Stir fried shrimp mixed with a creamy sweet and spicy chili sauce served on a bed of shredded lettuce and purple cabbage topped with scallions. This is a bangin' good slimmed down copycat recipe of Bonefish Grill's very popular Bang Bang shrimp. Takes about 10 minutes to prepare which makes this perfect for lunch, as an appetizer or even a light meal.
A very patient and dear follower requested this recipe remake many moons ago. There are so many copycat recipes of this dish, I adapted my skinny version from a recipe I found here.
With the popularity of Thai food, ingredients like Thai Sweet Chili Sauce and Sriracha are very easy to find in your local supermarket or even stores like Target depending on where you live. Look for the Thai Kitchen line, I used their sweet chili sauce in this recipe.
Bangin Good Shrimp
Servings: 4 • Size: 1/4 • Old Points: 5 • Weight Watcher Points+: 5 pt
Calories: 234 • Fat: 8 g • Carb: 12.1 g • Fiber: 1 g • Protein: 24 g • Sugar: 7 g
Sodium: 432.3 mg • Cholest: 178.5 mg
For the Shrimp:
- 1 lb large shrimp, shelled and deveined (weight after peeled)
- 2 tsp cornstarch
- 1 tsp canola oil
- 3 cups shredded iceberg lettuce
- 1 cup shredded purple cabbage
- 4 tbsp scallions, chopped
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.