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.
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.
How to make 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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