Hello everyone! I feel like I haven’t updated in ages. Things around here have been a bit hectic lately. Not to mention that I briefly went through a weird phase where I lacked inspiration and motivation to cook, and when I did, I often didn’t enjoy whatever I made. This was especially strange for me because I usually love cooking and love eating. I think I chalked it up to being busy and stressed, and have been feeling back to normal the past week – phew!
Anywho, I had a few ideas of what to post today but when I saw shrimp on sale at the store I immediately knew what I wanted to make. Recently I’ve seen a lot of recipes for “Bang Bang Shrimp” and they always catch my eye. It’s a dish that includes crispy, breaded shrimp served with a creamy and spicy chili sauce. This dish is served at Bonefish Grill, a restaurant I’ve never been to and therefore have not actually tried the original recipe, but I could tell from the ingredients that I would love it.
I was even more inspired when I saw a lightened up version of the dish over at Cooking for Keeps. I followed this recipe pretty closely, though I opted for Greek yogurt over mayo for the sauce and used regular flour instead of almond flour. I also added a bit of teriyaki sauce which I thought bumped the sauce up a notch. The sauce is rich and flavorful, all while being light on calories. Breading the shrimp is optional – I very lightly breaded mine in flour and cooked them in a bit of coconut butter which was delicious!
I also love this recipe because it looks fancy, but takes less than 30 minutes to make! You can used thawed frozen shrimp and store-bought chili sauce to make the recipe even easier, and I bet you nobody will know the difference. :)
Skinny Bang Bang Shrimp
adapted from Skinny Bang Bang Shrimp with Homemade Sweet Chili Sauce on Cooking for Keeps
- 1/2 lb large, raw shrimp (about a 12-count), peeled & de-veined
- 1/4 cup all-purpose flour
- 1.5 Tbsp oil (I used coconut, but olive or canola work too)
For the sauce:
- 1/4 cup plain Greek yogurt
- 3 Tbsp sweet chili sauce (I like Frank’s brand)
- 1 Tbsp teriyaki sauce
- 1 tsp Sriracha (2 if you like things spicy)
- 2 green onions, diced
- Rice to serve on the side
- In a small bowl, combine the ingredients for the sauce and whisk. Set aside.
- In a large frying pan, heat your oil over medium heat. Toss the shrimp in the flour and gently place in the hot oil. Fry on each side for 1 – 2 minutes, or until shrimp is pink and breading is crispy.
- Turn the heat down to low and pour the sauce over the shrimp. Cook for an additional minute or so, until the sauce is hot. Serve over rice and optional veggie, and enjoy!