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30 Minutes or Less

Bang Bang Shrimp Bowls

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close-up overhead image of bang bang shrimp bowl with cucumber, edamame, pickled red onion, and white rice

For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

bang bang shrimp bowl with shrimp, cucumber, edamame, and pickled red onion

What You’ll Need To Make This Recipe

Shrimp – Do yourself a favor and purchase peeled and deveined shrimp for this recipe. Then, if the tails haven’t already been removed, go ahead and remove them before cooking the shrimp. If left one, the shrimp tails are a nightmare to remove once covered in bang bang sauce. So, make life a little easier and strip those shrimp before cooking!

Harissa Paste – Harissa is chili paste commonly used in Middle Eastern cooking. It’s delightfully spicy and loaded with delicious flavor. You should be able to find harissa paste at your local grocery store in either the spice aisle or ethnic food aisle. Though if you can’t find harissa paste available for purchase, there are a few homemade recipes floating around on the internet, such as this one.

Soy Sauce or Coconut Aminos – A touch of soy sauce adds a bit of tang to our bang bang shrimp sauce. It’s the perfect addition to help round out the savory flavors! Though if you’re paleo or currently on Whole30, feel free to use coconut aminos in place of the soy sauce in this recipe. It’ll provide that same irresistible briny flavor!

Cooked Rice – Use whatever kind of rice you’d like! White rice, brown rice, cauliflower rice… you get the idea. The use of cauliflower rice makes for a great low-carb, paleo, and Whole30 option!

Top Tips

  • Get the avocado oil in your skillet hot before adding in the shrimp. We want a nice, golden brown and crispy crust on our shrimp, and can only achieve this by cooking them in very hot oil. And thanks to the use of high heat, the shrimp will only take a few minutes per side to cook!
  • You can make this bang bang shrimp recipe in the air fryer if you’d like! To do this, simply add your shrimp to an air fryer basket, drizzle with oil and sprinkle with salt, then cook at 400° Fahrenheit for 5 minutes. Once shrimp is fully cooked, toss in the bang bang sauce and continue with the recipe as normal.
  • Ditch the bowls and serve this easy seafood dish however you’d like! Poke each shrimp with a toothpick to serve as a delicious appetizer. Or, place in lettuce wraps for super healthy bang bang shrimp tacos!

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Whole30 – For a paleo or Whole30 meal, be sure to use compliant mayo, coconut aminos instead of soy sauce, and cauliflower rice in place of white or brown rice.

Make it Gluten-Free – The only ingredient in this dish which contains trace amounts of gluten is the soy sauce. Therefore, use tamari in place of the soy sauce to make this recipe gluten-free, I promise you won’t be able to taste the difference!

Make it Vegan – Fry up some cubed tofu in a bit of avocado oil (similar to how you would the shrimp) then use a vegan mayo for your sauce. Once the tofu’s crispy, add it to your sauce and serve it over bowls of rice and veggies!

Bang Bang Shrimp Bowls
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Bang Bang Shrimp Bowls

5 from 1 vote
Recipe by Samantha Course: Main, AppetizersDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

Ingredients

  • For the shrimp:

  • 1 pound peeled and deveined shrimp, tails removed

  • 1 tablespoon avocado oil, or any neutral vegetable oil

  • pinch of salt

  • For the bang bang sauce:

  • 1/2 cup mayonnaise

  • 1 tablespoon harissa paste

  • 1 teaspoon soy sauce or coconut aminos

  • 1 teaspoon lime juice

  • For the bowls:

  • Cooked white or brown rice

  • Scallions, chopped

  • Pickled veggies

  • Sesame seeds

  • Cucumber, thinly sliced

  • Edamame

Directions

  • Heat avocado oil in a large skillet over medium-high heat. Pat shrimp dry with a paper towel, season with a pinch of salt, then place in skillet and cook about 3-4 minutes per side or until opaque and slightly crispy.
  • Mix together all bang bang sauce ingredients in a large bowl. Add cooked shrimp to bowl and toss to coat in sauce.
  • Place bang bang shrimp over bowls of rice, and finish off with whatever other toppings you’d like.

Recipe Video

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30 Minutes or Less

Turkey Salad (Gluten-Free)

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Turkey Salad

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt, perfect for a simple and healthy leftover lunch meal. Have it as a salad or turn it into a turkey sandwich!

Turkey Salad Sandwich

There always seems to be too much turkey at Thanksgiving. I never know what to do with all the leftovers, so I try to come up with yummy recipes to put it to good use. One of the easiest ways to use leftover turkey is to turn it into a turkey salad that can easily be made into a sandwich. Perfect for a quick and filling work day lunch!

MAIN INGREDIENTS NEEDED TO MAKE Turkey Salad

  • Turkey – 4 cups of cooked turkey chopped up

  • Mayonnaise

  • Celery Stalk & Green Onion – You’ll just need 1 each chopped.

  • Dijon Mustard – 2 teaspoons full should do the trick.

  • Salt

  • Dill Pickle – optional, but is a great addition.

