Sweet & Spicy Bang-Bang Shrimp

 
Bang-Bang Shrimp

11-15-13 Update

I just remade this recipe today in preparation for its appearance in my 2nd cookbook, Comforting Eats!  The eBook version is now available on Amazon and the print version will be ready by mid-December!  I am SO excited!  I was even happier to re-make this today to snap a great picture and then get to eat this yummy “salad.” I simplified this recipe to cut the cooking time in half!  Even more reason to give the recipe a try!

In the picture above, I used my Fried Shrimp recipe to help the sauce stick to the shrimp. Just another GREAT recipe in my new cookbook, Comforting Eats

Original Post

This recipe came from missing Bang-Bang Shrimp at BoneFish Grill and it is SO easy to make!  This may be my new Favorite Recipe! Be sure to add the chopped green onions at the end.  They are not just for decoration but add a nice flavor to the shrimp.

This sauce would be good on about anything.  Next time I will use chicken tenders instead!  Enjoy!

Tip: Purchase fresh ginger and keep it in the freezer until needed for a recipe.  It grates so easy using a microplane when it is frozen and it will last a very long time!

Note: I have included my recipe for Fried Shrimp if you want a more authentic Bang-Bang Shrimp experience! :)

cookbook collage 3-5-14Sweet & Spicy Bang-Bang Shrimp

Recipe adapted from the Sweet & Spicy Asian Glaze recipe in Satisfying Eats Cookbook
Serves 6; 4 Net Carbs per serving
 
For Sauce:
 
2 tbsp. Sriracha hot sauce (more or less depending on desired heat)
1/4  tsp. red pepper flakes (add if you want additional heat)
1/4  cup rice wine or apple cider vinegar
1 tbsp coconut aminos (soy sauce substitute)
2 tsp raw honey (or Stevia)
Up to 1/8th tsp. KAL®Pure Stevia or sweetener of choice (to taste)
1/2 tsp. (or 1 clove) crushed garlic
1/4 tsp. ground ginger (or 1/2 tsp fresh grated)
5 tbsp. homemade mayo

Directions

Add all ingredients except for arrowroot powder and mayo to small pot. Mix well and then whisk in arrowroot powder until dissolved. Turn heat to medium. Bring to simmer and turn off heat as soon as bubbles form around edge of pan or sauce starts to thicken (this won’t take long).    Whisk in mayo.  Taste for sweetness & heat and adjust if needed. Set aside.

For Shrimp:

1-1/2 lbs. peeled, wahsed & de-veined shrimp
3 tbsp. Fresh lemon juice
Cajun House Seasoning, to taste

Directions

In large pan over medium heat, add shrimp and lemon juice.  Sprinkle with seasoning.  Stir and cook until shrimp are done or pink. This should only take a few minutes.  Taste for seasoning and adjust if needed. Drain shrimp. Add drained shrimp to sauce and stir. Taste for saltiness, sweetness and spiciness and adjust if needed.

Serve warm over a bed of lettuce topped with thinly sliced green onion tops or refrigerate for a cold salad.

Fried Shrimp
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Ingredients
Instructions
  1. While preparing shrimp, begin to bring oil to the correct temperature of 350 degrees in a deep fryer or pot. Add shrimp to egg. Be sure to knock off any extra egg before transferring the shrimp to another bowl (or bag) containing the breadcrumbs. Toss shrimp until well coated. Using a slotted spoon or fry basket, carefully lower the shrimp into the hot oil.

    Cook shrimp about 2 minutes or until the shrimp is pink and the crust is slightly brown. Remove with slotted spoon and drain on paper towels or paper bag.

    Toss fried shrimp with sauce. Serve warm over a bed of lettuce topped with thinly sliced green onion tops.

Satisfying Eats http://satisfyingeats.com/

***For more great recipes, be sure to check out Satisfying Eats Cookbook as well as Comforting Eatsnow available as an eBook!

Comforting Eats Cookbook Cover.jpgbig

Some of the links contained in this post are Affiliate Links. If you make a purchase through the links provided, I will receive a small (very small) commission which I will use to buy more ingredients to create more recipes. This is at NO cost to you! I have chosen these products not to receive a commission, but because I think they are the best on the market. These are ingredients and equipment that I actually use.  This commission helps compensate me for my time, and justifies the hours each day that I spend in the kitchen creating recipes, on the computer posting blogs, and sharing helpful information with you. 

By clicking on any of links in my blog, you are helping me continue doing what I LOVE to do!  Also, when purchasing items from Amazon, consider clicking on THIS affiliate link.  Anything you purchase within 24 hours after clicking on THIS link, I will receive a small commission as well. Thanks again for all of your support, it is greatly appreciated! More great recipes to come!

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Comments

  1. Jacqui Grist says

    Thank you , thank you!!!
    I just “found you” through Pinterest and am loving all you recipes! ESPECIALLY this one. I live in Nova Scotia Canda – but “Winter” in Florida. We discovered Bonefish Grill last year and LOVE Bang, bang Shrimp. Can’t wait to try this!
    Do you sell your books online? I would really like to make a purchase!

    Jacqui

    • says

      Hi Jacqui, glad you are loving the recipes! I have them on Amazon but they won’t ship to Canada… but I will! I have send about 30 cookbooks to Cananda this year. They are $30 (which includes the shipping cost). Do you want me to send you an invoice??

  2. Marlys says

    Sounds so good. Think I’ll make it for my son (shrimp lover) before he heads back to college! Thanks for the great recipes!!

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