Today, I thought I’d share a much healthier version of Bonefish Grill’s Bang Bang Shrimp you can enjoy right in your own home. I found this recipe on Skinny Taste and it’s super easy and quick. It tasted just like Bang Bang Shrimp and I didn’t feel guilty eating it!
//Bangin Good Shrimp//
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside. Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.
Note: I don’t think you need as much mayo as this recipe calls for personally. I also added a clove of minced fresh garlic and salt to taste for some extra flavor.
Not much has been going on in my little corner of the world, but I’ll catch you up on the latest. This past weekend, we had some friends over for our first cookout of the spring. We grilled shish kabobs and I served the mango jalapeño martini I posted about last week…they were such a hit! Chuck and I went to the driving range since the weather was so nice and plus, we had to get in the golfing state of mind for the Masters. On Sunday we went to church and then soaked up some sun before heading in to watch the Masters. It was a very relaxing weekend.
Hope you have a great rest of the day! ♥
love and teal 