Macros for each Bang Bang Shrimp Bite:
50 Cals, 6.5g Carbs, 0.5g Fat, 5g Protein
Ingredients (makes 18):
16oz Shrimp weighed raw (deveined, peeled, tails off)
112g Jasmine Rice weighed raw
30g Green Onion
Sesame Seeds
Black Sesame Seeds
Blackened Seasoning for Shrimp
Rice Vinegar and Sea Salt for Jasmine Rice
Bang Bang Sauce:
113g Plain Non Fat Greek Yogurt
28g Honey
15g Sriracha
15g Reduced Sodium Soy Sauce
6g Sesame Oil
6g Rice Vinegar
Directions:
1.) Cook your Jasmine Rice and let cool. I add sea salt while cooking and when almost done, I also add a few splashes of rice vinegar.
2.) Season your shrimp and cook on pan for a few minutes each side. Let shrimp cool for like 5-10 minutes till chopping. Once cool finely chop.
3.) Now make your bang bang sauce. Add all your ingredients into a bowl and mix till smooth.
4.) Add your rice, shrimp, green onion, sesame seeds and about ½ of your bang bang sauce to a bowl. Be careful not to add too much of the bang bang sauce. Err on the side of less than ½. You can always add more.
5.) Mix well and then take a cookie scoop and scoop out 18 balls. Lightly wet hands and form into 18 super tightly packed balls. Super important they are tight.
6.) Add half your batch to the air fryer. Spray with non stick cooking spray. Air fry on 400 degrees F for 10 minutes.
7.) Once ready, add a small slice of jalaleno on top of each ball, add the rest of your bang bang sauce for a dipping station and enjoy!