Bang Bang Shrimp with Cauliflower Rice..#easy #homemadecooking #lower carb #glutenfree

Cut up a head of cauliflower into smaller pieces.

Place cauliflower pieces into a food processor and grind until it resembles rice, using the stems as well.

Cook the cauliflower rice in a non-stick skillet with 3 tablespoons of olive oil and 1 tablespoon of butter.

Add 1/2 tablespoon of minced garlic to the skillet with the cauliflower rice.

Season the cauliflower rice with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, adjusting to taste after cooking.

In a separate bowl, prepare the coating for the shrimp using 1/4 cup of corn starch, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Soak the shrimp in buttermilk for about an hour before coating.

Shake off excess buttermilk from the shrimp and coat them in the seasoned corn starch mixture.

Heat oil in a deep fryer to 350°F for cooking the shrimp.

Fry the shrimp in batches to avoid overcrowding, cooking until golden brown and crispy, about 2-3 minutes per batch.

Prepare the Bang Bang sauce by mixing G Hughes pineapple ginger marinade, Sriracha mayo, and J's yum yum sauce to taste.

Equipment Needed

Spice Level:

Dietary