I wanted to make something different than I have made before. Bryan has raved about Bonefish Grill’s Bang Bang Shrimp appetizer. I have seen a number of copycat recipes for this, but Skinnytaste recipes don’t steer me wrong in the quest for the more reasonable version of restaurant crowd-pleasers so it was a no brainer. The Bonefish Grill version of this shrimp dish is breaded and fried best I can tell. I don’t eat much in the way of fried food so another reason to choose the Skinnytaste version. I slightly modified the sauce knowing our palettes. Gina, Skinnytaste’s author, suggested two sides to accompany this dish. I chose the summery, fresh low-carb one- a Asian Cabbage Mango Slaw (pictured above.) I promise to share how I went about making that recipe at a later date. I was actually pretty proud of myself as I made my own Sesame Oil for it. Stay tuned!
Copycat Bang Bang Shrimp Ingredients:
- 4 TBSP light mayo (little less than the Skinnytaste recipe calls for)
- 3 TBSP Thai Sweet Chili Sauce
- 1.5-2 tsp Sriracha (more than the Skinnytaste recipes calls for because we like some extra kick)
- 1 lb large shrimp, shelled/deveined
- 2 tsp cornstarch
- 1 tsp canola oil
- In a medium bowl, combine the mayo, sweet chili sauce, and Sriracha.
- In another bowl, add the cornstarch to your shrimp and mix well with your hands.
- Heat a large skillet on a high heat. Once hot, add the canola oil. When the oil has heated up, add your cornstarch-coated shrimp and cook thoroughly. This will take approximately 3-5 minutes.
- Transfer shrimp to a medium bowl and add the sauce. Mix until the shrimp is completely coated.