for topping
Sauce Ingredients:
1/3 cup vegan mayonnaise
1 tbsp ground fresh chili paste
2-3 tbsp agave nectar
2-3 tbsp sriracha
Directions:
Heat 2 inches of oil in a sauce pot over medium heat.
Heat your oven on the lowest temperature possible (mine goes down to 150°F) to keep the fried shrimp warm.
Mix up the coating for the shrimp in a shallow bowl: flour, baking powder, cornstarch, cayenne.
Add 1/3 cup water and mix with a fork or whisk, and then keep adding small splashes of water until it's similar to a pancake batter consistency (thick but smooth with no lumps).
Carefully coat the soy shrimp in the batter, then drop them in the hot oil.
Try to fit as many as you can in your pot without them touching each other.
Fry for 3-4 minutes or until they're golden brown.
Remove and place on a drying rack, then place the rack in the oven to keep warm.
Repeat with the rest of your shrimp.
Meanwhile, make the sauce.
Combine the vegan mayo, chili paste, agave, and sriracha in a bowl. Mix with a fork or whisk so there are no lumps. The sauce will be a light orange color and will be a bit thin.
Taste and adjust the sauce as needed: add more sriracha for spice, add more agave for sweetness.
Once the shrimp are done frying, gently place them in a large bowl.
Pour about half of the sauce over the shrimp and gently toss them until they're coated. Add some more sauce until all the shrimp are coated evenly.
Place the coated shrimp in a serving dish, and top with some fresh chopped scallion.
Tips and Tricks:
You can also make the sauce by combining 1/3 cup vegan mayo with 4 tbsp Thai sweet chili sauce for an easy shortcut.
Vegan shrimp can sometimes be hard to find since most grocery stores won't carry it. I was able to find a vegan restaurant that had it on the menu, so I asked if I could purchase a box of it uncooked, and they were happy to sell me some. Most vegan restaurants will sell you a side of their uncooked mock-meats if you ask!
This recipe is also great with tofu. Press a block of extra-firm tofu, rip it apart into bite-size pieces, then follow the recipe above.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 6
Calories: 244
Total Fat: 11g
Carbs: 34g
Protein: 3g
^ Nutrition facts include the ingredients listed above, using the Loving Hut vegan shrimp nutrition info. Nutrition facts may change slightly if different brands of ingredients are used or added.
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