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Bang Bang Shrimp Bowls

Ingredients

For Shrimp:
16 oz large raw peeled and deveined shrimp (I use frozen, defrosted), pat dry 
1 cup buttermilk (or 1 cup milk + 2 tsp apple cider vinegar, whisked- let sit 5 minutes) 
¾ cup cornstarch 
1 tsp fine grain sea salt
½ tsp ground black pepper
½ tsp garlic powder 
2 tbsp avocado oil (or other neutral oil) to pan-fry 

Bang Bang Sauce: 
½ cup mayonnaise 
1 tbsp sriracha 
1 tbsp honey 
1 tbsp rice vinegar 
Juice of 1/2 lime
¼ tsp red pepper flakes (more to taste) 
1 large clove garlic, minced

Slaw: 
3 cups slaw mix (about ½ bag) 
1 tbsp honey 
1 tbsp rice vinegar 
Juice and zest of 1 lime 
2 tbsp avocado oil 
Pinch salt 

To Serve:
1 cup long-grain white rice
Sliced green Onions
Chopped fresh cilantro 

Instructions

1. Rinse rice and cook according to package directions in rice cooker or on the stovetop. While rice is cooking, prepare toppings.

2. To prepare shrimp: Ensure shrimp is patted dry. Combine shrimp and buttermilk or milk/apple cider vinegar mixture and set aside while preparing breading.

3. Whisk together cornstarch, salt, pepper and garlic powder in a large bowl. One at a time, dredge buttermilk-soaked shrimp in cornstarch mixture. Shake off excess and arrange on a plate. Repeat for all shrimp.

4. Once shrimp is all breaded, heat oil to medium-high in the bottom of a high-sided cast-iron or sautee pan. You want the shrimp to sizzle as soon as it hits the pan. Working in 2-3 batches (do not crowd the shrimp!), cook shrimp for 1 minute/side until golden and just cooked through. Place on a paper towel-lined plate and repeat until all shrimp is cooked.

5. To make sauce: Whisk together all ingredients. Set aside until just before serving.

6. To prepare slaw: Whisk together lime juice and zest, rice vinegar, avocado oil, honey and salt. Toss with slaw mix.

7. When ready to serve, toss cooked shrimp with 1/2 sauce mixture. Add more as desired to coat. Arrange bowls with rice, slaw, cilantro and green onions. Drizzle with more sauce as desired.