Bang Bang Shrimp Rice Patties (Meal Prep Series)
Ingredients:
2 lb raw shrimp, peeled & deveined
2 eggs
1 c rice, uncooked
1 c shredded mozzarella cheese
½ c green onions, finely chopped
½ c plain Greek yogurt
2 tbsp sriracha or sriracha chili sauce
2 tsp garlic powder
2 tsp onion powder
Optional garnishes: jalapeno, black sesame seeds, cilantro, green onion
Bang Bang Sauce:
1 c plain Greek yogurt
¼ c mayo
¼ c sriracha chili sauce or sriracha
2 tsp honey or coconut sugar
Directions:
Cook rice according to package directions. Remove from heat while still slightly firm (al dente). Let cool completely.
Finely chop shrimp or pulse in a food processor for better binding and texture.
In a large bowl, mix shrimp, eggs, cooked rice, cheese, green onions, yogurt, sriracha, garlic powder, onion powder, and salt until well combined.
Using a ⅓ measuring cup, scoop patties and drop on a parchment paper-lined baking sheet or air fryer tray, flattening slightly with the bottom of the cup. Should form into ~16 patties. Optional: sprinkle the tops with additional shredded mozzarella for extra crispy outer texture.
Bake at 400°F for 14–16 min, flipping halfway, or air fry at 375°F for 10–12 min until cooked through and golden.
Divide into freezer containers. Stir sauce ingredients together and drizzle over top patties and then top with optional garnishes. Cool completely, label, and freeze.
You’ll find this recipe (and more like it!) in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.
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