I Heart Umami
ChihYu Smith
This bang bang shrimp salad is made with gluten-free panko breadcrumbs and homemade bang bang sauce. No added sugar, air fry, or stovetop.
Let’s get started!
01
Start by patting the raw shrimp dry. Dip each shrimp into the egg, then starch, back to the egg, and finally coat evenly in breadcrumbs.
02
Air fry at 400°F (204°C) for 3 minutes. Cool on a rack to stay crispy. Or stovetop shallow fry about 2 minutes per side until golden.
03
While the shrimp cooks, whisk together all sauce ingredients with mayo in a small bowl. Chill it in the fridge until ready to use.
04
In a large mixing bowl, combine salad greens, avocado, cucumber, edamame, and tomatoes. Top with crispy shrimp, and drizzle with bang bang sauce before serving.