Ways To Serve

  • Buns – Try it on a sweet Hawaiian roll or pretzel bun!

  • Whole Wheat Bread – The classic way.

  • Lettuce Wraps – Try crisp lettuce cups. Simple and easy!

  • Crackers – A spoonful on a cracker makes a perfect appetizer.

  • Croissant
Turkey Salad (Gluten-Free & Dairy-Free)
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Turkey Salad (Gluten-Free & Dairy-Free)

5 from 3 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt for a simple and healthy leftover meal. Have it as a salad or turn it into a turkey sandwich!

Ingredients

  • 4 cups cooked turkey

  • 1/2 cup mayonnaise

  • 1 whole celery stalk, chopped

  • 1 whole green onion, chopped

  • 2 teaspoons Dijon mustard

  • 1 teaspoon salt

  • fresh chopped dill, optional

Directions

  • Add all ingredients to a large bowl and mix together until combined.
  • Taste turkey salad and adjust any seasoning as desired, best served cold.

Recipe Video

Notes

  • Storage: Turkey salad should last for 3 – 4 days in the fridge in an airtight container.

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30 Minutes or Less

Pork Stir Fry (Gluten-Free, Dairy-Free)

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pork stir fry in a pan with tongs and lime wedges on the side

This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

pork stir fry in a pan with tongs and lime wedges on the side

I don’t know about you, but I could always use more one-pan, 20 minute meals in my life! This is literally one of my favorite recipes to throw together after a long day when I don’t feel like cooking but also don’t feel like ordering/waiting for takeout.

What You Need To Make Pork Stir Fry

Boneless Pork Chops – The key here is slicing the pork chops against the grain. By slicing against the grain, we cut through the meat fibers making the pork much more tender and easier to chew. However, feel free to slice the pork into whatever sizes you’d like. I prefer about 1/4-inch slices of pork in my stir fry, but even smaller/thinner slices would taste great too! Just remember – the smaller the pieces, the faster they’ll cook. So keep an eye on the meat and remove it from the pan as soon as it’s cooked through.

Rice Noodles – There are an extensive variety of rice noodles out there and almost all will work in this easy recipe. I used pad thai rice noodles since they were the easiest to find and I enjoy their heartier texture. Though I’ve also made this stir fry with vermicelli rice noodles and with buckwheat noodles and both versions were delicious!

Fresh Ginger – Just one teaspoon of fresh grated ginger goes a long way in the sauce for this pork stir fry. I know fresh ginger isn’t a staple in most peoples homes, but I promise it will take all your stir fry/Asian sauces to the next level! The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer. Fresh ginger is also a great and tasty addition to most teas, broths, and the occasional dessert!

Adjust This Recipe To Your Diet

Make it a Chicken Stir Fry: Simply substitute one pound of boneless skinless chicken breasts for the pork in this recipe.

Make it Paleo: To make this a paleo pork stir fry, replace the rice noodles with zucchini noodles, sugar with coconut sugar, and the corn starch with arrowroot starch!

Make it Vegan/Vegetarian: You can easily remove the meat from this recipe and either increase the amount of mushrooms or fry up some tofu to up the protein of this stir fry. Also, use vegetable broth instead of chicken broth for the sauce.

Tips For Making Pork Stir Fry

  • Keep the skillet at medium-high heat when cooking the veggies. The goal here is to very quickly sauté the vegetables and doing so at higher heat will help them maintain their delightful crunch!
  • Stir together the sauce for this pork stir fry in a bowl until all of the corn starch has dissolved. If any corn starch clumps are left behind, you risk having a lumpy sauce!
  • Get creative and make this recipe your own! I love throwing in whatever veggies I have in my fridge that are on the verge of going bad. This easy pork stir fry is the best way to use up leftover and/or your favorite produce!
Pork Stir Fry (Gluten-Free)
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Pork Stir Fry (Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

Ingredients

  • For the stir fry:

  • 1 tablespoon avocado or vegetable oil

  • 1 pound boneless pork chops, sliced into 1/4-inch thick strips against the grain

  • 1/2 cup shredded carrots

  • 1 cup snow peas

  • 3 green onions, chopped

  • 1 1/2 cups mushrooms, sliced

  • 8 ounces rice noodles, cooked according to package instructions

  • For the sauce:

  • 1 cup chicken broth

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons corn starch

  • 1 tablespoon sesame oil

  • 1 tablespoon sugar, see Notes

  • 1 teaspoon grated ginger

Directions

  • Heat oil in a large skillet over medium-high heat, then add in the pork chops and a pinch of salt. Cook for 3 minutes or until cooked through, then remove from skillet and set aside.
  • Add in the carrots, snow peas, red bell pepper, green onions, and mushrooms – quickly sauté for 1-2 minutes.
  • Mix all sauce ingredients together in a bowl then add into the skillet along with the cooked pork.
  • Reduce heat to low and simmer until sauce has thickened, then add in the cooked noodles and toss to coat in the sauce.

Recipe Video

Notes

  • Sugar: You can use white sugar, coconut sugar, honey, or maple syrup!

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