Bang Bang Shrimp with Broccoli & Sweet Chili Mayo
New & Notable

Bang Bang Shrimp

with Broccoli & Sweet Chili Mayo

30 MIN
2 Servings
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    • with Shrimp

    From the Test Kitchen

    You'll get your shrimp delightfully crispy by tossing them in rice flour, then hitting a searing hot pan to achieve a golden crust. You'll toss the shrimp in a sweet chili mayo and serve it all over fluffy white rice for a delicious combination of flavors and textures.

    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Bang Bang Shrimp with Broccoli & Sweet Chili Mayo
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 8 oz Broccoli
    • 2 cloves Garlic
    • ¼ cup Rice Flour
    • 2 Tbsps Mayonnaise
    • 3 Tbsps Sweet Chili Sauce
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds

    Bang Bang Shrimp

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the sauce

    Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a large bowl, combine the sweet chili sauce, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & make the sauce
    Cook the broccoli
    3 Cook the broccoli
    In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add the chopped garlic and 1/4 cup of water (or 1/2 cup for 4 servings). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add half the rice flour (you will have extra); toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess flour). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Turn off the heat. Carefully add the cooked shrimp (discarding any excess oil from the pan) to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the dressed shrimp and cooked broccoli. Garnish with the sesame seeds. Enjoy!

    Cook the shrimp & serve your dish
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