So not sure who is like us, but whenever we want a good drink and appetizer one of the first places that comes to mind is Bonefish Grill. Now let me say for a chain their food is excellent, and one of the best items on the menu is the Bang Bang shrimp. Now they even have Bang Bang tacos, which we have yet to try. Don’t get me wrong it is delicious deep fried goodness, but since starting 10 minute trainer the other day I decided to try and make a healthier mock version of it. I put together some of the same flavors I thought and cooked it until crispy. I chilled some lettuce and red cabbage in a martini glass and then put the warm crisp shrimp over it. This recipe was definitely one that I will be making again.
insprired by Bonefish Grill’s “Bang Bang Shrimp”
1/2 lb large peeled and deveined shrimp (tailed removed)
2 1/2 Tbs fat free mayonnaise
1 1/2 Tbs sweet chili sauce
1 tsp Siracha
2 Tbs canola oil
1 cup shredded lettuce
1/4 cup of shredded red cabbage
Cut the lettuce and red cabbage in 1 inch strips and put in two martini glasses. Combine mayonnaise, sweet chili sauce, and Siracha with a whisk and set aside. Put a skillet over medium high heat and put in the canola oil. Pat the shrimp dry and put in a resealable bag. Place cornstarch in bag and make sure each shrimp is completely coated. Place shrimp in skillet and after 2 minutes turn, a light golden crust should have formed. Cook the shrimp for an additional 2 minutes on the remaining side. Toss shrimp in the sauce (I actually did this with my hands which worked really well). Place on lettuce and serve immediately.