Lightened Bang Bang Shrimp

I love shrimp but sometimes I worry I will eventually exhaust every possible recipe and flavor combination for making shrimp. Sometimes when I flip through the pages of a magazine or cookbook and see a shrimp recipe I sadly think to myself I’ve already made that recipe, or at least something very similar. I think my fear is a little illogical, though, because with the amount of ingredients, cooking methods, and cuisines that exist in the world I would probably have to cook shrimp daily for a decade before running out of options. What are your favorite shrimp recipes?

I’ve never had Bang Bang Shrimp from Bonefish Grill. There aren’t any locations of the restaurant in Arizona because they have all closed down so I’m not sure how accurate this recipe is compared to the Bonefish dish. However, I do know that this recipe is taaaasty. No wonder it has taking the food blogging world by storm. I served this with steamed broccoli for a fun lunch. You could also add a side of brown rice, forbidden rice, or quinoa to make this meal more filling.

Recipe Rundown

Taste: I used spicy Thai style chili sauce which added a nice kick to this dish.
Texture: The shrimp are perfectly cooked and while they aren’t as crispy as they would be if they had been deep fried, they’re still mighty good.
Ease: Ridiculously easy.
Appearance: I love the pops of color from the purple cabbage and green onions.
Pros: Quick, lighter than the original recipe, and tasty.
Cons: None I can think of.
Would I make this again? Yes.


Lightened Bang Bang Shrimp

Yield: 4 servings


5 tablespoons light mayonnaise
3 tablespoons Thai style chili sauce (a sweet or spicy variety will work, depending on your preference)
1 teaspoon Sriracha (or more, depending on preference)
1 pound large peeled and deveined shrimp
2 teaspoons cornstarch
1 teaspoon canola oil
1 cup shredded purple cabbage
4 scallions, chopped


In a medium bowl combine the mayonnaise, chili sauce, and Sriracha.

In another medium bowl toss the shrimp with the cornstarch, coating evenly. Heat the oil in a large nonstick skillet over high heat. Add the shrimp to the pan and cook, stirring, until the shrimp are just cooked through. Remove the shrimp to the bowl with the mayonnaise mixture and toss to coat.

Divide the cabbage between four plate. Top with shrimp and garnish with scallions.

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6 Responses to “Lightened Bang Bang Shrimp”

  1. #
    Tracey — April 24, 2013 at 4:49 am

    I’ve never had bang bang shrimp at Bonefish Grill either but I’ve been so tempted to try the recipes I’ve seen floating around on blogs. I still want to try the fried version, but I love this lighter take too!

  2. #
    Tieghan — April 24, 2013 at 5:26 am

    Loving this!! I have never had bang bang shrimp, but have seen recipes for it. Yours looks killer. Cant wait to give it a try!

  3. #
    Biz — April 24, 2013 at 8:17 am

    I love bang bang shrimp – and we have Bonefish all over around Chicagoland. Yours looks delicious!

    I’ve made a similar version, but I’ve used plain Greek yogurt because mayo makes me want to gag.

    I’ll have to make this again soon!

  4. #
    Hannah @ {notfromconcentrate} dot net — April 24, 2013 at 3:46 pm

    Wow this recipe looks completely amazing! I had no idea that bang bang shrimp were this quick and easy! Thanks for posting :)

  5. #
    claire @ the realistic nutritionist — April 25, 2013 at 6:31 am

    Oh my gawwwsh!!! I love this Tessa! Bang bang shrimp is the best.

  6. #
    Marnely Rodriguez-Murray — April 25, 2013 at 2:40 pm

    Love this recipe – thanks for sharing!

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