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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 100.8
  • Total Fat: 2.6 g
  • Cholesterol: 54.8 mg
  • Sodium: 239.5 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Bang Bang Shrimp calories by ingredient
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Bang Bang Shrimp

Submitted by: JQUATTRONE


Number of Servings: 25

Ingredients

    1 lb peeled and deveined shrimp (your choice about tails on or off - I leave them on)

    1.5 cups flour, divided roughly in half

    1 c panko breadcrumbs

    1-2 eggs, beaten in a medium to large bowl with a touch of water

    Extra Light Virgin Olive Oil (enough to go about 1cm up in your pan)
    1/4 c chopped green onions

    3/4 c lowfat mayo

    1/4 c lowfat sour cream

    1 c Thai sweet chili sauce

    1 tbsp chili hot pepper sauce (Sriracha makes a good one in a small jar with a green lid - you want the thick kind, not just hot sauce)

    a sqeeze or squirt of lime juice

    S & P to taste

Directions

I made this mock-up of the Bonefish Grille dish as one of our appetizers for Valentine's day. We LOOOOOVE appetizers in my house, so Valentine's Day was the perfect excuse for a diversion from chicken and veggies! I have to thank a long-time family friend, Ro Fiore, for inspiring me to recreate this dish! I sampled a delicious version at her house a couple of years ago, and on special occasions, it is a fantastic crowd pleaser (shell-fish allergies excluded!!!).

For the Shrimp:

1 lb peeled and deveined shrimp (your choice about tails on or off - I leave them on)

1.5 cups flour, divided roughly in half

1 c panko breadcrumbs

1-2 eggs, beaten in a medium to large bowl with a touch of water

Extra Light Virgin Olive Oil (enough to go about 1cm up in your pan)



Heat oil in a large pan on the high side of medium-high.



While heating:

Rinse and pat-dry shrimp. Toss in a large ziploc with half the flour and shake to coat. Transfer coated shrimp to the large bowl containing the egg wash, and toss to coat. Put remaining flour and panko breadcrumbs in a ziploc, and again, toss to coat.



By this point, the oil should be hot enough (if it's crazy boiling, turn it down a little, but mild bubbling is ok). Put the shrimp in a few at a time, so you can keep the pieces visible and separate. As you see them shrink a bit and turn a little golden, flip. While shrimp is cooking, you can whip up the sauce (recipe below). Once both sides are golden, remove shrimp and place on papertowels to drain.





For the Sauce:

1/4 c chopped green onions

3/4 c lowfat mayo

1/4 c lowfat sour cream

1 c Thai sweet chili sauce

1 tbsp chili hot pepper sauce (Sriracha makes a good one in a small jar with a green lid - you want the thick kind, not just hot sauce)

a sqeeze or squirt of lime juice

S & P to taste



Mix all ingredients while shrimp is cooking. Once all shrimp is removed from pan, turn heat off, dispose of cooking oil safely, and return shrimp to pan on the burner. Pour on sauce and toss to coat. Serve immediately.



Serving Size: enough for at least 4 as an appetizer

Number of Servings: 25

Recipe submitted by SparkPeople user JQUATTRONE.






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