Bang Bang Shrimp for Two

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Paleo Nick’s Bang Bang Shrimp is a simple four-part recipe, and that’s how we’re breaking things down for you today.

Step 1: Prep the dressing. Simple.

Step 2: Prep the slaw. Red and green cabbage, romaine and napa cabbage to keep things interesting, plus snow peas, peppers, scallions and a lot of cilantro, all sliced and tossed together.

Step 3: Dressing, meet slaw.

Step 4: Cook the shrimp and while that’s going, throw together the three-ingredient sauce.

Plate it all and you’re ready to eat!

We told you it was bang-bang quick.

Oh, and about those snow peas being Paleo… Nick says, “It’s green, it’s a veggie, and I’m gonna eat it.”

If you take a hard line to Paleo, skip the snow peas. Otherwise, enjoy the little snap it adds (and listen up when Nick shares the ice water trick for a little extra crunch).

Eat your greens, guys, and do your best to…

“Keep It Paleo!”

Bang Bang Shrimp for Two

Ingredients:

  • 16 wild-caught shrimp, peeled and deveined
  • 2 tablespoons Massie Mayo
  • 1 tablespoon Sriracha
  • ½ lime, juiced
  • Kosher salt, as needed
  • Scallions, green portion, ABC, as garnish

Ingredients for Cilantro Slaw:

  • 2 tablespoons white vinegar
  • 2 tablespoons tamari or coconut aminos
  • 2 tablespoons olive oil
  • ½ lime, juiced
  • 1 shallot, thinly sliced
  • ½ serrano pepper, thinly sliced
  • 4 leaves Napa cabbage, chiffonade
  • 1/8 red cabbage, chiffonade
  • 1/8 green cabbage, chiffonade
  • 1/3 each red, orange and yellow bell pepper, thinly sliced
  • 2 large leaves romaine lettuce
  • 1 bunch cilantro, rough chop
  • 15 snow peas, woody stem removed (see video for example),julienne
  • 1 bunch scallions, bottom white portion, chopped

Preparation Instructions:

      1. In a small mixing bowl, add white vinegar, tamari, olive oil,and lime juice and whisk. Add shallot and serrano pepper, whisk again and set aside to allow dressing flavors to meld together.
      2. Prep slaw veggies and place all of them into a large mixing
        bowl and toss. Add dressing to the veggie mix and toss again.
      3. Heat a cast-iron skillet or sauté pan over medium-high heat. Add olive oil.
      4. Lay out the shrimp on a plate lined with paper towel and season with a light dusting of kosher salt. Place shrimp seasoned side down in pan and season top with kosher salt.
      5. In a small mixing bowl, place Massie Mayo, Sriracha and a squeeze of lime juice.
      6. Cut the heat on the shrimp and allow the shrimp to sit for another minute. Remove the shrimp and add them to the mayo mixture and stir.
      7. Plate a good helping of slaw into two serving bowls and top with eight shrimp each. Enjoy!

      “Keep It Paleo!”

Zone Breakdown:

Protein:
We are assuming that our shrimp are about 1oz each. Given that 2oz equal one block, that gives us 8 protein blocks from the shrimp.

Carbohydrates:
We don’t have a large amount of any one particular carb, so we are going to lump them all together and say we have about 2 blocks.

Fats:
Our fats are coming from two sources, the mayo, and the oil in the slaw. The mayo gives us about 9 blocks per tablespoon, and the oil gives us 9 blocks per teaspoon. Therefore we have 18 blocks from the mayo, and 54 from the oil. That gives us a total of 72 fat blocks.

Balancing Act:
Our protein to carb ratio is 4:1, however our fat ratio is quite large. If we divide it in two that gives us 36 fat blocks each.

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