Crispy Bang Bang Shrimp Taco Bowl

From a reel by Hunt4shredz — watch the original

Ingredients

• 1 lb raw shrimp, peeled & deveined
• 1/2 cup @fit.flour (code: shredz)
• 2 eggs, whisked
• 1 1/2 cups crushed cornflakes
• salt & pepper
• salt & pepper
• garlic powder
• paprika
• olive oil spray
• 3/4 cup nonfat Greek yogurt
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp light mayo
• 1 tsp honey
• squeeze of lime
• 4 cups coleslaw mix
• 3/4 cup nonfat Greek yogurt
• 2 tbsp light mayo
• juice of 1 lime
• 1/4 cup tbsp pickle juice
• 1 tsp cumin
• salt & pepper to taste
• salt & pepper to taste
• 2 cups cooked jasmine rice
• fresh cilantro
• lime wedges

Instructions

1. Prepare the creamy slaw by combining the coleslaw mix, Greek yogurt, light mayo, lime juice, pickle juice, cumin, salt, and pepper in a bowl. Mix until the ingredients are evenly coated and refrigerate until ready to serve.
2. Season the dried shrimp with salt, pepper, garlic powder, and paprika. Coat the shrimp in flour, then dip into the whisked eggs, and finally roll in the crushed cornflakes.
3. Spray the shrimp with olive oil and air fry at 390°F for 8 to 10 minutes until they are golden and crispy.
4. Combine the Greek yogurt, sweet chili sauce, sriracha, light mayo, honey, and a squeeze of lime to make the bang bang sauce.
5. To assemble the bowls, start with a base of cooked jasmine rice. Add the prepared creamy slaw on top, followed by the crispy shrimp.
6. Drizzle the bang bang sauce over the shrimp and garnish the bowl with fresh cilantro and lime wedges.